Greek Chicken Salad Recipe
I’ve been obsessed with creating the perfect Greek chicken salad that doesn’t compromise on flavor while staying true to paleo and Whole30 principles. After countless kitchen experiments, I finally cracked the code with this vibrant, Mediterranean-inspired dish that’s become my go-to meal for busy weeknights and meal prep Sundays.
What makes this Greek chicken salad absolutely irresistible is the genius marinade that pulls double duty as both a flavor enhancer for the chicken and a zesty dressing for the entire salad. I’ve eliminated the traditional feta cheese without sacrificing any of the bold, tangy flavors you’d expect from an authentic Greek salad. Instead, I’ve loaded it with creamy avocado, briny Kalamata olives, and crisp vegetables that create a symphony of textures and tastes in every bite.
The secret to this recipe’s success lies in the marinade. I combine olive oil with fresh lemon juice, red wine vinegar, minced garlic, and aromatic oregano to create a Mediterranean flavor bomb that transforms ordinary chicken breasts into something extraordinary. The key is not to overthink it – sometimes the simplest combinations create the most memorable meals.
I’ve served this salad to friends who follow various dietary restrictions, from paleo enthusiasts to Whole30 participants, and everyone raves about how satisfying and flavorful it is. The combination of protein-rich chicken, healthy fats from avocado and olive oil, and nutrient-dense vegetables makes this salad substantial enough to serve as a complete meal.
What I love most about this recipe is its versatility. You can prepare the components ahead of time, making it perfect for meal prep or entertaining. The flavors actually improve as they meld together, so leftovers taste even better the next day. Plus, it’s naturally gluten-free and dairy-free, making it accessible to almost everyone at your dinner table.
The preparation is straightforward and forgiving. Even if you’re new to cooking chicken breasts, the marinade helps ensure juicy, flavorful results every time. I’ve included my tried-and-true tips for achieving perfectly cooked chicken that’s never dry or bland.
Complete Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless skinless chicken breasts or tenderloins | 1 1/2 lbs | Choose evenly sized pieces for uniform cooking |
| Olive oil or avocado oil | 1/3 cup | Extra virgin olive oil preferred for flavor |
| Lemon zest | 1 lemon, finely grated | Use organic lemons when possible |
| Fresh lemon juice | 1/4 cup (about 2 lemons) | Freshly squeezed is essential |
| Red wine vinegar | 2 tablespoons | Adds tangy depth to the marinade |
| Garlic | 4 cloves, minced | Fresh garlic only, no powder substitute |
| Dried oregano | 2 tablespoons | Greek oregano preferred |
| Fine sea salt | 1 teaspoon | Adjust to taste |
| Cracked black pepper | 1/4 teaspoon | Freshly cracked for best flavor |
| Hearts of romaine | 2 heads | Washed and roughly chopped |
| Cucumbers | 2 medium/large | Quartered lengthwise and sliced |
| Cherry tomatoes | 1 cup | Sliced in half for easy eating |
| Green bell pepper | 1 medium | Thinly sliced |
| Red onion | 1 medium | Thinly sliced |
| Kalamata olives | 3/4 cup | Pitted and sliced |
| Avocado | 1 large (or 2 small) | Add just before serving |
| Lemon wedges | For garnish | Fresh lemons for serving |
Step-by-Step Instructions
Step 1: Prepare the Marinade/Dressing In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper until well combined. The mixture should be fragrant and well-blended. Transfer half of this mixture to a separate container or mason jar – this will be your salad dressing. Set it aside in the refrigerator until ready to serve.
Step 2: Marinate the Chicken Add the chicken breasts to the bowl with the remaining marinade. Turn the chicken to coat all sides thoroughly, ensuring each piece is well-covered with the mixture. Cover the bowl with plastic wrap or transfer to a sealed container and refrigerate for at least 30 minutes. For even better flavor, marinate for up to 2 hours.
Step 3: Prepare the Salad Vegetables While the chicken marinates, prepare your vegetables. Wash and roughly chop the romaine hearts into bite-sized pieces. Quarter the cucumbers lengthwise, then slice them into half-moons. Halve the cherry tomatoes and thinly slice the bell pepper and red onion. Arrange all vegetables except the avocado in a large serving bowl. The avocado should be sliced just before serving to prevent browning.
Step 4: Cook the Chicken Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil to the pan and sprinkle with a pinch of sea salt. Remove the chicken from the marinade, gently shaking off excess (but leaving a light coating for flavor). Discard any remaining marinade used for the chicken.
Place the chicken in the hot skillet and cook for 5-6 minutes on the first side without moving it. This creates a beautiful golden crust. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F. Adjust heat as needed to prevent burning while ensuring the chicken cooks through completely.
Step 5: Rest and Slice Remove the cooked chicken to a cutting board and let it rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring moist, tender meat. Using a sharp knife, slice the chicken into strips or bite-sized pieces.
