Name: Greek Chicken Salad with Feta 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 (optional)

There’s something about the bright tang of lemon, the warmth of oregano, and the creamy tang of feta that makes this Greek Chicken Salad with Feta Recipe an absolute summer winner. It’s fresh, filling, and easy enough to whip up on a busy weeknight or when friends drop by unexpectedly.

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 Greek Chicken Salad with Feta Recipe
Top Tip
How to Serve Greek Chicken Salad with Feta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Chicken Salad with Feta Recipe

Why You'll Love This Recipe

I still remember the first time I made this salad on a sun-soaked afternoon and how effortlessly it turned into an instant favorite for my family. The flavors are bright, the textures have that perfect crunch, and the feta brings a satisfying creaminess that just pulls everything together.

Quick and Easy: You’ll have a fresh, flavorful dinner on the table in 30 minutes or less.
Double-Duty Dressing: The same lemony vinaigrette marinates the chicken and dresses the salad for rich, uniform flavor.
Healthy and Satisfying: Loaded with lean protein, fresh veggies, and a touch of indulgent feta cheese.
Customizable: Easily add olives, parsley, or pita bread to suit your mood or what’s in your fridge.

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

This recipe combines classic Greek flavors — fresh, bright, and a touch earthy — which meld perfectly. Knowing what each ingredient brings helps you pick the best produce and get the most from this simple salad.

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: Use good quality for that rich, fruity base in both marinade and dressing.
Lemon Juice: Freshly squeezed offers brightness and acidity that lifts every bite.
Garlic: Minced small to infuse the dressing without overpowering.
Dried Oregano: This herb gives the salad its quintessential Greek flavor.
Dijon Mustard: Adds just a hint of tang and helps emulsify the dressing.
Kosher Salt & Black Pepper: Season beautifully and balance the flavors.
Chicken Breast Cutlets: Lean, quick-cooking, and perfect for grilling or pan-searing.
English Cucumber: Crisp and refreshing, it keeps the salad cool and crunchy.
Vine-Ripened Tomatoes: Juicy sweetness that adds color and depth.
Green Bell Pepper: Adds mild peppery crunch and lovely color.
Red Onion: Thinly sliced for a touch of sharpness and vibrant hue.
Feta Cheese: Crumbled on top, its savory tang elevates every bite.
Parsley (Optional): Fresh herbs add a bright, herbaceous note.
Grilled Pita Bread (Optional): Perfect for soaking up dressing and adding heartiness.

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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

One of my favorite things about this Greek Chicken Salad with Feta Recipe is how adaptable it is. Over the years, I’ve tweaked it depending on what I have in the fridge or what season it is—there’s no wrong way!

Variation: I sometimes swap chicken breasts for thighs when I want richer flavor and extra juiciness, grilling them just a bit longer. It’s a tasty twist that’s perfect for cooler evenings.
Dietary Mod: For a dairy-free version, leave out the feta or replace it with a vegan alternative, and the flavors still shine through beautifully.
Seasonal Change: In spring, adding fresh peas or radishes gives it a delightful crunch that’s a nice change of pace.

Step-by-Step: How I Make Greek Chicken Salad with Feta Recipe

Step 1: Whip Up the Lemony Vinaigrette

Start by combining olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and pepper in a jar with a tight lid. Shake it vigorously until everything’s well emulsified—this dressing is the heartbeat of the whole recipe, infusing your chicken and salad with tangy brightness.

Step 2: Marinate the Chicken

Put your chicken cutlets in a bowl and pour half the dressing over them. Toss with tongs to coat well and let them sit for about 5 minutes. This brief marinating time is just enough to soak in flavor without overpowering the tender chicken.

Step 3: Grill to Perfection

Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Place the chicken on the grill and cook 4 to 5 minutes per side until golden brown with nice grill marks and an internal temp of 165°F. Let the chicken rest for 5 minutes to keep it juicy when sliced.

