Name: Quick Greek Grilled Chicken Salad 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)

There’s something so refreshing about a perfect summer salad that fills you up without weighing you down. This Quick Greek Grilled Chicken Salad Recipe nails it with juicy grilled chicken, crisp veggies, and that tangy feta kick — all ready in just 30 minutes. Let me tell you, it’s quickly become my go-to for easy weeknight dinners!

A large round white plate filled with a fresh salad made in several layers: the base is a mix of diced green cucumbers and red tomatoes, scattered with pieces of green bell peppers and thin slices of purple onions, topped with small chunks of cooked light brown chicken, and sprinkled generously with white crumbled cheese. Two silver forks rest on the right side of the plate, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Greek Grilled Chicken Salad Recipe
Top Tip
How to Serve Quick Greek Grilled Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Greek Grilled Chicken Salad Recipe

Why You'll Love This Recipe

This Quick Greek Grilled Chicken Salad Recipe hits all the right notes: fresh, flavorful, and fast. After making it a handful of times, I can say it’s a recipe that’s reliably impressive without stress.

Speedy and Simple: You can get dinner on the table in just about 30 minutes, even on busy nights.
Burst of Freshness: Crisp veggies and a bright lemony dressing keep every bite lively and satisfying.
Perfectly Balanced: The grilled chicken pairs beautifully with salty feta and oregano for authentic Greek vibes.
Super Versatile: Great for a casual family meal or a relaxed dinner with friends – everyone asks for seconds!

A white plate sits on a white marbled surface with a fresh salad made of three main layers: the bottom layer of light green cucumber cubes, mixed with bright red tomato pieces and thin slices of purple onion scattered throughout, topped with chunks of light brown cooked chicken and crumbly white cheese pieces. On the side, two triangular pieces of grilled pita bread with dark brown grill marks lean against the salad on the left side of the plate, and a silver spoon rests on the right side partly inside the salad. The image is lit naturally with shadows cast across the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Quick Greek Grilled Chicken Salad Recipe is in the balance of simple, fresh ingredients that complement each other beautifully. Look for ripe, juicy tomatoes and firm cucumbers for that extra crunch.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, freshly squeezed lemon juice in a small white ceramic bowl, two whole uncracked garlic cloves, dried oregano scattered loosely, one teaspoon Dijon mustard in a small white ceramic bowl, kosher salt in a small white ceramic bowl, freshly ground black pepper in a small white ceramic bowl, two boneless, skinless chicken breast cutlets, one whole English cucumber, three vine-ripened tomatoes, one green bell pepper, a quarter of a red onion, one cup crumbled feta cheese in a simple white ceramic bowl, a quarter cup chopped fresh parsley in a small white ceramic bowl, all neatly arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: The rich base of the dressing and marinade — choose a quality one for the best flavor.
Freshly squeezed lemon juice: Adds brightness and that trademark Greek tang.
Garlic (minced): Gives a subtle kick and depth to the marinade.
Dried oregano: This herb is essential for authentic Greek flavor — don’t skip it.
Dijon mustard: Helps emulsify the dressing and adds gentle heat.
Kosher salt: Essential seasoning that brings all the flavors together.
Freshly ground black pepper: Adds a mild spicy note to balance acidity.
Boneless, skinless chicken breast cutlets: Quick to grill and great for absorbing the marinade.
English cucumber: Crisp and refreshing without too much water.
Vine-ripened tomatoes: Tomato sweetness balances the lemony dressing.
Green bell pepper: Adds crunch and a fresh, slightly bitter contrast.
Red onion: Thinly sliced for a sharp, sweet crunch.
Crumbled feta cheese: Salty, creamy, and the perfect finishing touch.
Chopped parsley (optional): Fresh herbaceous note that lifts the whole salad.
Grilled pita bread (optional): Great for scooping and rounds out the meal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on the season or what I have in the fridge. This Quick Greek Grilled Chicken Salad Recipe is forgiving — you can easily tweak ingredients without losing any of that fresh charm.

Variation: Sometimes I swap the chicken breast for thighs when I want juicier meat, which always turns out delicious and tender.
Vegetarian Twist: Skip the chicken and add grilled halloumi cheese or chickpeas to keep it hearty and satisfying.
Seasonal Changes: In cooler months, I swap out cucumbers for roasted zucchini or add olives for extra depth.
Heat It Up: Add a pinch of crushed red pepper flakes or top with sliced pepperoncini for a spicy kick.

