Go Back
–+ servings
A wooden bowl filled with Greek Chicken salad—cucumbers, tomatoes, red onion, bell peppers, olives, feta cheese, and grilled chicken—rests on a blue-and-white tiled surface.
Print Recipe
5 from 7 votes

Greek Chicken Salad

Meal prep this Greek chicken salad for a quick Mediterranean lunch - with flavourful chicken, feta, olives & a bright dressing.
Prep Time5 minutes
Cook Time15 minutes
Total Time35 minutes
Course: mains, Salad
Cuisine: Greek
Servings: 5
Author: Mimi Harrison

Ingredients

  • 600 g Chicken thighs
  • 200 g feta
  • Juice of one lemon
  • 400 g plum tomatoes
  • 2 cucumbers, hollowed & thinly sliced
  • 5 mixed peppers, sliced into chunks
  • 30 g Kalamata olives
  • 3 tbsp yoghurt
  • 1 tbsp + 2 tsp oregano
  • 4 tbsp extra virgin olive oil
  • 450 g 0% fat yogurt to serve
Metric - US Standard

Instructions

  • Marinate the chicken: combine 3 tbsp yogurt, 1 tbsp oregano, the juice of half a lemon, and a pinch of salt and pepper. Add the thighs and ensure they are coated in the marinade. If possible, cover with cling film and pop in the fridge for 2 hours.
  • When it’s time to cook, heat a griddle pan over a high heat and add a spray of oil. Place the marinated chicken into the pan and cook each side for 5 minutes over a medium/high heat or until the internal temp reaches 165°F (74°C). Allow it to cool, then slice into chunks.
  • Combine extra virgin olive oil, juice of half a lemon, 2 tsp oregano and 1 tsp sea salt. Stir to combine. Pour all of the salad elements into the bowl, along with the cooled grilled chicken thighs.
  • Serve with a big swoosh of yogurt and enjoy!

Notes

  • Marinating the chicken isn’t a must, but it adds flavour and tenderizes the thighs if you can. Marinate for up to 24 hours. 
  • Hollowing out the cucumber prevents the salad from going soggy 
  • The yogurt will burn too much if the heat of the pan is too high. You want a good char but you don’t want the chicken to go black.