Name: Quick Greek Grilled Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1/2 cup extra-virgin olive oil; 1/3 cup freshly squeezed lemon juice; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds boneless, skinless chicken breast cutlets; 1 English cucumber; 3 to 4 vine-ripened tomatoes; 1 green bell pepper; 1/4 red onion; 1 cup crumbled feta cheese; 1/4 cup chopped parsley (optional); Grilled pita bread

Bright, fresh, and bursting with Mediterranean flavors, this Quick Greek Grilled Chicken Salad Recipe has become my go-to when I want a healthy dinner that feels anything but boring. It’s the perfect mix of juicy grilled chicken, crisp veggies, and tangy feta, all tossed in a lemony dressing that keeps me coming back for seconds.

A large light blue plate holds a colorful salad with many layers: the bottom layer is made of small pieces of green cucumber and red tomatoes, mixed with chopped green bell peppers. On top of this are chunks of light brown cooked meat scattered evenly across the salad. Thin slices of purple-red onion are spread on top as the next layer. The salad is finished with crumbles of white cheese scattered all over. Two silver forks rest on the right edge of the plate. The plate is on a white marbled surface, and nearby there is a green glass on the left and a white plate with flatbread on the right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Greek Grilled Chicken Salad Recipe
Top Tip
How to Serve Quick Greek Grilled Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Greek Grilled Chicken Salad Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this salad. It’s the kind of recipe I make again and again during summer because it’s fast, fresh, and so satisfying without feeling heavy. Plus, it’s jam-packed with flavors that remind me of sunny afternoons by the Mediterranean—every bite feels like a mini getaway.

Super quick prep: You can have this entire meal ready in just 30 minutes, making it perfect for busy weeknights or last-minute plans.
Double-duty dressing: The lemony, garlicky vinaigrette works wonders both as a marinade and salad dressing, so the flavors really penetrate the chicken and veggies.
Colorful and nutritious: Fresh tomatoes, cucumbers, bell peppers, and herbs add crunch and vibrant colors while packing in vitamins and minerals.
Customizable and versatile: Easily add olives, change up herbs, or swap grilled pita with your favorite bread to make it truly yours.

A gray round plate on a white marbled surface holds a colorful salad and a folded pita bread. The salad has three main layers: a bottom layer of uneven light green cucumber chunks, middle layer of small brownish chicken pieces mixed with red tomato chunks and thin purple onion slices, and a top layer sprinkled with white crumbled cheese. A silver spoon with some salad rests inside the plate. A second plate with the same salad and pita bread is partially visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is carefully chosen to complement the others and bring out classic Greek flavors. When shopping, pick the freshest veggies you can find, and don’t skimp on good quality olive oil—it really shines in this recipe.

Flat lay of a small white ceramic bowl filled with golden extra-virgin olive oil, a small white ceramic bowl with bright yellow freshly squeezed lemon juice, two peeled garlic cloves beside a few small sprigs of dried oregano, a small white ceramic bowl containing smooth Dijon mustard, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl with freshly ground black pepper, three plump vine-ripened tomatoes with rich red skin, one whole English cucumber with deep green peel, one whole green bell pepper with glossy skin, a quarter of a small red onion showing vibrant purple layers, one whole raw chicken breast cutlet with fresh pink flesh, a small heap of crumbly white feta cheese, and a small pile of bright green chopped parsley, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: This brings a rich, fruity foundation and is essential for that authentic Mediterranean taste.
Freshly squeezed lemon juice: Adds bright acidity that cuts through the richness, lifting every bite.
Garlic: Mincing fresh garlic gives the dressing a punchy, savory depth that a powder just can’t match.
Dried oregano: A staple in Greek cooking that infuses the salad with earthy, herbaceous notes.
Dijon mustard: This small addition helps emulsify the dressing and adds subtle tang.
Kosher salt & freshly ground black pepper: Essential for seasoning both chicken and salad perfectly.
Boneless, skinless chicken breast cutlets: These cook quickly and absorb marinades well, making your chicken juicy and flavorful.
English cucumber: Crisp and mild, it adds refreshing crunch without overpowering.
Vine-ripened tomatoes: Sweet and juicy, these provide bursts of flavor and vibrant color.
Green bell pepper: Adds slight sweetness and a satisfying crunch to balance the textures.
Red onion: Thin slices bring a spicy kick and a little zing to the mix.
Crumbled feta cheese: Salty and creamy, feta is the star cheese here that makes every bite indulgently Greek.
Chopped parsley (optional): Fresh parsley brightens the dish visually and taste-wise with herbal notes.
Grilled pita bread (optional): Perfect for scooping up salad or making little wraps – a great side to complement the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the core of the salad traditional but always mess around with add-ins based on what I have or my mood. It’s so easy to tweak this recipe and still end up with something delicious you’ll want to eat again and again.

Variation: Sometimes I swap the feta for goat cheese or add kalamata olives for extra briny goodness — both are fantastic shifts that add new layers without extra fuss.
Vegetarian twist: Grill halloumi instead of chicken for a satisfying meatless version that still feels hearty.
Seasonal swaps: In the colder months, I swap out the cucumbers and tomatoes for roasted veggies like zucchini or bell peppers to keep things vibrant without relying on fresh summer produce.
Kick the heat up: Add a pinch of red pepper flakes to your dressing if you like a little lingering warmth cutting through the tang.

