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, for serving)

There’s something incredibly satisfying about a salad that’s as hearty as it is fresh and vibrant. This Quick Greek Chicken Salad with Feta Recipe brings together juicy grilled chicken, crisp veggies, and tangy feta—all dressed in a lemony, garlicky vinaigrette that feels like a quick escape to the Mediterranean in just 30 minutes.

A large white plate is filled with a colorful salad made of multiple layers: the bottom layer has bright green chopped cucumbers, red diced tomatoes, and small pieces of light green bell pepper; scattered on top are chunks of light brown cooked chicken and slices of thin purple onion; the salad is sprinkled with white crumbled cheese and bits of fresh green herbs; two tarnished silver forks rest on the right edge of the plate; the scene is set on a white marbled surface with soft natural light highlighting the vibrant colors, 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 Chicken Salad with Feta Recipe
Top Tip
How to Serve Quick Greek Chicken Salad with Feta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Greek Chicken Salad with Feta Recipe

Why You'll Love This Recipe

I absolutely adore this recipe because it fits perfectly into busy days without skimping on flavor. Plus, the dressing marinated into the chicken gives the whole dish a cohesive, irresistible taste that keeps me coming back for seconds.

Simple and Fast: From start to finish, this salad is on the table in just 30 minutes—perfect for weeknights.
Fresh Mediterranean Flavors: Bright lemon, oregano, and feta cheese come together for that classic Greek taste everyone loves.
Versatile and Filling: It’s more than just a salad—this is a complete meal packed with protein and veggies to fuel you.
Easy to Customize: You can add or swap veggies and herbs based on what you have on hand or prefer.

A white plate holds a salad with three main layers: at the bottom, bright green cucumber pieces mixed with small red tomato chunks and thin slices of purple onion; over these, soft white cheese crumbs are scattered evenly; on top, light brown small pieces of cooked chicken. On the left side of the plate, two grilled pita bread triangles with visible brown grill marks lean against the salad. A silver spoon rests on the right side of the plate, partially in the salad. The background is a white marbled surface with soft shadows. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The success of this Quick Greek Chicken Salad with Feta Recipe hinges on fresh, quality ingredients working harmoniously. The lemony dressing doubles as both marinade and salad dressing, locking in flavor and keeping the chicken tender. Here are the key ingredients and why I recommend them:

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 garlic cloves, dried oregano sprinkled neatly on the surface, a small dollop of Dijon mustard on white ceramic plate, kosher salt in a small white ceramic bowl, freshly ground black pepper in a small white ceramic bowl, boneless skinless chicken breast cutlets arranged symmetrically, one whole English cucumber, three vine-ripened tomatoes, one green bell pepper, a quarter of a red onion thinly sliced on a small white ceramic plate, crumbled feta cheese in a small white ceramic bowl, chopped parsley on a small white ceramic plate, all 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: A must-have for authentic flavor and smooth texture in the dressing.
Lemon juice: Adds brightness and tang, essential to that zesty Greek vibe.
Garlic: Just the right amount packs savory punch without overpowering.
Dried oregano: The herbaceous star that takes this salad straight to the Mediterranean.
Dijon mustard: Helps emulsify the dressing, giving it body and a slight tang.
Kosher salt & black pepper: Season simply but well to enhance all flavors.
Chicken breast cutlets: Thin cuts grill quickly and stay juicy, perfect for weeknight meals.
Cucumber: Offers crisp coolness and balances the tangy dressing.
Vine-ripened tomatoes: Bursting with sweetness and color adds freshness.
Green bell pepper: Adds crunch and subtle sweetness.
Red onion: Thinly sliced to add a mild sharpness without overpowering.
Feta cheese: Salty, creamy, and the unmistakable hallmark of any Greek salad.
Chopped parsley: Optional, but a brilliant fresh herbaceous note.
Grilled pita bread: Optional, but perfect for scooping up every last bite.

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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

One of the things I love most about this Quick Greek Chicken Salad with Feta Recipe is how easy it is to switch things up to suit your taste or what’s in your fridge. I often swap parsley for fresh mint or add a handful of kalamata olives for an extra briny kick.

Variation: For a spicy twist, sprinkle a little crushed red pepper in the dressing, which I’ve found adds a nice warmth without overwhelming the fresh flavors.
Make it vegetarian: Omit the chicken and add extra firm tofu or chickpeas tossed with the same marinade to keep those vibrant flavors.
Seasonal twist: In summer, I love tossing in roasted red peppers or even some grilled zucchini for added texture and sweetness.

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

Step 1: Whisk Up That Bright Marinade

Start by mixing the olive oil, fresh lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Shake it up well—that’s your magic marinade and dressing right there. I find that shaking instead of stirring really helps emulsify the dressing so it clings beautifully later.