Step 6: Assemble and Serve Just before serving, slice the avocado and add it to the bowl with the prepared vegetables. Add the sliced chicken to the salad. Give your reserved dressing a good shake or stir, then drizzle it over the entire salad. Toss gently to combine, ensuring all ingredients are coated with the dressing. Serve immediately with fresh lemon wedges on the side.
Pro Tips for Perfect Results
Chicken Cooking Mastery: The key to juicy chicken breasts is proper temperature control and timing. I always use a meat thermometer to ensure accuracy – guessing leads to overcooked, dry chicken. Let the chicken develop a golden crust before flipping, and resist the urge to move it around in the pan.
Make-Ahead Magic: This salad is fantastic for meal prep. Prepare all components separately and store in the refrigerator. Keep the dressing separate and the avocado uncut until ready to serve. The marinated and cooked chicken actually improves in flavor overnight.
Flavor Enhancement: If you want to amp up the Mediterranean flavors, add a handful of fresh herbs like chopped parsley or dill to the salad. A sprinkle of toasted pine nuts (if not strictly paleo) can add wonderful texture contrast.
Storage Instructions
Store leftover salad in the refrigerator for up to 3 days. Keep components separate if possible – the dressed salad will keep for 24 hours, but the vegetables may become soggy if stored longer. Cooked chicken can be stored separately for up to 4 days. Always store cut avocado with a bit of lemon juice to prevent browning.
Nutritional Benefits
This Greek chicken salad is a nutritional powerhouse. The lean protein from chicken supports muscle health and keeps you satisfied. Olive oil provides healthy monounsaturated fats, while the colorful vegetables deliver essential vitamins, minerals, and antioxidants. The avocado adds creamy texture and additional healthy fats that help with nutrient absorption.
Frequently Asked Questions
Q: Can I substitute the chicken with another protein?
A: Absolutely! This marinade works beautifully with chicken thighs, turkey, or even shrimp. For plant-based options, try marinated and grilled tofu or tempeh. Adjust cooking times accordingly based on your protein choice.
Q: What can I use instead of red wine vinegar?
A: Apple cider vinegar or white wine vinegar work well as substitutes. You could also use additional lemon juice, though the flavor profile will be slightly different. The red wine vinegar adds a specific tanginess that complements the Greek flavors perfectly.
Q: How do I prevent the avocado from browning?
A: Add the avocado just before serving, and if you need to prepare it ahead, toss the sliced avocado with a bit of lemon juice. You can also store cut avocado with the pit, which helps slow browning.
Q: Is this recipe suitable for meal prep?
A: Yes! This salad is excellent for meal prep. Store the cooked chicken, prepared vegetables, and dressing separately. Combine everything except the avocado when ready to eat, then add fresh avocado slices.
Q: Can I make this salad without cooking the chicken?
A: While the cooked chicken is traditional and recommended for food safety, you could use pre-cooked rotisserie chicken in a pinch. Just toss the shredded rotisserie chicken with some of the dressing to infuse it with the Greek flavors.
Q: What sides pair well with this salad?
A: This salad is substantial enough to serve as a complete meal, but it pairs beautifully with grain-free crackers, cucumber slices with tzatziki (if not following Whole30), or some roasted vegetables like zucchini or eggplant.
This Greek chicken salad has become my signature dish for good reason – it’s healthy, satisfying, and packed with the fresh, vibrant flavors of the Mediterranean. Whether you’re following a specific dietary protocol or simply looking for a delicious, nutritious meal, this recipe delivers on all fronts. The combination of perfectly seasoned chicken, crisp vegetables, and that incredible marinade-turned-dressing creates a salad that’s anything but ordinary.
Give this recipe a try, and I guarantee it’ll become a regular in your meal rotation. The fresh, bold flavors and satisfying combination of protein and vegetables make it perfect for lunch, dinner, or even as an impressive dish for entertaining. Enjoy every Mediterranean-inspired bite!
Greek Chicken Salad with Avocado
Ingredients
Method
- Prepare the Marinade/Dressing:
- In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper until well combined.
- Set aside half of the mixture in a separate container or mason jar for the dressing.
- Marinate the Chicken:
- Add the chicken breasts to the remaining marinade. Turn the chicken to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavor).
- Prepare the Salad Vegetables:
- While the chicken marinates, prepare your vegetables. Chop the romaine lettuce, quarter and slice the cucumbers, halve the cherry tomatoes, thinly slice the bell pepper and red onion. Place all vegetables (except avocado) in a large serving bowl.
- Cook the Chicken:
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil and a pinch of salt. Remove the chicken from the marinade (discard remaining marinade) and cook for 5-6 minutes on each side, until golden and the internal temperature reaches 165°F.
- Rest and Slice the Chicken:
- Remove the chicken from the pan and let it rest for 5 minutes. Slice it into strips or bite-sized pieces.
- Assemble and Serve:
- Add the sliced avocado to the vegetables just before serving. Add the sliced chicken to the salad, drizzle with reserved dressing, and toss gently. Serve with fresh lemon wedges on the side.