Step-by-Step: How I Make Quick Greek Grilled Chicken Salad Recipe

Step 1: Whisk Up That Zesty Dressing

Start by combining the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and black pepper in a jar with a tight lid. I like to shake it vigorously instead of using a whisk—makes it quick and easy. This dressing is your marinade and salad dressing all in one, so make sure the flavors are bold and balanced.

Step 2: Marinate the Chicken Just Right

Place your chicken cutlets in a wide bowl, pour half the dressing over them, and toss with tongs until every piece is gleaming. I let it sit for about 5 minutes—just enough time to soak in all those flavors but not so long that the lemon start cooking the chicken. This keeps the meat juicy and perfectly seasoned.

Step 3: Fire Up the Grill and Cook

Heat your grill (or grill pan) to medium-high and lightly oil the grates to stop sticking. Place the chicken on the grill and listen for that satisfying sizzle. Cook for about 4 to 5 minutes per side until you get those lovely grill marks and the chicken reads 165°F inside. Then remove and let it rest. This step is key to keeping the chicken tender and juicy.

Step 4: Prep Veggies While Chicken Rests

While the chicken chills for a few minutes, chop your cucumber, tomatoes, and green bell pepper into bite-sized chunks, and slice the red onion paper-thin. This prep adds fresh crunch and flavor contrasts that make the salad sing.

Step 5: Toss It All Together and Serve

Slice the grilled chicken into chunks and combine in a big bowl with your chopped veggies, crumbled feta, and remaining dressing. If you’re using fresh parsley or olives, toss those in now too. Give everything a gentle toss to coat without bruising the tender chicken or veggies. Serve with grilled pita bread on the side to scoop everything up.

Top Tip

Over the years, I’ve learned a few little tricks that make this Quick Greek Grilled Chicken Salad Recipe truly shine and guaranteed delicious every time.

Marinate briefly, not forever: Letting the chicken soak longer than 15 minutes can start to "cook" it with the lemon juice and make it a bit tough. Short and sweet is the way to go.
Use room-temp chicken: Taking the chicken out of the fridge a few minutes before grilling helps it cook evenly and stay juicy.
Rest your chicken: Don’t skip resting—it lets the juices redistribute, so when you chop it up, it stays moist rather than drying out.
Don’t overdress the salad: Toss gently and add the dressing gradually— you want everything coated but not swimming in it.

How to Serve Quick Greek Grilled Chicken Salad Recipe

Greek grilled chicken salad - Serving Suggestion

Garnishes

I love finishing this salad with a sprinkle of extra feta on top and a handful of fresh parsley for brightness. Sometimes, I’ll add a few kalamata olives for a salty pop or a dusting of smoked paprika to add a hint of warmth. These little extras make the salad feel extra special without fuss.

Side Dishes

This salad stands beautifully on its own, but grilled pita bread is my favorite side to round out the meal. Occasionally, I serve it alongside some warm lemony rice or a light garlic hummus for dipping—both bring their own comforting spin to the dinner table.

Creative Ways to Present

For casual gatherings, I love serving this salad family-style in a big, rustic wooden bowl surrounded by grilled pita triangles. Another fun idea is to assemble individual salad cups or lettuce wraps with chopped chicken and veggies for an easy party appetizer. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover Quick Greek Grilled Chicken Salad keeps well in the fridge for up to 3 days. I like to store the salad and dressing together in an airtight container to keep the flavors melding, but if you prefer your veggies crisp, store the dressing separately and toss before serving again.

Freezing

This salad’s freshness means I don’t recommend freezing the whole thing. However, if you have extra marinated grilled chicken, you can freeze it separately for up to 2 months. Just thaw in the fridge and add fresh veggies and dressing on the day you want to eat it.

Reheating

I reheat leftover grilled chicken gently in a skillet over medium heat just until warmed through. Avoid microwaving if you can, as it sometimes dries out the chicken. Once warm, toss with fresh chopped veggies and feta, and dress the salad right before serving for the best texture.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and a bit more forgiving on the grill. Just adjust the cooking time slightly, as thighs tend to take a bit longer to reach the safe internal temperature.

What can I substitute if I don’t have an outdoor grill?

No grill? No problem! A grill pan or cast-iron skillet works wonderfully. Just preheat it well and cook the chicken as you would on a grill; you’ll still get great flavor and a nice sear.

How spicy is this salad?

This Quick Greek Grilled Chicken Salad Recipe isn’t spicy at all unless you add red pepper flakes or similar heat. It’s bright, tangy, and savory, making it a great option even for sensitive palates or kids.

Can I make the dressing ahead of time?

Yes! The dressing can be made up to 3 days in advance and stored in the fridge. Just give it a vigorous shake or stir before using, as the oil and lemon juice may separate.

Final Thoughts

This Quick Greek Grilled Chicken Salad Recipe truly feels like a little celebration of summer food to me. It’s quick enough for busy days, flavorful enough to impress, and versatile enough to keep adapting with the seasons or your pantry stash. I hope you enjoy making it as much as I do—it’s a recipe I always recommend to friends, so consider this your invitation to jump in and savor every delicious bite.