Delicious Greek Chicken Salad

Typically chicken isn’t served on a Greek salad, but it’s an irresistible combo, so today we’re bending the rules. Follow me…

Greek Chicken Marinade

We want to let the chicken stand out in this dish. There’s no good having a delicious Greek salad with bland/dry chicken plonked on top! So to avoid both of those things, we’re going to marinate the chicken.

Chicken Yogurt Marinade

The key ingredient in the chicken marinade is yogurt. This will help tenderize the chicken, and at a much less aggressive rate than a vinegar/citrus-based marinade. It also works as the perfect binder to marry all of the other ingredients together. Alongside the yogurt, we’ve got red wine vinegar & lemon juice for flavour and tenderization, garlic for a punch of flavour, oregano for that classic Greek flavour and extra virgin olive oil to prep the chicken ready for frying.

What kind of Yogurt to use?

Full-fat plain Greek yogurt is my recommendation. You can use low fat, but I find the chicken dries out easier. It doesn’t necessarily have to be Greek yogurt, but in the context of this recipe, it certainly works well! Process shots: gather ingredients (photo 1), add to mixing bowl (photo 2), whisk to combine (photo 3).

Greek Chicken

When it comes to the chicken, I typically use chicken breast, just because I prefer breast in a salad. I recommend slicing each breast in half, to create four even-sized chicken breasts. This way they’ll not only cook faster but also more evenly too.

Can I use Chicken Thigh instead?

You could, yes. I’d recommend pounding them until even thickness though, just so they cook more evenly. The main important thing is that you’re using boneless/skinless meat.

How long to marinate for?

Minimum 2 hours, but a full 24 hours is always great to get the most out of the marinade! Process shots: add chicken to marinade (photo 1), mix and cover (photo 2), add to hot griddle pan (photo 3), fry both sides until lightly charred & chicken cooked through the centre (photo 4).

Greek Salad

For the Greek salad, I’ve kept it somewhat traditional. Greek salads are all about using the best quality ingredients you can find. The dressing is minimal, it’s just there to ‘dress’ and bring out the best in the ingredients.

The Dressing

The salad dressing is simply extra virgin olive oil, red wine vinegar, oregano and salt & pepper. You can make this ahead of time, in fact, it will actually help marry the flavours together and soften the oregano.

The Salad

The salad consists of tomatoes, red onion, green pepper, Kalamata olives, cucumber and feta. You can chop these ahead of time, but I don’t recommend combining them with the dressing ahead of time, just because the cucumber and tomatoes will leak out too much water. Process shots: add dressing to large bowl (photo 1), whisk to combine (photo 2), add salad (photo 3), toss to combine (photo 4).

Serving Greek Chicken Salad

When it comes to serving everything, I like to add the salad to a large shallow plate, then add the sliced chicken on top. From there, I like to pour over any remaining dressing and serve with Flatbreads. Alternatively, you could serve individual portions, instead of a large share-style platter. Alrighty, let’s tuck into the full recipe for the Greek chicken salad shall we?!

How to make Greek Chicken Salad (Full Recipe & Video)

For another delicious chicken salad recipe check out my Ultimate Grilled Chicken Salad and Mango Chicken Salad! For more similar recipes check out these beauties: