Name: Quick Greek Chicken Salad Meal 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 Mediterranean flavors, this Quick Greek Chicken Salad Meal Recipe is one of those dishes you'll find yourself coming back to all summer long. It’s vibrant, easy to toss together, and hits that perfect balance of tangy, savory, and fresh.

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

Why You'll Love This Recipe

Honestly, this Quick Greek Chicken Salad Meal Recipe has become my go-to when I want something that’s fresh, satisfying, and comes together in a snap. It’s got just the right amount of zest from the lemon and garlic, plus the grilled chicken adds that smoky warmth that keeps things interesting.

Fast & Fresh: Ready in just 30 minutes, perfect when you want a wholesome meal without much fuss.
Bright Flavors: The lemony garlic dressing doubles as both marinade and salad dressing, maximizing flavor.
Simple Ingredients: No fancy or hard-to-find items here — just everyday fresh produce and pantry staples.
Versatile & Customizable: Easy to tweak with your favorite veggies, herbs, or additions like olives and pita.

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 salad is like a little Mediterranean sunshine in a bowl. The mix of fresh veggies, tangy lemon dressing, and salty feta creates a tasty harmony that works so well together. Here’s why each key ingredient shines in this recipe.

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: It gives richness and smooth texture to both the marinade and the salad dressing.
Freshly squeezed lemon juice: Adds that zesty brightness that lifts all the flavors beautifully.
Garlic: Provides a savory depth to punch up the dressing’s complexity.
Dried oregano: Classic Greek herb that brings an earthy, aromatic note.
Dijon mustard: A bit of emulsifier and tang to keep the dressing silky and balanced.
Kosher salt & black pepper: Essential seasoning to really bring out the ingredients' natural goodness.
Boneless, skinless chicken breasts: Lean protein that grills quickly and stays juicy with the marinade.
English cucumber: Crisp, mild, and refreshing—perfect for texture and coolness.
Vine-ripened tomatoes: Juicy sweetness to contrast the tangy dressing and salty feta.
Green bell pepper: Adds crunch and a subtle, fresh bitterness that balances the salad.
Red onion: Thinly sliced for a little sharpness without overpowering.
Crumbled feta cheese: Salty, creamy goodness that’s the star in any Greek salad.
Chopped parsley (optional): Fresh herbal brightness that finishes the salad perfectly.
Grilled pita bread (optional): For serving alongside—ideal to scoop up every last bite.

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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

I love how flexible this Quick Greek Chicken Salad Meal Recipe is. Sometimes I swap the chicken for shrimp or skip the feta when I’m craving something lighter. You should feel free to make it your own — that’s half the fun!

Variation: One time, I roasted the chicken instead of grilling it — still delicious and even easier on a busy day.
For Gluten-Free: Skip the pita or substitute with gluten-free bread, still perfectly satisfying.
Extra Veggies: Try adding kalamata olives or pepperoncini for extra punch.
Mild Spice: A pinch of crushed red pepper flakes in the dressing kicks things up if you like a little heat.

Step-by-Step: How I Make Quick Greek Chicken Salad Meal Recipe

Step 1: Shake Up the Dressing & Marinate the Chicken

Start by combining olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper in a jar. Give it a good shake until everything emulsifies. I find using a jar with a lid is the easiest way to get a well-mixed dressing without extra dishes. Pour half of this dressing over your chicken cutlets in a large bowl, and toss so every piece is well coated. Let it marinate for about 5 minutes while you prep your grill or stovetop. Don’t skip the marinating — it’s the secret to juicy, flavorful chicken every time.

Step 2: Grill the Chicken Until Perfect

Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking. Place your marinated chicken on the grill and cook for 4 to 5 minutes per side until the outside is golden with nice grill marks, and inside reaches 165°F. If you don't have a grill, a grill pan or even a cast-iron skillet works beautifully. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes — this helps keep the juices locked in and makes slicing easier.

