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 about the bright, fresh flavors of this Quick Greek Grilled Chicken Salad Recipe that just screams summer on a plate. With juicy grilled chicken and crisp veggies tossed in a lemony vinaigrette, it’s the kind of meal you’ll want to make again and again—even on the busiest nights.

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

I’m always looking for meals that combine convenience with flavor, and this Quick Greek Grilled Chicken Salad Recipe totally fits the bill. It’s so satisfying without weighing you down!

Simple Ingredients: You only need some classic Greek staples that come together easily, no fancy shopping required.
Double Duty Dressing: The lemon-garlic vinaigrette marinates the chicken and dresses the salad, saving time and boosting flavor.
Ready in 30 Minutes: From start to finish, you have a healthy, vibrant meal ready fast—perfect for weeknights or last-minute dinners.
Customizable and Fresh: Fresh veggies and herbs shine here, and you can easily swap or add ingredients to suit your taste.

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

Each ingredient in this Quick Greek Grilled Chicken Salad Recipe plays a key role—whether it’s building flavor, texture, or lending freshness. Here’s what I love about all the components:

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 base for our dressing, it adds richness and helps everything meld together.
Fresh lemon juice: Bright and zesty, it cuts through the richness and gives the salad that classic Greek punch.
Garlic: Minced fresh garlic brings that savory, aromatic depth you just can’t skip.
Dried oregano: This herb is the soul of Greek cooking—earthy and fragrant.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing so it clings to chicken and veggies.
Kosher salt & fresh ground black pepper: Seasoning is everything—these balance out the flavors perfectly.
Chicken breast cutlets: Thin and quick to grill, they soak up the marinade beautifully and stay juicy.
English cucumber: Crisp and refreshing, it adds a cool crunch without watering down the salad.
Vine-ripened tomatoes: Juicy and sweet, they bring color and an amazing burst of flavor.
Green bell pepper: Adds a slight sweetness and a satisfying snap.
Red onion: Thinly sliced for just a bit of bite and sharpness against all the creamy feta.
Crumbled feta cheese: Salty and tangy, it’s the classic Greek finishing touch.
Chopped parsley (optional): Fresh herbs brighten and add a herbaceous note, making the salad taste fresher.
Grilled pita bread (optional): Great for scooping or serving on the side to complete the meal.

📝

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

This Quick Greek Grilled Chicken Salad Recipe is a great canvas for your favorite tweaks and add-ins—trust me, I’ve played around with it plenty and love hearing how you make it yours!

Variation: I sometimes swap out the chicken breast cutlets for thighs when I want juicier meat—that extra fat keeps the chicken super tender on the grill.
Try adding Kalamata olives: They bring a salty briny bite that’s perfect if you enjoy that classic Greek flavor punch.
Make it vegan: Skip the chicken and feta, then toss in some grilled tofu or chickpeas for protein, and use a vegan feta alternative.
Seasonal swaps: In winter, I love swapping fresh tomatoes for sun-dried ones or roasted red peppers—still vibrant but with cozy warmth.

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

Step 1: Whisk Up That Zesty Dressing

Start by shaking together the olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper in a jar. I find using a jar with a tight lid makes this quick and mess-free—but you can whisk it in a bowl too. This vinaigrette pulls double duty—marinating your chicken and dressing the salad later.

Step 2: Marinate the Chicken

Drop the chicken cutlets in a large bowl and pour in half of the dressing. Toss with tongs until every piece is nicely coated, then let it sit for about 5 minutes—this short marinating time is just enough to amp up the flavor without slowing you down.

Step 3: Fire Up the Grill

Preheat your grill to medium-high and lightly oil the grates—nothing worse than chicken sticking in the final stretch! Grill the chicken until golden with nice grill marks and cooked through (about 4-5 minutes per side). Use a meat thermometer if you have one—165°F is the magic number. Let the chicken rest 5 minutes after grilling to lock in those juices.

