There’s something incredibly satisfying about a salad that’s both hearty and bright, and this Quick Greek Chicken Salad with Feta Recipe hits that spot every single time. Imagine juicy grilled chicken mingling with crisp veggies and tangy feta—it’s fresh, flavorful, and comes together faster than you think.
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 with Feta Recipe
- Top Tip
- How to Serve Quick Greek Chicken Salad with Feta Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Quick Greek Chicken Salad with Feta Recipe
Why You'll Love This Recipe
I’m genuinely excited to share this Quick Greek Chicken Salad with Feta Recipe because it’s become my go-to for busy weeknights when I want something that feels special but doesn’t eat up my entire evening. Everything about it feels like a little Mediterranean escape on your plate.
- Super Quick: Ready in just 30 minutes, it’s perfect for anyone short on time but big on flavor.
- Double-Duty Dressing: The same tangy vinaigrette marinates the chicken and dresses the salad, making prep effortless.
- Fresh and Satisfying: Crisp veggies and feta add texture and brightness that won’t weigh you down.
- Customizable: Easily swap veggies or add your favorite herbs to make it your own.
Ingredients & Why They Work
The beauty of this Quick Greek Chicken Salad with Feta Recipe lies in the simple, fresh ingredients that harmonize perfectly. Each component brings something special, and shopping for quality basics really makes a difference here.
- Extra-virgin olive oil: A rich, fruity oil adds silkiness to the dressing and helps the chicken get that perfect golden crust on the grill.
- Freshly squeezed lemon juice: It brings a bright zing that wakes up all the flavors, balancing richness from the feta and olive oil.
- Garlic: Adds savory warmth; mincing it finely ensures it distributes evenly without overpowering.
- Dried oregano: This classic Greek herb gives the salad and marinade authentic Mediterranean flair.
- Dijon mustard: Besides a subtle tang, it helps emulsify the dressing so it coats everything beautifully.
- Kosher salt: Key for seasoning, especially important to enhance flavors without overdoing it.
- Freshly ground black pepper: Adds just a gentle kick of spice that lifts the dish.
- Chicken breast cutlets: Thin and uniform cutlets grill quickly and stay juicy since they cook evenly.
- English cucumber: Crisp and refreshing with fewer seeds than regular cucumbers—great texture for the salad.
- Vine-ripened tomatoes: Sweet, juicy tomatoes balance the citrus and feta perfectly.
- Green bell pepper: Offers a nice crunchy contrast and mild pepper flavor that complements the other veggies.
- Red onion: Thinly sliced for subtle sharpness that perks up the salad without dominating.
- Crumbled feta cheese: Salty, creamy, and tangy—the star cheese that makes this salad unmistakably Greek.
- Chopped parsley (optional): Fresh herbaceous notes to brighten everything further.
- Grilled pita bread (optional): For serving, because dipping into that salad dressing-soaked bread is irresistible.
Make It Your Way
One of the things I adore about this Quick Greek Chicken Salad with Feta Recipe is how easy it is to tweak. Over time, I’ve tried adding a few personal touches, and I encourage you to do the same—this way, it feels even more like *your* meal.
- Variation: Sometimes, I swap chicken for grilled shrimp when I need a seafood twist—it grills quickly and pairs beautifully with that lemony dressing.
- Make it vegetarian: Skip the chicken and toss in some hearty chickpeas or grilled halloumi cheese for protein.
- Seasonal veggies: During summer, I love adding fresh kalamata olives and sweet red peppers for an extra burst of flavor.
- Spice up: If you like a bit of heat, a pinch of crushed red pepper flakes or a drizzle of spicy harissa mixed into the dressing goes a long way.
Step-by-Step: How I Make Quick Greek Chicken Salad with Feta Recipe
Step 1: Whip Up That Bright Dressing & Marinate the Chicken
Start by combining olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and freshly ground black pepper in a jar with a tight lid. Shake that jar vigorously—it’s fun and ensures everything emulsifies into a lovely vinaigrette. Then pour half over your chicken cutlets in a bowl and toss them well. Let those flavors soak in for about 5 minutes. Trust me, even a short marinade packs a punch.
Step 2: Grill the Chicken to Juicy Perfection
While the chicken marinates, preheat your grill to medium-high and give the grates a light oiling so nothing sticks. Place the chicken cutlets on the grill and cook for 4-5 minutes a side. You're aiming for lovely golden grill marks and an internal temp of 165°F. Let it rest a solid 5 minutes after grilling to keep things juicy—don’t skip this step!
Step 3: Chop Up Those Fresh Veggies
While the chicken rests, chop your cucumber, tomatoes, and green bell pepper into chunky ¾-inch pieces—it gives a great bite. Thinly slice the red onion so it blends in nicely and doesn’t overpower. I always find this part relaxing—like prepping gifts for your taste buds.
Step 4: Toss It All Together and Serve
Cut the grilled chicken into bite-sized chunks and toss everything—chicken, vegetables, crumbled feta, parsley, and the remaining dressing—in a large bowl. Give it one final toss to make sure every mouthful gets a hit of flavor. Serve with some grilled pita bread if you want to get cozy with those delicious dressing-soaked bites.
Top Tip
I’ve learned a few tricks making this Quick Greek Chicken Salad with Feta Recipe so it turns out just right every time—here are my favorites to make your cooking smooth and delicious:
- Marinate briefly but effectively: Even just 5 minutes of marinating infuses the chicken with enough flavor without needing to plan hours ahead.
