Name: 30-Minute Greek 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, for serving (optional)

Bright, fresh, and bursting with flavor — that’s what the 30-Minute Greek Chicken Salad Recipe is all about. This salad is my go-to quick dinner during summer because it feels light yet satisfying, combining juicy grilled chicken with crisp veggies and tangy feta.

A large white plate filled with a colorful mixed salad showing three main layers: the bottom layer is made of bright red diced tomatoes and chopped green cucumbers, the middle layer consists of grilled light brown chicken pieces and thin slices of purple onion scattered evenly, and the top layer is sprinkled with white crumbled cheese, small bits of green herbs, and small chunks of green bell pepper, all mixed together with varying textures and colors. Two silver forks rest on the right side of the plate, which sits atop a white marbled surface, alongside part of a white bowl on the left and a piece of white 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 30-Minute Greek Chicken Salad Recipe
Top Tip
How to Serve 30-Minute Greek Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
30-Minute Greek Chicken Salad Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this salad because it hits all the marks — quick to make, fresh flavors, and perfect for a no-fuss weeknight meal or a casual weekend lunch. It’s also a crowd-pleaser that can easily be customized to your taste.

Ready in 30 Minutes: You get a wholesome, satisfying meal on your table fast without cutting corners on flavor.
Double Duty Dressing: The lemony oregano dressing works as both marinade and salad dressing, saving you prep time and boosting flavor.
Fresh & Crunchy Veggies: Crisp cucumber, ripe tomatoes, and bell peppers add a refreshing contrast to juicy grilled chicken.
Perfect Balance: The salty feta cheese paired with bright lemon and garlic brings authentic Greek flavors to every bite.

A white plate holds a fresh salad with three main layers: at the bottom, there are chopped pieces of cooked chicken in light brown, mixed with bright green cucumber chunks throughout the middle layer, and small red tomato slices with thin slices of red onion on top, all sprinkled with white crumbly cheese. Two folded pieces of lightly grilled flatbread with dark grill marks lean against one side of the plate. A metal spoon rests inside the plate on the right side, partially covered by the salad. The background is a white marbled texture with sunlight casting soft shadows. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in building this recipe’s vivid Greek profile. When you combine fresh produce with a simple vinaigrette and tender grilled chicken, that’s when the magic happens. Here’s the lowdown on what makes this salad sing, plus some tips for picking the best versions at the store.

Flat lay of a small white bowl of extra-virgin olive oil, a small white bowl of freshly squeezed lemon juice, two whole cloves of garlic with skins intact, a small white bowl containing dried oregano, a small white bowl with Dijon mustard, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, two boneless, skinless chicken breast cutlets, one whole English cucumber, three vine-ripened tomatoes, one green bell pepper, a quarter of a red onion, a small white bowl of crumbled feta cheese, a small white bowl of chopped fresh parsley, and two pieces of grilled pita bread arranged symmetrically, placed 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 olive oil for rich flavor and smooth texture in the dressing and marinade.
Lemon Juice: Freshly squeezed lemon juice adds brightness and balances the richness of olive oil and feta.
Garlic: Minced garlic imparts savory depth and authentic Mediterranean character.
Dried Oregano: The essential herb here, oregano brings earthiness that’s unmistakably Greek.
Dijon Mustard: A tiny kick of sharpness that helps emulsify the dressing smoothly.
Kosher Salt & Pepper: Seasoning essentials that bring out the flavor in chicken and veggies.
Chicken Breast Cutlets: Thin-cut chicken cooks quickly and evenly on the grill for juicy results.
English Cucumber: Chopped into chunks for cool crunch without too much water.
Vine-Ripened Tomatoes: Juicy and sweet, they add vibrant color and freshness.
Green Bell Pepper: Adds a crisp, slightly sweet snap and beautiful green color.
Red Onion: Thin slices give mild pungency and a pop of sharp flavor.
Feta Cheese: Crumbled feta provides salty creaminess that balances the vegetables.
Parsley (Optional): Fresh herbs brighten the salad and add a lovely herbal note.
Grilled Pita Bread (Optional): A perfect vehicle for scooping up every last bit, making it a more filling meal.

📝

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 the best things about this 30-Minute Greek Chicken Salad Recipe is how easy it is to tailor it to your own tastes and dietary preferences. I love mixing things up depending on what I have on hand or who I’m cooking for.

Variation: Sometimes I swap the chicken breast for grilled shrimp or chickpeas for a pescatarian or vegetarian-friendly twist — still delicious and packed with protein.
Make it Spicier: I like adding a pinch of red pepper flakes to the dressing for a little kick.
Seasonal Swap: In the winter months, I throw in roasted red peppers or sun-dried tomatoes when fresh veggies aren’t at their peak.
Low Carb: Skip the pita and double the veggies for a fresh, filling salad that fits low-carb diets perfectly.