Step-by-Step: How I Make Quick Greek Grilled Chicken Salad Recipe

Step 1: Whip Up the Zesty Dressing & Marinade

I start by shaking together the olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper in a jar with a tight lid. Giving it a good shake emulsifies all those flavors wonderfully. This dressing doubles as a marinade, so half goes on the chicken to soak in all that garlicky, lemony goodness.

Step 2: Marinate the Chicken

Place the chicken cutlets in a bowl, pour half the dressing over, and toss with tongs until each piece is coated. Letting it sit for just 5 minutes is perfect — any longer and I find the lemon starts to “cook” the edges too much.

Step 3: Grill That Chicken to Perfection

Preheat your grill to medium-high and lightly oil the grates — this helps avoid sticking. Grill the chicken about 4 to 5 minutes per side until it has nice grill marks and reaches 165°F internally. Resting for 5 minutes after grilling is key to lock in juices and keep every bite juicy.

Step 4: Chop Your Fresh Veggies

While the chicken cools, chop up the cucumber, tomatoes, and green bell pepper into roughly ¾-inch chunks, and thinly slice the red onion. This size is great because it holds up well when tossed with the dressing without becoming mushy.

Step 5: Toss It All Together

Cut the grilled chicken into bite-sized chunks and transfer it to a large bowl. Add the vegetables, crumbled feta, the remaining dressing, and parsley if you’re using it. Toss gently to coat everything evenly. Serve with grilled pita bread on the side if you want to make it extra hearty.

Top Tip

This Quick Greek Grilled Chicken Salad Recipe is all about timing and balancing flavors — here are a few tricks I’ve picked up over the years that take your salad from good to wow.

Marinate Just Right: Don’t over-marinate the chicken — 5 minutes is ideal for quick flavor without changing texture.
Grill Prep: Oiling the grill grates before cooking avoids frustrating sticking and tearing of the chicken.
Rest the Meat: Always let your chicken rest a bit after grilling; this keeps it juicy and easier to slice.
Chop Veggies Uniformly: Cutting veggies into similar sizes means even coating of dressing and a balanced bite.

How to Serve Quick Greek Grilled Chicken Salad Recipe

Greek grilled chicken - Serving Suggestion

Garnishes

I usually top the salad with a sprinkle of extra crumbled feta and a few chopped fresh parsley leaves for color and fresh herb aroma. Sometimes, I add a few Kalamata olives to amp up the saltiness and authenticity.

Side Dishes

Grilled pita bread is my favorite side — it’s perfect for scooping up the salad and adds a satisfying chew. Occasionally, I serve this with a side of tzatziki sauce for dipping, which always impresses guests.

Creative Ways to Present

For special occasions, I've served this salad in individual mason jars layered with chicken, veggies, and cheese for a charming, portable presentation. It’s a real crowd-pleaser and looks beautiful on a picnic table!

Make Ahead and Storage

Storing Leftovers

I keep leftover salad in an airtight container in the fridge for up to 3 days. Because the dressing is on the salad, the veggies stay crisp enough if you eat them within a couple days. Just give it a quick stir before serving.

Freezing

This salad doesn’t freeze well because of the fresh veggies and feta. If you want to freeze, I recommend cooking and freezing the grilled chicken separately and using fresh veggies when thawed for best texture.

Reheating

I gently reheat leftover chicken in the microwave or a skillet, then toss it with fresh-chopped veggies and dressing. This keeps the salad vibrant and avoids sogginess.

Frequently Asked Questions:

Can I use chicken thighs instead of breast for this recipe?

Absolutely! Chicken thighs add more juiciness and flavor. Just adjust the grilling time slightly since thighs can be thicker — aim for an internal temperature of 165°F.

How do I keep the salad from getting soggy?

Make sure not to dress the salad too far in advance. Toss it with the dressing just before serving to maintain the veggies’ crispness. Also, avoid over-marinating the chicken as acidity can break down the meat texture.

Can I make the dressing ahead of time?

Yes, the dressing can be made ahead and stored in the fridge for up to 3 days. Just give it a good shake before using. This actually helps the flavors meld nicely.

What can I serve instead of pita bread?

If you want a gluten-free option or something different, serve with crunchy flatbreads, lavash chips, or simply with warm quinoa or couscous on the side.

Final Thoughts

This Quick Greek Grilled Chicken Salad Recipe has found a permanent spot in my summer dinner rotation because it’s reliably fresh, flavorful, and fast. I love how it folds in all the best Mediterranean flavors with minimal fuss — plus, it’s always a hit at the table! I hope you enjoy making it as much as I do and that it becomes one of your easy favorites too.