Greek Chicken Protein Salad – Bright, Fresh, and Satisfying

This Greek Chicken Protein Salad hits that perfect spot between hearty and refreshing. It’s the kind of meal you can pack for lunch, serve for dinner, or prep for the week without getting bored. Juicy chicken, crisp veggies, creamy feta, and a zesty lemon-oregano dressing bring everything together.

It’s simple to make, tastes great cold, and keeps well. If you love big flavor with solid nutrition, this one’s ready to be your go-to.

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Greek Chicken Protein Salad - Bright, Fresh, and Satisfying

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• Chicken: 1.25–1.5 lbs boneless, skinless chicken breasts or thighs
• Greens: 5–6 cups chopped romaine or mixed greens
• Cucumbers: 1 large English cucumber, diced
• Tomatoes: 2 cups cherry or grape tomatoes, halved
• Red onion: 1 small, thinly sliced
• Bell pepper: 1 red or yellow, diced
• Kalamata olives: 1/2 cup, pitted and halved
• Feta cheese: 1/2–3/4 cup, crumbled
• Chickpeas (optional for extra protein and fiber): 1 can (15 oz), drained and rinsed
• Fresh herbs: 1/4 cup chopped parsley; optional dill or mint
• For the marinade/dressing:
• 1/3 cup extra-virgin olive oil
• 1 large lemon, zested and juiced (about 3–4 tbsp juice)
• 2 garlic cloves, minced
• 1.5 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• 1/2–3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Optional add-ins: cooked quinoa or farro, avocado, pepperoncini, cucumbers in ribbons, or capers

Instructions

• Make the marinade/dressing. In a small bowl or jar, whisk olive oil, lemon juice and zest, garlic, oregano, Dijon, honey, salt, and pepper until emulsified. Taste and adjust salt or lemon to balance brightness and richness.
• Marinate the chicken. Place chicken in a shallow dish or bag.Pour over half the dressing. Marinate 20–30 minutes at room temp or up to 6 hours in the fridge. Reserve the remaining dressing for the salad.
• Cook the chicken. Grill over medium-high heat 5–7 minutes per side (thighs may need a bit longer) or pan-sear with a little oil until browned and cooked through. Internal temp should reach 165°F (74°C).
• Rest and slice. Let chicken rest 5–10 minutes, then slice or cube into bite-size pieces.Resting keeps the meat juicy and tender.
• Prep the vegetables. While the chicken cooks, chop the romaine, dice cucumbers and bell pepper, halve tomatoes, and thinly slice red onion. Rinse and drain chickpeas if using. Chop parsley (and dill or mint if you like).
• Assemble the salad base. In a large bowl, combine greens, cucumbers, tomatoes, bell pepper, red onion, olives, chickpeas, and herbs.Toss with most of the reserved dressing until lightly coated.
• Add chicken and feta. Top the salad with the warm or room-temp chicken and sprinkle with feta. Drizzle the remaining dressing over the top. Toss gently or leave layered for a nicer presentation.
• Taste and finish. Add a pinch of salt, a squeeze of lemon, or a splash more olive oil if needed.Serve immediately, or see the storage tips below for meal prep.

Why This Recipe Works

This salad balances flavors and textures so every bite tastes complete. The lemony dressing brightens the chicken while olive oil keeps it moist and satisfying.

Fresh cucumbers, tomatoes, and red onion add crunch and juiciness without weighing things down. Feta and olives add salty richness that plays perfectly with the herbs. It’s easy, flexible, and comes together fast with everyday ingredients.

Shopping List

• Chicken: 1.25–1.5 lbs boneless, skinless chicken breasts or thighs
• Greens: 5–6 cups chopped romaine or mixed greens
• Cucumbers: 1 large English cucumber, diced
• Tomatoes: 2 cups cherry or grape tomatoes, halved
• Red onion: 1 small, thinly sliced
• Bell pepper: 1 red or yellow, diced
• Kalamata olives: 1/2 cup, pitted and halved
• Feta cheese: 1/2–3/4 cup, crumbled
• Chickpeas (optional for extra protein and fiber): 1 can (15 oz), drained and rinsed
• Fresh herbs: 1/4 cup chopped parsley; optional dill or mint
• For the marinade/dressing:
• 1/3 cup extra-virgin olive oil
• 1 large lemon, zested and juiced (about 3–4 tbsp juice)
• 2 garlic cloves, minced
• 1.5 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• 1/2–3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Optional add-ins: cooked quinoa or farro, avocado, pepperoncini, cucumbers in ribbons, or capers

Step-by-Step Instructions

1. Make the marinade/dressing. In a small bowl or jar, whisk olive oil, lemon juice and zest, garlic, oregano, Dijon, honey, salt, and pepper until emulsified. Taste and adjust salt or lemon to balance brightness and richness.
2. Marinate the chicken. Place chicken in a shallow dish or bag.

   Pour over half the dressing. Marinate 20–30 minutes at room temp or up to 6 hours in the fridge. Reserve the remaining dressing for the salad.

