Print

Greek Chicken Salad

Greek Chicken Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Greek chicken salad recipe is a filling Mediterranean dinner in 25 minutes, starring seasoned chicken over cucumbers, tomatoes, feta, and olives in a lemony dressing!

Ingredients

Scale

For the chicken

  • 2 boneless, skinless chicken breasts (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon each kosher salt, smoked paprika, garlic powder, and dried dill

For the salad

  • 2 English cucumbers, sliced into half circles
  • 2 cups cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 1 cup (5 oz) pitted kalamata olives
  • ½ cup feta cheese crumbles
  • 15-ounce can chickpeas, drained and rinsed

For the dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 2 teaspoons dried oregano (or 1 tablespoon fresh oregano)
  • 1 teaspoon sumac (optional; or 1/2 teaspoon lemon zest)
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Instructions

  1. Season the chicken: Preheat the air fryer or oven to 400°F. Pat the chicken breasts dry, then lightly pound the thick end of each piece with a kitchen mallet or rolling pin until the breast is roughly the same thickness all the way across. Place the chicken in a bowl and coat both sides with the olive oil. In a small bowl, stir together the kosher salt, smoked paprika, garlic powder, and dried dill, then sprinkle the seasoning all over both sides of the chicken.
  2. Cook the chicken: Cook the chicken for 12 to 15 minutes in the air fryer or 20 to 23 minutes in the oven, until it just reaches an internal temperature of 165°F. Remove from the heat and allow the chicken to rest 5 minutes before serving to ensure juiciness, then slice into pieces.
  3. Make the salad: Meanwhile, combine the cucumbers, tomatoes, red onion, and olives in a large bowl. Set aside.
  4. Make the dressing: Whisk together the lemon juice, lemon zest, oregano, sumac, kosher salt, and freshly ground black pepper in a small bowl. Slowly drizzle in the olive oil while whisking until the dressing is thickened.
  5. Assemble the salad: Drizzle the dressing over the bowl of vegetables and toss lightly to coat. Taste and add a few pinches of salt, if desired. Sprinkle with the feta, then top with the sliced chicken and serve.

Notes

For dairy free: Omit the feta and add an extra handful of olives, or use a dairy-free feta.

For a grain bowl: Serve the salad and chicken over cooked farro or turmeric rice (from this Greek Chicken Bowl) to stretch it into a heartier meal.

For a different protein: Swap in boneless, skinless chicken thighs (cook to 175°F for the best texture), salmon, shrimp, or air fryer tofu. 

For make ahead: The dressing keeps up to 1 week refrigerated, and the vegetables can be chopped up to 1 day in advance. Dress the salad just before serving.

For extra creaminess: Add a swipe of hummus to the bottom of each plate before adding the salad.

For a sandwich: Add the sliced chicken and dressed salad into warm pita with a smear of tzatziki.

Find it online: https://www.acouplecooks.com/greek-chicken-salad/