Greek salad is a constant in our lives. I make it pretty much twice a week without fail as an easy side dish to grilled chicken, steak or pork and it makes the most delicious lunch served with toasted pita bread. I love adding grilled chicken to Greek salad as a way to add protein and make it a little more substantial which makes it perfect as an easy lunch or casual dinner. The easy Greek dressing doubles up as a marinade for the chicken and is delicious over the colorful salad.
Ingredients Needed
Extra-virgin olive oil. Fresh lemon juice. Dried oregano. Fresh garlic cloves. Salt and black pepper. Chicken breasts. I used skinless boneless chicken breasts but boneless chicken thighs can be substituted. Lettuce. Although Greek salad doesn’t traditionally contain lettuce, I like using it as a base here. Romaine lettuce, Cos lettuce or Iceberg lettuce will all work. Cucumber. Tomatoes. I used cherry tomatoes but any ripe tomatoes can be used. Kalamata Olives. Feta cheese. Optional: avocado, artichokes, bell peppers, red onion.
How to make Greek chicken salad
Can Greek chicken salad be made ahead?
You can marinade the chicken up to 24 hours before cooking and assemble the salad without the avocado up to 12 hours in advance. Add the cooked chicken, avocado and dressing right before serving. The dressing/marinade can be kept in a mason jar in the fridge for up to a week.
How to make Greek salad dressing
Whisk together olive oil, lemon juice, red wine vinegar (optional), finely minced garlic and dried oregano until emulsified. You can also add the ingredients to a jar and shake until well mixed. Season with salt and freshly cracked black pepper. Greek dressing can be used to dress almost any type of salad and makes a great marinade for chicken, beef or pork.
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