3. Cook the chicken. Grill over medium-high heat 5–7 minutes per side (thighs may need a bit longer) or pan-sear with a little oil until browned and cooked through. Internal temp should reach 165°F (74°C).
4. Rest and slice. Let chicken rest 5–10 minutes, then slice or cube into bite-size pieces.

   Resting keeps the meat juicy and tender.

5. Prep the vegetables. While the chicken cooks, chop the romaine, dice cucumbers and bell pepper, halve tomatoes, and thinly slice red onion. Rinse and drain chickpeas if using. Chop parsley (and dill or mint if you like).
6. Assemble the salad base. In a large bowl, combine greens, cucumbers, tomatoes, bell pepper, red onion, olives, chickpeas, and herbs.

   Toss with most of the reserved dressing until lightly coated.

7. Add chicken and feta. Top the salad with the warm or room-temp chicken and sprinkle with feta. Drizzle the remaining dressing over the top. Toss gently or leave layered for a nicer presentation.
8. Taste and finish. Add a pinch of salt, a squeeze of lemon, or a splash more olive oil if needed.

   Serve immediately, or see the storage tips below for meal prep.

Keeping It Fresh

For meal prep, store components separately. Greens in one container, chopped veggies in another, chicken on its own, and dressing in a jar. This keeps everything crisp for up to 4 days. Assemble right before eating. If you need to pack a full salad ahead, add the dressing to the bottom of a container, then hearty ingredients (chickpeas, cucumbers, peppers, olives), then chicken, then delicate greens on top.

Shake to dress just before eating.

Wait to add avocado or extra herbs until serving so they stay bright. If using cooked grains like quinoa, store them separately and add cold or room temperature.

Why This is Good for You

• High-quality protein: Chicken and feta provide protein to keep you full and support muscle repair.
• Heart-healthy fats: Extra-virgin olive oil and olives bring monounsaturated fats that support heart health.
• Fiber and micronutrients: Veggies and optional chickpeas add fiber for digestion, plus vitamins A, C, K, and potassium.
• Balanced plate: You get protein, healthy fats, and fiber-rich carbs in one bowl, which helps with steady energy and satisfaction.

Pitfalls to Watch Out For

• Over-marinating in acid: More than 6–8 hours in lemon can make chicken mushy. Keep it shorter for the best texture.
• Watery salad: If tomatoes are very juicy, seed them.

  Dry your greens well. Add dressing right before serving.

• Over-salting: Feta and olives are salty. Taste before adding extra salt to the dressing or salad.
• Dry chicken: Don’t overcook.

  Use a thermometer and let it rest before slicing.

Alternatives

• Protein swaps: Use turkey breast, shrimp, tofu, or chickpeas-only for a vegetarian option. For tofu, press, marinate, and pan-sear until golden.
• Dairy-free: Skip feta or use a dairy-free feta. Add capers or toasted pine nuts for extra punch.
• Low-carb: Skip chickpeas and grains; add more cucumbers and peppers.
• Grain bowl version: Add 1–2 cups cooked quinoa, farro, or brown rice for a heartier meal.
• No grill? Roast chicken at 425°F (220°C) for 18–22 minutes, depending on thickness, or air-fry at 380°F (193°C) for 12–16 minutes.
• Flavor twist: Add a pinch of smoked paprika to the marinade, or sprinkle sumac on the finished salad for citrusy depth.

FAQ

Can I use rotisserie chicken?

Yes.

Shred or cube about 3–4 cups of rotisserie chicken and toss with a tablespoon of the dressing to moisten before adding to the salad. You’ll miss the marinade flavor, but it’s quick and tasty.

How far in advance can I make this?

Chop veggies and cook chicken up to 4 days ahead. Store dressing separately.

Assemble right before serving for the best crunch.

What if I don’t like raw red onion?

Slice it thin and soak in cold water with a splash of vinegar for 10 minutes, then drain. It takes the bite out while keeping great flavor.

Is there a good vegetarian protein option?

Absolutely. Use crispy baked tofu, marinated tempeh, or double the chickpeas.

You’ll still get plenty of protein and fiber.

Can I pack this for lunch without it getting soggy?

Yes. Layer dressing at the bottom, then hearty ingredients, then chicken, then greens on top. Shake to dress when you’re ready to eat.

What kind of feta works best?

Block feta in brine has the best texture and flavor.

Crumble it yourself for a creamier bite and better salt control.

How do I make the dressing creamier?

Whisk in 1–2 tablespoons of Greek yogurt or tahini. It adds body and tang while keeping the Greek flavor profile.

Final Thoughts

Greek Chicken Protein Salad is fresh, filling, and flexible. It’s simple enough for busy weeknights and sturdy enough for meal prep.

With bright lemon, tender chicken, and crisp veggies, every bite is satisfying without feeling heavy. Keep the dressing on hand, swap in what you have, and make it your own. This is an easy win for any day of the week.