Name: Greek Grilled Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 tablespoons lemon juice; ⅓ cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 3 cloves garlic, minced; 1 ½ teaspoons salt; 1 tablespoon dried oregano; 2 teaspoons fresh thyme (or 1 teaspoon dried thyme); 1 cucumber, diced; 2 Roma tomatoes, diced; ½ head green leaf lettuce, chopped; ½ red onion, diced; 2 ounces feta cheese, crumbled; (Optional) black olives, diced bell pepper; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon lemon juice; ½ teaspoon Dijon mustard; ¼ teaspoon salt; 1 teaspoon dried oregano

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This Greek Grilled Chicken Salad is fresh, flavorful, and perfect for warm weather meals. Juicy marinated chicken thighs are grilled until tender and served with a crisp salad of cucumber, tomato, lettuce, red onion, and feta. The tangy lemon-oregano dressing ties it all together.

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Why You'll Love This Recipe
About the Ingredients
How to make Greek Grilled Chicken Salad (Step by Step)
Storage & Reheat
Frequently Asked Questions
Greek Grilled Chicken Salad Recipe
More Delicious Chicken Recipes
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The best part? You can prep the chicken ahead of time and let it marinate overnight for maximum flavor - or keep it simple with a quick 15-minute marinade while you fire up the grill.

Why You'll Love This Recipe

Fresh & Flavorful: Juicy grilled chicken, crisp vegetables, tangy feta, and a zesty lemon-oregano dressing.
Perfect for Warm Weather: A light, refreshing salad that doesn't skimp on flavor.
Meal Prep Friendly: Marinate the chicken ahead of time - even overnight - for an easy weeknight dinner.
Versatile: Serve as a main dish, a side, or even as part of a Mediterranean-style spread.

About the Ingredients

Chicken Thighs: Juicy and flavorful, thighs hold up beautifully on the grill. You can swap with chicken breasts - just reduce grill time.

Olive Oil: The base of both the marinade and dressing. Go for a good extra virgin olive oil for the best flavor.

Lemon Juice: Fresh lemon juice adds brightness and tenderizes the chicken.

Oregano & Thyme: Classic Mediterranean herbs that bring earthy, aromatic flavor. Use dried oregano (stronger in flavor) and fresh or dried thyme.

Red Wine Vinegar: Adds tanginess to both the marinade and dressing, balancing the richness of the chicken and feta.

Garlic: A must for bold Mediterranean flavor.

Feta Cheese: Salty, creamy, and tangy - it ties the salad together.

Veggies (cucumber, tomato, lettuce, red onion): Fresh, crisp vegetables that balance the richness of the grilled chicken. Add olives or bell peppers for extra Mediterranean flair.

How to make Greek Grilled Chicken Salad (Step by Step)

First gather your ingredients!

For the Chicken

2 lbs boneless, skinless chicken thighs
2 tablespoons lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 cloves garlic, minced
1 ½ teaspoons salt
1 tablespoon dried oregano
2 teaspoons fresh thyme (or 1 teaspoon dried thyme - dried herbs are more concentrated

For the Salad

1 cucumber, diced
2 Roma tomatoes, diced
½ head green leaf lettuce, chopped
½ red onion, diced
2 ounces feta cheese, crumbled
(Optional) black olives, diced bell pepper

For the Dressing

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
1 teaspoon dried oregano

For the Chicken:

Marinate the Chicken
In a large bowl, whisk together lemon juice, olive oil, vinegar, garlic, salt, oregano, and thyme. Add chicken thighs and toss to coat. Cover and refrigerate overnight for best flavor, or marinate at least 15 minutes while you prep the salad.

Preheat grill to medium-high heat (about 400°F). Grill chicken for 6-7 minutes per side, until cooked through and slightly charred. Chicken thighs stay juicy even if slightly overcooked.

In a large bowl, combine cucumber, tomatoes, lettuce, and red onion. In a small jar or cup, whisk together dressing ingredients. Pour over salad and toss to coat. Top with feta cheese (plus olives and bell pepper, if using).

Slice the grilled chicken and serve over the salad. Makes 4-6 servings.

Storage & Reheat

Chicken:

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a skillet over medium heat or microwave in short intervals until warmed through.

Salad:

Keep salad veggies separate from the dressing if you plan to store them. They'll stay crisp for 2-3 days in the fridge.
Once dressed, the salad is best eaten the same day (the veggies can get soggy).

Meal Prep Tip: Grill a big batch of chicken, slice it, and store in portions. Then just toss fresh salad and dressing together when ready to eat!

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes! Chicken breasts work too, just be careful not to overcook since they dry out faster than thighs. Adjust grill time to about 5-6 minutes per side, depending on thickness.

What if I don't have a grill?
No problem - you can pan-sear the chicken in a cast-iron skillet or bake at 400°F for 20-25 minutes, flipping halfway.

Is this recipe keto or low carb?
Yes! With juicy grilled chicken, fresh veggies, and healthy fats from olive oil and feta, this salad fits perfectly into a keto or low-carb lifestyle.

Can I make the dressing ahead of time?
Absolutely. Store the dressing in a sealed jar in the refrigerator for up to 5 days. Shake well before using.

Greek Grilled Chicken Salad Recipe

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Juicy marinated chicken thighs grilled to perfection and served over a crisp Greek salad with cucumber, tomatoes, red onion, feta, and a tangy lemon-oregano dressing. Perfect for a fresh and flavorful warm-weather meal!