Step 3: Chop Your Veggies and Assemble the Salad

While the chicken rests, chop your cucumber, tomatoes, and green bell pepper into nice bite-sized chunks, and thinly slice the red onion. Cut the grilled chicken into similar sized pieces and toss everything into a large serving bowl. Add crumbled feta, the remaining dressing, and a handful of chopped parsley if you have it. Toss to combine so that every bite is bright and flavorful.

Step 4: Serve & Enjoy!

Serve your Quick Greek Chicken Salad Meal Recipe with warm grilled pita bread on the side to soak up all the delicious juices. It’s wonderful as a light dinner or a hearty lunch. Leftovers keep well in an airtight container in the fridge for up to three days, though I doubt you’ll have much leftover!

Top Tip

Through making this recipe multiple times, I learned a few tricks that really make it shine and save time. Trust me, these helped elevate my salad and kept my prep stress-free.

Marinate Just Enough: You don’t need hours — 5 to 10 minutes is perfect for these thin chicken cutlets to soak up all the flavor without drying out.
Don’t Skip Resting: Letting the chicken rest after grilling keeps it juicy and makes the texture tender when sliced.
Use a Jar for Dressing: Mixing your dressing in a jar with a tight lid is the easiest way to get a smooth emulsion and makes clean-up a breeze.
Balance Your Veggies: Cut all your salad ingredients roughly the same size so every forkful has a bit of everything — I find this makes the eating experience much more enjoyable!

How to Serve Quick Greek Chicken Salad Meal Recipe

Greek Chicken Salad - Serving Suggestion

Garnishes

I love finishing this salad with a sprinkle of extra crumbled feta and a few whole olives if I have them around. Sometimes I add a few torn fresh mint or dill leaves for an herbal twist that feels so fresh and summery.

Side Dishes

Grilled pita bread is my go-to side—they’re perfect for scooping up the salad. When I want something heartier, a side of lemon roasted potatoes or a simple bowl of tzatziki really rounds out the meal beautifully.

Creative Ways to Present

For summer gatherings, I sometimes serve this salad on a large platter, surrounding it with wedges of grilled pita and extra lemon wedges. It’s colorful, inviting, and makes the meal feel special without extra effort.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and usually enjoy them within 2-3 days. The chicken stays tender, and the salad flavors meld even more overnight, which I honestly find delicious.

Freezing

I don’t recommend freezing the whole salad because the fresh veggies lose their crunch, but you can freeze the grilled chicken separately for up to a month. Just thaw it overnight in the fridge and toss with freshly chopped veggies and dressing when ready.

Reheating

When reheating leftover chicken, I prefer gently warming it in a skillet over medium-low heat or briefly in the microwave to keep it juicy. Then toss it with fresh salad ingredients and dressing — this keeps the salad fresh and tasty.

Frequently Asked Questions:

Can I make this Quick Greek Chicken Salad Meal Recipe without a grill?

Absolutely! If you don’t have a grill, use a grill pan or a cast-iron skillet to cook the chicken. Just make sure to heat it well, and cook the chicken until it’s nicely browned and reaches an internal temperature of 165°F.

How do I prevent the chicken from drying out?

Marinating the chicken for at least 5 minutes in the lemon-garlic dressing and letting it rest after cooking are key steps I follow to keep it juicy. Also, avoid overcooking — check for an internal temperature of 165°F and remove it from heat promptly.

Can I prepare this salad in advance?

You can chop the veggies and make the dressing a few hours ahead, but I recommend grilling the chicken and assembling the salad close to serving to keep everything fresh and crisp. If preparing in advance, store components separately.

What can I use instead of feta cheese?

If you're not a fan of feta or need a dairy-free option, try using crumbled tofu marinated in lemon and herbs or a dairy-free cheese alternative to keep that creamy texture and tangy flavor in the salad.

Final Thoughts

This Quick Greek Chicken Salad Meal Recipe has become a personal favorite for me because it delivers freshness and flavor without any complicated steps. I hope you’ll give it a try soon — it’s a wonderful way to bring some Mediterranean sunshine to your weeknight dinner table. Trust me, you’ll want to make this one again and again!