This Greek Chicken Salad is a vibrant, protein-packed meal that’s as nutritious as it is flavorful.
Loaded with fresh vegetables, creamy avocado, and tender baked chicken, it’s high in protein, fiber-rich, and full of heart-healthy fats from olive oil and avocado.
Quick, easy, and satisfying, it’s perfect for a wholesome lunch, light dinner, or make-ahead meal prep.
Greek Salad with Chicken
Equipment
- 1 Mixing Bowl
- 1 oven-safe baking dish
- 1 Sharp Knife
- 1 Cutting board
- Measuring spoons and cups
Ingredients
For the Salad:
- 1 large cucumber diced
- 1 pint cherry tomatoes halved or diced
- 1 green bell pepper diced
- ½ red onion thinly sliced
- ½ cup kalamata olives sliced
- 4 ounces feta cheese small diced
- 1 avocado peeled, pitted, and diced
- ¼ cup Greek salad dressing
For the Baked Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon paprika or smoked paprika
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Prepare the Oven and Chicken Spices: Preheat your oven to 425°F (220°C) to ensure it’s ready when the chicken is seasoned. While the oven heats, gather all your dried spices—paprika, dried basil, thyme, oregano, and parsley—and mix them thoroughly in a small bowl. This creates a fragrant, well-balanced seasoning blend that will coat the chicken evenly, infusing it with Mediterranean flavors.
- Season the Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture—this helps the oil and spices adhere better. Rub each chicken breast with olive oil on all sides, ensuring a thin, even coating. Then generously sprinkle the spice blend over the chicken, massaging it into the surface. Add salt and freshly cracked black pepper to taste. Make sure every side of the chicken is fully coated with the seasoning mixture to ensure maximum flavor in every bite.
- Bake the Chicken: Place the seasoned chicken breasts in an oven-safe baking dish, leaving a little space between each piece to allow even cooking. Slide the dish into the preheated oven and bake for 20–25 minutes. At the halfway point, flip the chicken breasts gently using tongs to ensure both sides cook evenly and retain their moisture. Use a meat thermometer to check for doneness—internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the oven and let it rest for at least 3–5 minutes to allow the juices to redistribute, keeping the meat tender and juicy.
- Prepare the Salad Vegetables: While the chicken is baking, prepare the fresh vegetables for your salad. Slice the cucumber into small, bite-sized pieces. Cut the cherry tomatoes in half or dice them, depending on your preference. Dice the green bell pepper into small cubes and thinly slice the red onion for a sharp, flavorful crunch. Combine all the vegetables in a large mixing bowl, ensuring even distribution of colors and textures.
- Add Feta and Olives: Sprinkle the diced feta cheese evenly over the vegetables, followed by the sliced kalamata olives. The feta adds a creamy, salty contrast, while the olives bring a rich, briny flavor that complements the fresh vegetables and baked chicken beautifully.
- Dress and Toss the Salad: Drizzle the Greek salad dressing over the vegetable mixture. Using clean salad tongs or two large spoons, gently toss the salad until every piece of vegetable is lightly coated with dressing. Tossing carefully ensures that the feta does not crumble too much while still allowing the flavors to mingle. Taste and adjust seasoning if needed, adding a pinch of salt or pepper if desired.
- Slice the Chicken: Once the chicken has rested, slice each breast into thin, even strips or bite-sized pieces. Cutting against the grain helps maintain tenderness. Be careful to keep the slices uniform so each serving gets a consistent portion of juicy chicken.
- Assemble the Salad: Divide the tossed salad evenly among four serving plates or bowls. Place half a sliced chicken breast on top of each salad portion. Finally, add a quarter of a diced avocado to each plate, gently arranging it on top. The avocado adds a creamy texture and heart-healthy fats, balancing the flavors of the salad beautifully.
- Final Touches: Optionally, garnish the salad with a light sprinkle of extra parsley, a dash of freshly ground black pepper, or a drizzle of additional Greek dressing for extra flavor. Serve immediately while the chicken is still warm, or refrigerate for later use—this salad also works wonderfully as a meal-prep option.
Notes
- Use fresh, firm vegetables for the best crunch and vibrant flavor.
- Allow the baked chicken to rest before slicing to retain juiciness.
- Avocado can be added just before serving to prevent browning.
- Customize the spice blend to your taste—smoked paprika adds a subtle smoky depth.
- This recipe works well for meal prep; keep the salad dressing separate if storing.
- Feta can be substituted with goat cheese for a milder, creamy alternative.
- Use a sharp knife to dice vegetables evenly for a professional presentation.
- Kalamata olives add a briny, savory flavor, but feel free to use green olives if preferred
Chef’s Secrets for Perfect Flavor
The key to an exceptional Greek Chicken Salad lies in layering flavors and textures.
Baking the chicken at a high temperature ensures it develops a lightly caramelized exterior while remaining tender inside.
Massaging the spice blend into the chicken before baking maximizes flavor penetration.
Tossing the vegetables gently with the dressing rather than drenching them keeps the salad crisp.
Always add avocado at the very end to maintain its creamy texture and prevent discoloration.
For a more intense flavor, let the salad sit for 10–15 minutes after tossing, allowing the dressing to mingle with the vegetables.
Serving Suggestions for Mediterranean Meals
This salad is versatile and pairs well with light sides or as a stand-alone meal.
Serve alongside warm pita bread or whole-grain crackers for a more filling lunch.
A chilled glass of white wine, iced tea, or sparkling water complements the tangy feta and briny olives beautifully.
For a more colorful plate, garnish with fresh herbs like parsley or dill.
You can also serve the salad over a bed of mixed greens or quinoa for added fiber and nutrients, making it perfect for a nutritious dinner or a balanced meal prep option.
Storage Tips to Keep Fresh
Store the salad and chicken separately to maintain freshness and prevent sogginess.
Place the baked chicken in an airtight container and refrigerate for up to 3–4 days.
Keep the diced vegetables and dressing in separate containers if making ahead; toss just before serving.
Avocado should be added fresh to each portion to prevent browning.
If storing the salad pre-assembled, cover tightly and consume within 24 hours for optimal texture.
Leftover dressing can be refrigerated for up to a week and shaken well before use.
Frequently Asked Questions
1. Can I use pre-cooked chicken?
Yes! Grilled or rotisserie chicken works perfectly. Simply dice it and add to the salad at the end.
This can reduce prep and cook time while still delivering a flavorful meal.
2. Is this salad low in carbs?
Absolutely. The dish focuses on fresh vegetables, lean protein, and healthy fats from avocado and olive oil, making it a low-carb, nutrient-rich option suitable for most diets.
3. Can I make this salad vegan or vegetarian?
To make it vegetarian, skip the chicken or substitute with chickpeas or grilled tofu.
For a vegan version, also replace feta cheese with a plant-based alternative and use a vegan Greek-style dressing.
4. How can I prevent avocado from browning?
Add avocado just before serving, or lightly toss diced avocado with a few drops of lemon juice to slow oxidation and keep it fresh and green.
5. Can I freeze this salad?
Freezing is not recommended for the full salad because the vegetables and avocado will become mushy upon thawing.
You can freeze the baked chicken separately for up to 2 months and combine with fresh salad ingredients when ready to eat.
