Greek Chicken Salad

Greek Chicken Salad is another meal in a bowl that never disappoints. It’s bursting with Mediterranean flavors and packed with juicy grilled chicken, creamy avocado, and all the bright ingredients you’d expect from a classic greek salad, only better.

This greek salad with chicken has become one of our favorites for a reason. If you remember my Greek Lemon Garlic Chicken Salad from last year, this is just like that one, only without the flatbreads and Tzatziki, making it a lighter, healthy greek chicken salad you’ll want to make again and again.

• What Makes This Recipe So Good
• What Goes Into Greek Chicken Salad
• How To Make Greek Chicken Salad
• Tips For Making Greek Chicken Salad
• Recipe FAQ’s
• Loaded Greek Chicken Avocado Salad Recipe

What Makes This Recipe So Good

There’s something so satisfying about a Greek Chicken Salad that’s both hearty and fresh. The juicy marinated chicken pairs perfectly with crisp cucumbers, ripe tomatoes, creamy avocado, and salty feta. Every bite gives you that perfect balance of tang, crunch, and creaminess that makes it feel like sunshine on a plate.

This healthy greek chicken salad is also one of those easy recipes that work for anything, whether it’s lunch, dinner, or meal prep. It’s got all the Mediterranean goodness of a classic greek salad with chicken, made even better with a simple homemade dressing that doubles as the marinade.

What Goes Into Greek Chicken Salad

Simple, fresh, and full of Mediterranean flavor, this Greek Chicken Salad comes together with just a handful of everyday ingredients. The same easy dressing doubles as a marinade for perfectly juicy chicken.

• Chicken Breasts: Lean, tender, and perfect for soaking up the tangy Greek dressing. Halving them creates thinner fillets that cook quickly and evenly.
• Olive Oil and Lemon Juice: This classic Mediterranean duo forms the base of the dressing, giving the salad a rich, zesty flavor that ties everything together.
• Feta Cheese: Salty, creamy feta adds a delicious contrast to the freshness of the vegetables and the warmth of the grilled chicken.
• Kalamata Olives: Deep, briny, and flavorful, these olives bring a true Greek touch to the salad and balance the lemony notes perfectly.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Greek Chicken Salad

1. Make the Marinade: Whisk together all the marinade and dressing ingredients in a large, shallow dish until well combined.

1. Set Aside the Dressing: Pour out about ½ cup of the mixture and refrigerate it to use later as the salad dressing.

1. Marinate the Chicken: Add the chicken fillets to the remaining marinade, coating them evenly. Cover and let them marinate for about 30 minutes.

1. Prepare the Salad Base: While the chicken marinates, combine the lettuce, cucumbers, tomatoes, peppers, red onion, feta, and olives in a large bowl.

1. Preheat the Pan: Heat a grill pan or cast iron skillet over medium-high heat until hot and lightly greased.

1. Cook: Add the chicken to the pan along with any leftover marinade. Grill for about 5–6 minutes per side, until golden and cooked.

1. Rest and Slice: Transfer the chicken to a plate and let it rest for about 5 minutes before slicing it thickly.

1. Assemble and Serve: Arrange the chicken and avocado over the salad, drizzle with the dressing, and toss gently before serving.

Pair your Greek Chicken Salad with something that keeps those bright Mediterranean flavors going. Try it alongside a warm slice of Garlic Cheese Bread , perfect for soaking up that zesty dressing. The contrast of crunchy lettuce with buttery, cheesy bread is just irresistible.

If you’re craving something heartier, a side of Crispy Greek Lemon Smashed Potatoes hits the spot with its herby crisp edges and lemony kick. Or for a lighter touch, Grilled Bruschetta Portobello Mushrooms make an elegant side, adding a smoky flavor that pairs beautifully with the tangy feta and olives.

Tips For Making Greek Chicken Salad

• Let the chicken marinate a little longer if you can. The flavors really soak in and make every bite extra delicious.
• Fresh veggies make all the difference here, so go for the crispest lettuce, juiciest tomatoes, and ripest avocado you can find.
• Don’t rush the sear. Those golden grill marks add so much smoky flavor and make the chicken look amazing too.
• I always make a little extra dressing because it’s just that good. It keeps well in the fridge and works on almost any salad.

Romaine or cos lettuce gives the salad the perfect crunch, but you can also use mixed greens or baby spinach if that’s what you have.

If feta isn’t your favorite, try goat cheese or even a sprinkle of parmesan for a lighter option.

Stored in a sealed jar, the dressing will stay fresh for up to one week. Just give it a good shake before using it again.

WATCH Greek Chicken Avocado Salad BEING MADE RIGHT HERE!

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IngredientsUSMetric1x2x3x

• ▢ 2 skinless boneless chicken breasts large, halved to make four fillets

Dressing / Marinade:

• ▢ 1/4 cup olive oil

• ▢ 1/4 cup lemon juice juice of 1 lemon

• ▢ 1 tablespoon red wine vinegar

• ▢ 2 teaspoons garlic minced, or 2 large garlic cloves, minced

• ▢ 2 tablespoons dried oregano

• ▢ 1 teaspoon salt

• ▢ 1 teaspoon cracked pepper

• ▢ 4 cups romaine lettuce leaves or cos lettuce, washed and shredded

• ▢ 2 Lebanese cucumbers large, halved lengthwise and sliced

• ▢ 2 vine ripened tomatoes cut into small wedges

• ▢ 1/2 green pepper (or capsicum), deseeded and sliced

• ▢ 1/2 red onion sliced thinly

• ▢ 7 oz feta cheese fresh, cubed

• ▢ 1/2 cup pitted Kalamata olives halved lengthwise

• ▢ 1 avocado sliced

Instructions

• Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
• Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
• While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
• Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
• Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Loaded Greek Chicken Avocado Salad

Ingredients

• 2 skinless boneless chicken breasts large, halved to make four fillets

Dressing / Marinade:

• 1/4 cup olive oil

• 1/4 cup lemon juice juice of 1 lemon

• 1 tablespoon red wine vinegar

• 2 teaspoons garlic minced, or 2 large garlic cloves, minced

• 2 tablespoons dried oregano

• 1 teaspoon salt

• 1 teaspoon cracked pepper

• 4 cups romaine lettuce leaves or cos lettuce, washed and shredded

• 2 Lebanese cucumbers large, halved lengthwise and sliced

• 2 vine ripened tomatoes cut into small wedges

• 1/2 green pepper (or capsicum), deseeded and sliced

• 1/2 red onion sliced thinly

• 7 oz feta cheese fresh, cubed

• 1/2 cup pitted Kalamata olives halved lengthwise

• 1 avocado sliced

Instructions

• Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
• Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
• While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
• Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
• Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!

Notes

Nutrition

Thank You! https://cafedelites.com/loaded-greek-chicken-avocado-salad/

Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

Beef Mince Tacos (Better Than Takeout)

Viral Smash Burger Tacos

Easy Birria Tacos

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo

Best Creamy Guacamole