Step 4: Chop and Toss Everything Together

While your chicken rests, chop cucumbers, tomatoes, and green bell pepper into chunky pieces. Thinly slice the red onion so it’s not overpowering but still adds that perfect tang. Cut the grilled chicken into bite-sized chunks, then toss everything in a big bowl with the remaining dressing, crumbled feta, and parsley if you’re using it.

Step 5: Serve and Enjoy (With Pita, if You Like!)

I always serve mine with grilled pita bread on the side for scooping or making little wraps. It turns this salad into a complete, satisfying meal that feels like a mini Greek feast—which is exactly why I keep making it all summer long.

Top Tip

Having tested this Quick Greek Grilled Chicken Salad Recipe many times, I learned that getting the balance just right between marinade and fresh veggies makes all the difference. Here are a few tips to help you nail it every time:

Marinate Briefly but Wisely: Just 5 minutes is enough for chicken cutlets to soak up flavor without turning mushy.
Grate Garlic Fine: Mince your garlic super fine so it blends smoothly into the dressing without large chunks overwhelming bites.
Rest Your Chicken: Don’t skip resting after grilling—it keeps the meat juicy and tender instead of drying out.
Use Ripe Tomatoes: The fresher and sweeter your tomatoes, the brighter and more refreshing the salad will taste.

How to Serve Quick Greek Grilled Chicken Salad Recipe

Greek grilled chicken salad - Serving Suggestion

Garnishes

I love sprinkling a little extra chopped parsley on top for freshness and a tiny drizzle of good-quality olive oil before serving. Sometimes I add a few Kalamata olives for a salty pop—they take this salad to another level.

Side Dishes

For sides, grilled pita bread is my go-to. You can also pair it with warm orzo tossed with lemon and herbs, or roasted veggies like zucchini and eggplant for a full Mediterranean spread.

Creative Ways to Present

For special occasions, I’ve served this salad in individual bowls lined with large romaine leaves to make pretty lettuce cups. It’s a fun way to present and makes it easy for guests to pick up. You could also pile the salad on grilled flatbread for a delicious open-faced dinner.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. I recommend keeping the grilled pita separate so it doesn’t get soggy overnight. The salad tends to soak up the dressing over time, so if you like it fresher, toss in some more lemon juice or olive oil before serving again.

Freezing

I don’t usually freeze this salad because the fresh veggies and feta don’t hold up well after freezing. If you want to freeze the chicken separately, that works fine—just thaw and then toss with fresh veggies and dressing when ready to serve.

Reheating

To reheat leftover chicken, I gently warm it in a skillet over medium heat or pop it briefly in the microwave—just enough to take the chill off without drying it out. Then I toss it with fresh veggies and some extra dressing for the freshest taste.

Frequently Asked Questions:

Can I make this Quick Greek Grilled Chicken Salad Recipe without a grill?

Absolutely! You can use a grill pan or even broil the chicken in your oven. Just make sure to watch it closely so it cooks evenly and gets a nice char without burning.

What’s the best way to keep the chicken juicy?

Marinate the chicken briefly but don’t overdo it, and be sure to let the chicken rest after grilling. Those two steps really help keep it tender and juicy.

Can I prepare this salad in advance?

You can prep the dressing and chop your veggies ahead of time, but it’s best to grill chicken and toss everything together right before serving to keep everything fresh and vibrant.

What if I don’t have Dijon mustard?

You can substitute with yellow mustard or even skip it; it just won’t emulsify the dressing quite as well, but the lemon and olive oil will still make a tasty dressing.

Final Thoughts

This Quick Greek Grilled Chicken Salad Recipe holds a special spot on my table because it’s a perfect mix of fresh, hearty, and ridiculously easy. I love how it feels light yet filling—making it my go-to for summer dinners or whenever I want a burst of sunshine in my meal. I’m excited for you to try it out and see how it might become your new favorite, too!