Greek Chicken Salad

Greek Chicken Salad

My Greek salad recipe is one of my all-time favorite salad recipes. I always have it on repeat as it’s so simple to slice and dice a few vegetables, and toss those with a quick homemade Greek salad dressing. Done and done!

And while Greek salad is often served as a side-dish, to accompany other mains, today we’re elevating it to a complete meal by topping it with the most flavorful baked chicken breasts loaded with bright Mediterranean herbs, and creamy diced avocado, to satisfy the Cali girl in me.

The great news about this recipe is that’s it’s a durable salad (minus the avocado), and you can meal prep it for the week. The simple combinations of cucumber, tomatoes, bell pepper, red onion, olives, and feta cheese is never boring on the palate. In fact, you’ll find similar flavors in my Greek Chicken Kabobs and many of my Mediterranean recipes. You know I love Mediterranean recipes!

Greek Chicken Salad Ingredients

As you might have guessed, the usual Greek salad staples are all here, plus a few extra spices to rub into the chicken.

Cucumber: I’m using an English cucumber, but garden cucumbers and Persian cucumbers work as well.Cherry Tomatoes: I love cherry tomatoes as they’re super easy to slice in half.Bell Pepper: The crunch of a green bell pepper reminds you how fresh this salad is.Red Onion: Sweet red onion adds that strong, but sweet punch of flavor.Olives: I’m using Kalamata olives which are a large, dark purple olive with a meaty texture.Feta Cheese: The traditional Greek cheese that’s sprinkled on everything.Chicken: A couple of boneless skinless chicken breasts add protein to keep you satiated.Spices: A simple blend of paprika, dried oregano, dried basil, dried thyme, and dried parsley, plus salt and pepper, evoke those Mediterranean vibes.Olive oil: Just a smidge to coat the chicken before rubbing with the spices.Greek Salad Dressing: Even though you can buy this, it’s 1000% times better fresh and homemade. Trust me.

Find the printable recipe with measurements below.

How to Make Greek Chicken Salad

Mix together the dried spices in a small bowl. Drizzle a smidge of olive oil on the chicken breasts and rub that in on both sides. It helps to make the spices stick! Then rub the spices on both sides of the chicken breasts, place them in an oven-safe baking dish, and bake at 425F for 20-25 minutes.

While the chicken is baking, you can dice up all the veggies. Once that’s done, add them to a bowl, drizzle with the Greek salad dressing, and toss everything together.

The final step is slicing the cooked chicken, topping it on a portion of the salad, then adding diced avocado. Voila. A Greek Chicken salad that seriously couldn’t be any easier!

How to Meal Prep and Store

The beauty of this salad is that it will last for 4-5 days in the fridge, because there’s no lettuce that will wilt. Just omit the diced avocado and add that fresh, right before serving.

More Healthy Salad Recipes

Looking for more light and fresh salad recipes? These are all reader favorites!

Salmon Avocado SaladTuna SaladChicken SaladBroccoli SaladCaprese SaladIsraeli Salad

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

Greek Chicken Salad

5 from 14 votes Prep: 10 minutes Cook: 25 minutes Total: 35 minutes Servings: 4 servings Author: Lisa BryanPrintPinReviewSaveSaved


A delicious Greek chicken salad topped with diced avocado makes for a healthy, nutritious, and very satisfying meal. It’s perfect for lunch or a light dinner!


Greek Salad

1 large cucumber, sliced and diced1 pint cherry tomatoes, diced1 green bell pepper, diced½ red onion, thinly sliced½ cup kalamata olives, sliced4 ounces feta cheese, small diced1 recipe Greek salad dressing1 avocado, peeled, pitted, and diced

Baked Chicken

2 boneless skinless chicken breasts1 tablespoon olive oil1/2 teaspoon paprika, or smoked paprika1/2 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/2 teaspoon dried parsleysalt and pepper, to taste


Preheat your oven to 425F/220C. Mix the dried spices together in a small bowl. Rub the olive oil on both sides of the chicken, then rub the spices all over the chicken. Place the chicken in an oven-safe baking dish and bake the chicken breasts for 20-25 minutes, flipping halfway, until cooked through. While the chicken is cooking, add the diced vegetables, and feta cheese to a mixing bowl. Drizzle with Greek salad dressing and toss everything together. After the chicken has rested for a couple of minutes, slice it up and add half a chicken breast on top each portion of salad. Top with 1/4 avocado, diced, to each salad.

Lisa’s Tips

I’m using half of a chicken breast per salad. You can always bake more chicken, if you’d like a full chicken breast per salad.These are some of my favorite baking dishes. Get an assortment for all your baking needs!


Calories: 350kcal | Carbohydrates: 16g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 687mg | Potassium: 902mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1142IU | Vitamin C: 60mg | Calcium: 194mg | Iron: 2mg Course: Main Course, Salad Cuisine: Greek, Mediterranean Keyword: Greek Chicken Salad

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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