Step-by-Step: How I Make 30-Minute Greek Chicken Salad Recipe

Step 1: Whisk together the vibrant dressing

Start by combining extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and freshly ground black pepper inside a jar with a tight lid. Shake it vigorously until everything emulsifies into a luscious marinade that’s zesty, herbal, and full of punch. This simple dressing is the heart of our dish!

Step 2: Marinate the chicken

Transfer chicken breast cutlets to a large bowl and pour in half the dressing. Toss well with tongs so each piece is nicely coated. Let it sit for about 5 minutes — this short marinade helps the chicken soak up all the bright, garlicky flavor while you prepare your grill or chop veggies.

Step 3: Grill the chicken to juicy perfection

Preheat your grill to medium-high heat and oil the grates lightly so nothing sticks. Pop on the chicken and let it cook for 4 to 5 minutes per side until you get those gorgeous grill marks and the internal temperature reaches 165°F. Transfer to a plate and let the chicken rest for 5 minutes — resting is crucial to keep the meat juicy and tender.

Step 4: Chop all the crisp veggies

While the chicken is resting, chop the English cucumber, vine-ripened tomatoes, and green bell pepper into roughly ¾-inch chunks. Thinly slice the red onion so it’s not overpowering. These fresh, crunchy veggies are what make this salad so refreshing and vibrant.

Step 5: Toss everything together & serve

Cut the grilled chicken into bite-sized pieces and place it in a large bowl. Add the chopped veggies, crumbled feta cheese, the remaining dressing, and chopped parsley if you like that fresh herbal hit. Give it a gentle toss to coat everything evenly. Serve with warm grilled pita bread on the side for a perfect finish.

Top Tip

From my experience making this salad multiple times, these tips really help nail the flavors and textures every time you make it. Trust me, a few simple adjustments go a long way.

Marinate Briefly but Effectively: Five minutes is just enough time for the thin chicken cutlets to soak up flavor without drying out.
Don’t Skip Resting: Letting the chicken rest keeps it juicy—cutting into it too soon means precious juices run out.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t give that fresh, bright citrus zing this salad thrives on.
Chop Veggies Uniformly: Keeping your cucumber, tomato, and pepper chunks about the same size helps every bite have a balanced flavor.

How to Serve 30-Minute Greek Chicken Salad Recipe

Greek Chicken Salad - Serving Suggestion

Garnishes

I like to sprinkle a little extra feta cheese and freshly chopped parsley on top before serving — it makes the salad look inviting and adds a pop of color. A few kalamata olives tossed in can also add that extra authentic Greek touch.

Side Dishes

This salad pairs perfectly with warm grilled pita bread, which I use to scoop up bites along with the dressing. For a heartier meal, I sometimes add a side of lemon rice or roasted potatoes spiced with oregano to keep the theme going.

Creative Ways to Present

For gatherings, I’ve served this salad on a large platter topped with edible flowers and fresh herbs for a beautiful Mediterranean-inspired centerpiece. Individual mason jar salads are also great for picnics or lunches on the go — just layer the dressing at the bottom and salad on top.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. Just toss the salad gently before serving again to redistribute the dressing since it tends to settle. The chicken stays tender, and the veggies remain nicely crisp.

Freezing

Because of the fresh veggies and dressing, I don’t recommend freezing the full salad. If you want to freeze, grill and freeze the chicken separately, then thaw and combine with fresh veggies when ready to eat.

Reheating

If you have leftover chicken pieces, I gently reheat them in a skillet or microwave before adding to fresh veggies. This keeps the chicken moist without overcooking it, which I find essential for maintaining flavor and texture.

Frequently Asked Questions:

Can I make this 30-Minute Greek Chicken Salad Recipe without a grill?

Absolutely! You can cook the chicken in a grill pan or skillet over medium-high heat. Just make sure to get good browning and cook until the internal temperature reaches 165°F.

What can I substitute for chicken in this recipe?

Shrimp or firm tofu can be great alternatives. For vegetarian options, chickpeas work well to keep the protein content high, though you might want to roast or pan-fry them for extra flavor.

How long does this Greek chicken salad keep in the fridge?

It stays fresh for up to 3 days when stored in an airtight container, but for the best texture, add any fresh greens or herbs right before serving to keep them vibrant.

Can I prepare the dressing ahead of time?

Yes! The dressing can be made up to 3 days ahead and stored in the fridge. Just give it a good shake or whisk before using, as the ingredients may separate.

Final Thoughts

This 30-Minute Greek Chicken Salad Recipe holds a special place in my summer meal rotation because it’s quick, easy, and always feels like a mini vacation on a plate. The combination of juicy grilled chicken, crisp veggies, and tangy feta is comforting yet fresh. I hope you try it soon and enjoy making it your own — it’s the kind of recipe you’ll want to come back to again and again.