- Don’t skip resting the chicken: Resting allows the juices to redistribute and keeps your salad moist and tender.
- Uniform veggie cuts: Keeping your vegetables roughly the same size ensures balanced bites and a great texture contrast.
- Use fresh lemon juice: Bottled juice just can’t compete here—the brightness of fresh lemon makes a world of difference in zest and depth.
How to Serve Quick Greek Chicken Salad with Feta Recipe
Garnishes
I’m a huge fan of adding a handful of chopped fresh parsley to this salad—it adds a fresh herbal pop that feels like sunshine on the plate. Occasionally, I sprinkle on some toasted pine nuts for a little extra crunch and nutty flavor. And if you like olives, kalamata olives tossed in give it that authentic Greek touch I love so much.
Side Dishes
Grilled pita bread is my absolute favorite side here; it’s perfect for scooping up every last bit of salad and dressing. Sometimes, I’ll pair it with a simple side of lemony roasted potatoes or a chilled tzatziki dip to round out the meal. These extras elevate the dinner without stealing the spotlight.
Creative Ways to Present
For a special occasion, I’ve served this salad layered in a large glass trifle bowl—the colorful veggies and feta really shine. Another fun idea is to stuff pita pockets with the salad, turning it into a portable, hand-held feast that’s perfect for picnics or casual outdoor meals.
Make Ahead and Storage
Storing Leftovers
I always store leftover salad in an airtight container in the fridge and it keeps well for up to 3 days. I suggest keeping any pita or bread separate to prevent sogginess. Before serving leftovers, a quick stir brings everything back together nicely.
Freezing
This salad isn’t my top pick for freezing since the fresh veggies and feta can get watery after thawing. But if you want, you can freeze the grilled chicken separately for up to 2 months and use it in a fresh salad later.
Reheating
When reheating leftover chicken, I give it a gentle warm-up in a skillet over low heat so it stays tender; then toss it into a fresh batch of chopped veggies and dressing. Avoid microwaving to keep the texture just right.
Frequently Asked Questions:
Absolutely! You can marinate the chicken a few hours ahead and chop the veggies in advance as well. Just keep the salad components separate until right before serving to keep everything fresh.
No grill? No problem! You can cook the chicken cutlets in a hot skillet with a little olive oil, or bake them in the oven at 400°F for about 15-20 minutes until fully cooked. Just watch that golden brown color to maximize flavor.
Feta cheese gives the salad its signature salty tang, but if you need a substitute, consider crumbly goat cheese or even a sharp white cheddar. Just keep in mind the flavor profile will shift slightly, but the salad will still be delicious.
Leftover Quick Greek Chicken Salad with Feta tastes great chilled straight from the fridge. For a warm twist, gently reheat the chicken separately and toss with fresh veggies and dressing. Avoid reheating the entire salad to keep veggies crisp and feta fresh.
Final Thoughts
This Quick Greek Chicken Salad with Feta Recipe holds a special place in my weeknight rotation because it consistently delivers on freshness, flavor, and ease—three things I’m always chasing when cooking. I hope you enjoy making it as much as I do, and that it becomes your go-to quick Mediterranean meal to savor any time.
Print
Quick Greek Chicken Salad with Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Low Lactose
Description
This vibrant Greek-inspired dinner features juicy grilled chicken marinated in a zesty lemon-garlic vinaigrette, served with a fresh salad of cucumber, tomatoes, bell pepper, red onion, and crumbled feta cheese. Perfect for a quick, flavorful meal that comes together in just 30 minutes, ideal for summer evenings.
Ingredients
Marinade and Dressing
- ½ cup extra-virgin olive oil
- ⅓ cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breast cutlets
Salad Ingredients
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- ¼ red onion
- 1 cup crumbled feta cheese
- ¼ cup chopped parsley (optional)
Serving
- Grilled pita bread (optional)
Instructions
- Make the Dressing and Marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Shake vigorously until well combined.
- Marinate the Chicken: Place the chicken breast cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it’s fully coated. Let the chicken marinate at room temperature for 5 minutes.
- Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it directly on the grill. Cook for 4 to 5 minutes per side until golden brown, grill marks appear, and the internal temperature reaches 165°F. Then transfer the chicken to a plate or cutting board and let it rest for 5 minutes.
- Prepare the Vegetables: While the chicken rests, chop the English cucumber, vine-ripened tomatoes, and green bell pepper into approximately ¾-inch chunks. Thinly slice the red onion.
- Assemble the Salad: Cut the grilled chicken into bite-sized chunks and transfer them to a large serving bowl. Add the chopped vegetables, crumbled feta cheese, remaining half of the dressing, and chopped parsley if using. Toss everything gently to coat with the dressing.
- Serve: Serve the Greek-inspired chicken salad alongside grilled pita bread if desired. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony garlic vinaigrette doubles as a flavorful marinade and a bright salad dressing to keep prep simple.
- For extra authenticity, you can add pitted olives to the salad as an optional ingredient.
- If you do not have a grill, a stovetop grill pan or broiler can be used to cook the chicken.
- Use fresh vegetables for best flavor and texture in the salad.
- The salad tastes great served with warm grilled pita bread or as a light, protein-packed meal on its own.
- Make sure to rest the chicken after grilling to keep it juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
Leave a Reply