Step 4: Prep Your Fresh Veggies

While the chicken rests, chop your cucumber, tomatoes, green bell pepper into chunks about ¾ inch, and thinly slice the red onion. Freshness here is key—ripe tomatoes and crisp cucumbers make all the difference.

Step 5: Toss and Serve

Cut the rested chicken into bite-sized pieces and add to a large serving bowl. Add all the chopped veggies, crumbled feta, remaining dressing, and parsley if using. Gently toss everything together so the salad is perfectly coated and serve immediately with optional grilled pita bread on the side.

Top Tip

I’ve learned the secret to a great Greek Chicken Salad with Feta Recipe lies in balancing big, bold flavors without overwhelming the fresh ingredients. Here’s what I do to get it just right every time.

Marinate Briefly: Don’t skip the 5-minute marinade. It’s enough for the chicken to pick up the lemon-garlic notes without drying out or tasting too “pickled.”
Use Fresh Veggies: The salad’s crunch and freshness depend on your produce—ripe tomatoes and crisp cucumbers make all the difference.
Rest the Chicken: Letting the meat rest after grilling keeps juices locked in, so it’s tender and juicy when cut.
Don’t Over-Toss: Gently mix the salad at the end so the feta stays crumbly and the veggies retain their texture.

How to Serve Greek Chicken Salad with Feta Recipe

Greek Chicken Salad - Serving Suggestion

Garnishes

I love topping this salad with a handful of freshly chopped parsley for a pop of green and herby brightness. Sometimes I add a few Kalamata olives for a salty bite, or a sprinkle of crushed red pepper flakes if I want a little heat.

Side Dishes

Grilled pita bread is my go-to for scooping up every last bit of dressing. For a more substantial meal, I like to serve this salad alongside roasted potatoes or a simple lemon rice pilaf to keep things light but satisfying.

Creative Ways to Present

For gatherings, I sometimes serve this salad in individual bowls nestled inside hollowed-out tomatoes or cucumbers—it’s a fun way to dress up the presentation and impress guests without extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the fridge for up to 3 days. I find the veggies stay crisp if you keep the dressing separate and toss right before serving, but since this recipe doubles as a marinade, it's usually delicious straight out of the fridge too.

Freezing

Because of the fresh vegetables and feta, I don’t recommend freezing the salad once it’s tossed—that can affect texture and flavor. But you can freeze leftover grilled chicken separately if you want to save it for another meal.

Reheating

To reheat leftover grilled chicken, I gently warm it in a skillet over low heat or microwave briefly to avoid drying it out. Then combine with fresh veggies and feta to bring salad back to life in minutes.

Frequently Asked Questions:

Can I use chicken thighs instead of breast for this Greek Chicken Salad with Feta Recipe?

Absolutely! Chicken thighs add extra moisture and a richer flavor. Just grill them a bit longer to make sure they’re cooked through, about 6 to 7 minutes per side depending on thickness.

What’s the best way to keep the salad from getting soggy?

I suggest keeping the dressing separate until just before serving if you want to store leftovers, especially if you’re making the salad ahead. Tossing salad right before eating keeps veggies crisp and feta fresh.

Can I make this Greek Chicken Salad with Feta Recipe gluten-free?

Absolutely! The salad ingredients are naturally gluten-free. Just skip serving with pita bread or use gluten-free pita or flatbread instead.

How do I know when the chicken is perfectly cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F. The chicken should be opaque and firm but still juicy. Overcooking tends to dry it out, so keep a close eye during grilling.

Final Thoughts

This Greek Chicken Salad with Feta Recipe holds a special place in my summer meal rotation because it brings fresh, vibrant flavors to the table with minimal fuss. It’s the kind of meal I can feel good about serving any day of the week—and I know you’ll appreciate how effortlessly it comes together. So next time you want something light, healthy, and bursting with Mediterranean sunshine, give this salad a try. I’m confident it’ll become your new go-to, just like it’s mine.