Step 2: Marinate the Chicken

Place your chicken cutlets in a large bowl and pour in half the dressing, tossing with tongs until every piece is coated. Let it rest for just 5 minutes. Honestly, this short marinating time works because the cutlets are thin and soak up flavor quickly. It’s perfect when you need dinner fast but don’t want to sacrifice taste.

Step 3: Grill the Chicken

Preheat your grill to medium-high and give the grates a light oiling to prevent sticking. Grill the chicken about 4 to 5 minutes per side until golden with those perfect grill marks and cooked through (internal temp 165°F). Rest the chicken for 5 minutes—it’s tempting to slice immediately, but resting keeps those juices locked in.

Step 4: Chop and Combine

Chop up the cucumber, tomatoes, green bell pepper into chunky bites, and thinly slice the red onion. Cut the rested chicken into bite-size pieces and toss everything in a large bowl. Add crumbled feta, the rest of the dressing, and parsley if using. Give it a gentle toss so all the flavors mingle without squashing the feta.

Step 5: Serve & Enjoy!

Serve it up with grilled pita bread if you like, perfect for sopping up any extra dressing. This salad sings on its own but toast some pita and you’ll feel like you’re seaside in Greece.

Top Tip

From years of making this salad, I’ve learned a few little tricks to make it even better. Paying attention to these can really elevate your Quick Greek Chicken Salad with Feta Recipe and make you feel like a pro.

Marinate Briefly but Well: Even just 5 minutes in the marinade is enough if your chicken is thin. Don’t skip this step—it’s where the flavor starts!
Don’t Overcook the Chicken: Use a meat thermometer or watch closely; overcooked chicken turns dry, and that fresh-and-light salad vibe disappears.
Chunky Veggies for Texture: Cut your vegetables into noticeable chunks—this keeps each bite interesting and balances creaminess of feta and chicken.
Use Fresh Lemon Juice: Bottled lemon juice just isn’t quite the same—fresh juice brightens this salad so much more.

How to Serve Quick Greek Chicken Salad with Feta Recipe

Greek chicken salad - Serving Suggestion

Garnishes

I’m a big fan of finishing this salad with a sprinkle of fresh parsley and a little extra crumbled feta on top. Sometimes I add a few Kalamata olives when I want something a little briny and salty to contrast the tangy dressing.

Side Dishes

This salad stands beautifully on its own, but I love pairing it with warm, grilled pita bread or a side of lemony quinoa to round out the meal. For lighter dinners, a glass of chilled white wine or sparkling water with cucumber makes it feel extra special.

Creative Ways to Present

When I’ve hosted summer dinners, I like building individual salad plates that look stunning—small ramekins of feta and olives on the side, chicken chunks arranged over a bed of veggies, and pita wedges fanned out around the plate. It’s simple but looks elegant, and guests love digging in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the salad keeps beautifully for up to 3 days. The flavors even deepen a bit overnight, so sometimes I make it the day before for even better taste. Just keep the pita separate to avoid sogginess.

Freezing

Since this is a fresh salad with crisp vegetables and a dressing, I don’t recommend freezing it. The texture of the veggies and feta changes if frozen, and it loses that fresh crunch and flavor we love.

Reheating

If you want to enjoy leftovers warm, I suggest pulling out just the grilled chicken pieces and reheating those separately in a skillet or microwave. Then toss the warmed chicken back with the fresh veggies, dressing, and feta—this way, the veggies stay crisp and the cheese doesn’t melt.

Frequently Asked Questions:

Can I use other cuts of chicken in this Quick Greek Chicken Salad with Feta Recipe?

Absolutely! While boneless, skinless chicken breast cutlets are great for quick grilling and absorbing marinade, you can also use chicken thighs if you prefer. Just adjust the cooking time accordingly to ensure they reach an internal temperature of 165°F.

Is it necessary to grill the chicken, or can I cook it another way?

Grilling is my favorite for that smoky, charred flavor, but you can definitely cook the chicken on a stovetop grill pan, in a regular pan, or even bake it. Just make sure to cook until it’s fully done and juicy.

Can I prepare this salad ahead of time for meal prep?

Yes! You can prepare the chicken and chop the vegetables ahead of time. Keep the dressing separate until ready to toss it all together, or marinate the chicken shortly before grilling to maintain freshness. Store components separately in airtight containers.

What can I substitute if I don’t have feta cheese?

Feta is key for that classic tangy, salty flavor, but if you don’t have it, you can use goat cheese or even a crumbly ricotta salata. These cheeses offer similar creaminess and tang to keep the salad vibrant.

Final Thoughts

This Quick Greek Chicken Salad with Feta Recipe has become a staple in my home—it’s that perfect blend of fresh and filling, packed with Mediterranean sunshine. I hope you enjoy making and eating it as much as I do. Once you try it, I’m confident it’ll become one of your go-to easy dinners too—you really can’t beat a flavorful meal that’s slapped together quickly but feels special every time.