Delicious and Healthy Greek Chicken Salad is fresh, light and easy to make. In this recipe the Chicken is grilled and combined with a Greek Salad and a flavourful Lemon and Olive Oil dressing.
Greek Chicken Salad
This recipe is basically a Greek Salad with Greek marinaded Chicken on top. This is an easy recipe but there is some prep involved because of the chopping required for the salad.
To begin with the Chicken is marinaded in simple ingredients in a yoghurt based marinade.
Then we make a Greek Salad and a punchy herby lemony dressing goes over the lot.
The dressing goes well with so many salads so I would suggest making a little extra and storing it in the fridge for a couple of weeks.
Ingredients
Chicken Marinade:
Yoghurt - A nice thick Greek Yoghurt.
Olive Oil - Use a good quality one because that in itself adds a lot of flavour.
Lemon Juice, Red Wine Vinegar, Garlic - For some tang.
Cumin, Coriander , Paprika, Cayenne Pepper, Oregano, Salt and Pepper - Add an earthyness, warmth, a hint of spice.
Grilled chicken - Once the Chicken has been marinaded you can either grill it or pan fry.
Salad:
Kalamata olives - Add Umami.
Feta cheese - Either use a block of cheese crumbled or marinaded feta.
Green Pepper, Tomatoes, Cucumber, Red Onion - Crunchy fresh vegetables make this the BEST salad.
Dressing:
Lemon Juice, Garlic, Salt and Pepper, Olive Oil, Oregano - This is a versatile and gorgeous dressing that works with anything. You can also add a teaspoon of Red Vinegar.
How to make Greek Chicken Salad
Marinate the cubed chicken in Yoghurt, Lemon Juice, Red Wine Vinegar, Garlic, Oregano, Smoked Paprika, Cayenne, Cumin and Coriander Powder, Salt and Pepper.
Cover and pop in the fridge for 30 minutes. (You can skip this if you are short on time).
Combine chopped Cucumber, Tomatoes, Green Peppers, Red Onion, Feta and Olives in a bowl and mix together.
For the dressing mix combine Lemon Juice, Oregano, Garlic, Salt and Pepper in a bowl and stir in the Olive Oil slowly until emulsified.
Pour into the Salad and mix through.
Heat up a nonstick pan. Add Olive Oil.
Add the Chicken and cook on each side for about 4 to 5 minutes per side till cooked through.
Divide Salad between plates or to a platter if sharing.
Add Chicken on top.
Tips and FAQ's
How to make ahead and storage
If making ahead of time, store the chicken, dressing and salad seperately.
The dressing can be made up to 2 weeks in advance. Just store in the fridge in a sealed jar.
The salad can be made a day ahead but don't dress it until needed.
The chicken can be marinaded overnight for maximum flavour. Just store covered in the fridge overnight.
Marinade
Skip the marinade time if you are in a rush.
Serving
Serve with Tzatziki for the ultimate Greek feeling.
More easy chicken salad recipes:
Indian Chicken Salad with Avocado Green Chutney Dressing
Khloe Kardashians Chinese Chicken Salad – Health Nut CopyCat
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Greek Chicken Salad
Ingredients
Chicken
- 2 lb Chicken Breast Cubed
- 100 g Greek Yoghurt
- 3 ½ tablespoon Lemon Juice only
- 1 tablespoon Red Wine Vinegar
- 3 cloves Garlic Crushed
- 2 teaspoon Dry Oregano
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Smoked Paprika
- ⅓ teaspoon Cayenne Pepper Optional
- Salt and pepper
- 2 tablespoon Olive Oil
Salad
- ½ large Cucumber Halved lengthways, deseeded and roughly chopped, or 2 large Lebanese Cucumbers
- 1 Green Pepper Deseeded and sliced
- 200 g Baby Plum Tomatoes Halved
- ½ Red Onion Thinly sliced
- 75 g Kalamata Olives Pitted
- 200 g Marinaded Feta Crumbled
Dressing
- 3 ½ tablespoon Lemon Juice
- 1 teaspoon Dry Oregano
- 1 clove Garlic Sliced
- 80 g Olive Oil
- Salt and Pepper
Instructions
Chicken
- Marinate the cubed chicken in Yoghurt, Lemon Juice, Red Wine Vinegar, Garlic, Oregano, Smoked Paprika, Cayenne, Cumin and Coriander Powder, Salt and Pepper. Cover and pop in the fridge for 30 minutes. (You can skip this if you are short on time).Heat up a nonstick pan. Add Olive Oil.Add the Chicken and cook on each side for about 4 to 5 minutes per side till cooked through.
Salad
- Combine chopped Cucumber, Tomatoes, Green Peppers, Red Onion, Feta and Olives in a bowl and mix together. For the dressing mix combine Lemon Juice, Oregano, Garlic, Salt and Pepper in a bowl and stir in the Olive Oil slowly until emulsified. Pour into the Salad and mix through.
Assemble:
- Divide Salad between plates or to a platter if sharing. Add Chicken on top.
Notes
Tips and FAQ's
How to make ahead and storage
If making ahead of time, store the chicken, dressing and salad seperately. The dressing can be made up to 2 weeks in advance. Just store in the fridge in a sealed jar. The salad can be made a day ahead but don't dress it until needed. The chicken can be marinaded overnight for maximum flavour. Just store covered in the fridge overnight.Marinade
Skip the marinade time if you are in a rush.Serving
Serve with Tzatziki for the ultimate Greek feeling.Nutrition
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