Greek Chicken Salad Recipe (Perfect for Meal Prep)

This Greek chicken salad is built around a yogurt marinade that does more work than you’d expect. The chicken comes off the pan super juicy, the feta is salty & creamy, and the lemon dressing ties everything together without being overpowering. My Greek salad with chicken is substantial enough for dinner & honestly one of the recipes I find myself recommending to people the most. These ​​Greek Chicken Bowls are worth a look for a similar vibe.

Why You’ll Love This Recipe

These are only some of the reasons you’ll love this chicken salad recipe with yogurt:

• Juicy chicken: The yogurt marinade keeps the chicken thighs tender and helps the oregano and lemon actually get into the meat rather than just sitting on the surface. The difference it makes is pretty noticeable. For another salad with chicken, try this Chicken Fajita Salad Bowl!
• Bright Mediterranean flavours: We’re using feta, olives, tomatoes and a lemony dressing in this Greek chicken salad, which is such a perfect flavour combination.
• Filling: This chicken greek salad recipe eats like a proper dinner rather than a side salad. If you’re into protein-packed meals like my High Protein Chicken Meal Prep, this fits right in.

Looking for more salad ideas? Check out Jennifer Aniston Salad (Easy 10-Minute Recipe), Grinder Salad (Italian Sub Salad), and Simple Tricolore Salad.

Ingredients for Greek Chicken Salad

• Chicken thighs: Thighs are the right call for this grilled chicken greek salad. They stay juicy on the grill and take on the yogurt marinade really well, similar to the flavour approach in my Greek Yogurt Chicken Marinade with Lemon and Shallot. Breast works too but you have to watch it more carefully.
• Feta: Salty, creamy and it balances the fresh veg and lemon dressing really well. I always buy a block and either cut it or crumble it myself because the flavour is so much better than the pre-made stuff. 
• Kalamata olives: The briny depth that makes a Greek chicken salad taste like an actual Greek salad! Black olives work if that’s what you have, but Kalamatas are worth tracking down.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Use chicken breast: Totally fine if you prefer leaner meat when making salad recipes with chicken – just watch the cooking time so it doesn’t dry out. If that’s what you have, maybe you could make my Tender Thin Sliced Chicken Breast in Oveninstead? 
• Add lettuce: Traditional Greek salad skips the lettuce but chopped romaine makes it even more substantial. I do this when I want something closer to a big lunch salad like my Dorito Taco Salad Recipe.
• Make it dairy-free: Leave out the feta and yogurt and use extra olive oil and lemon in the dressing instead. The olives and herbs carry a lot of flavour in the Greek chicken salad so it still works.

How to Make Greek Chicken Salad

1. Coat the raw chicken thighs in a marinade made from yogurt, oregano, lemon juice, salt, and pepper (Image 1).
2. In a large mixing bowl, squeeze fresh lemon juice into extra virgin olive oil along with oregano and sea salt to create your dressing (Image 2).

3. Once your chicken is cooked and chopped, add it to the bowl along with the diced cucumbers, peppers, plum tomatoes, feta, and olives, tossing everything until well coated (Image 3).

4. Portion the finished salad evenly into glass containers so you have fresh, ready-to-grab meals for the week (Image 4).

For more chicken recipes, try TENDER Cast Iron Chicken Breast, Easy Sweet Chilli Chicken {Chinese Fakeaway!}, or Crispy Chilli Chicken (Healthy Fakeaway Chinese).

Serving Suggestions

This Greek chicken salad is substantial enough to eat as it is, but if you’re building out a spread, tear up some easy 2-ingredient flatbread to scoop up all that lemony dressing at the bottom of the bowl. It’s so good and costs almost nothing to make. If you want something on the side with a bit more bite, the crispiest halloumi fries work here – salty, crispy & very Mediterranean.

For a bigger dinner situation, this salad sits really well alongside baked orzo with halloumi and roasted Mediterranean vegetables or just a tray of roasted Mediterranean vegetables thrown in the oven while the chicken marinates. Want something simple & green? Garlic and lemon roasted tenderstem broccoli takes about 15 minutes and goes with pretty much everything on this flavour profile.

Leftover Storage and Reheat Instructions

Here’s how to properly store your Greek chicken salad:

Refrigerator: Store the salad and chicken in an airtight container for up to 3 days. Keep the yogurt topping separate so it stays fresh.

Freezer: Not one for the freezer. The veg loses its texture once thawed and it’s just not the same salad.

Reheat: Warm the chicken gently in a frying pan or microwave, then add it back to the salad cold.

Greek Chicken Salad FAQs

If you have leftover yogurt, try it in Easy Tzatziki (Greek Yogurt Cucumber Dip), or desserts like Frozen Yogurt Bark with Berries and Tiramisu Overnight Oats.