Can I make this Quick Greek Chicken Salad with Feta Recipe ahead of time?

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.

What if I don’t have a grill—can I cook the chicken another way?

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.

Can I use a different cheese instead of feta?

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.

What’s the best way to serve leftovers?

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.

Greek Chicken Salad with Feta – Quick & Flavorful

Name: Quick Greek Chicken Salad with Feta 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 (optional)

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

Scale

Marinade and Dressing

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

Main Ingredients

1 1/2 pounds boneless, skinless chicken breast cutlets

Salad Ingredients

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)

Serving

Grilled pita bread (optional)

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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 3/4-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