Easy Greek Salad with Chicken

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Easy Greek Salad with Chicken is the most delectable, cheery, and fantastic entree salad. On top of fresh romaine lettuce are soft marinated chicken thighs, feta cheese, cucumbers, tomatoes, onions, avocado, and other ingredients. A simple and light lemon vinaigrette is drizzled on top. There is no better place to be than this!

Easy Greek Salad with Chicken

Why I Love This Recipe

I used to work right next to the fantastic Greek restaurant Mykonos many years ago. And regardless of whether my shift finished at 11 a.m. or 11 p.m., I would stop by for my favorite dish there: Greek Salad with Chicken.

It was such a terrific salad, loaded with tender chicken pieces, crunchy vegetables, and feta cheese, and it came with a side of hummus and a delightful lemon vinaigrette. I can assure you that it was utterly wonderful and the furthest thing from a monotonous salad. That salad was powerful!

Therefore, when I made it at home and took my first taste, it felt like I had been transported back to New York, where I had been sitting in my favorite restaurant and enjoying my favorite dish.

I did my best to recreate their Greek salad down to the juicy marinated chicken thighs, crisp cucumbers and red onions, feta, avocado, olives, hummus, and other delicious ingredients.

And I must say that I did a fairly good job (pats self on the back). This salad is shockingly simple to make and oh so tasty. It works well for a straightforward evening dinner, your weekly meal preparation, or while hosting guests.

Easy Greek Salad with Chicken Ingredients 

Marinated Greek Chicken

Easy Greek Salad with Chicken

  • 2 lb. chicken thighs boneless & skinless
  • 3 Tablespoons olive oil
  • 1.5 Tablespoons lemon juice
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Greek Salad

Easy Greek Salad with Chicken

  • 1 large head romaine lettuce, or about 6 cups mixed greens or spinach
  • 1/2 cup feta cheese diced
  • 1/4 small red onion
  • 1/2 cup olives
  • 1 cucumber
  • 1 cup cherry tomatoes
  • 1 avocado
  • 1/2 cup hummus
  • 1 teaspoon fresh parsley, optional, for garnish
  • 1 teaspoon fresh dill, optional, for garnish
  • 1 sliced lemon, optional, for garnish

Lemon Salad Dressing

Easy Greek Salad with Chicken

  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 1/8 teaspoon dried dill
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

Marinate the Chicken

Easy Greek Salad with Chicken
  1. Chicken thighs should be diced into 1 inch chunks. To dry the chicken, pat it with few paper towels or napkins. Place the chicken in a large bowl.
  2. To equally coat all of the chicken pieces, combine it with the oil, lemon juice, garlic powder, dill, oregano, salt, and pepper. Cover and leave in the fridge for up to 18 hours to marinate, but at least 30 minutes.
Easy Greek Salad with Chicken

Prepare the Salad Ingredients

Easy Greek Salad with Chicken
  1. Wash and chop the lettuce while also dicing the feta cheese, tomatoes, cucumbers, and cucumbers. Slice the red onion. Wait until right before serving to dice the avocado to avoid browning.
  2. Mix all the salad dressing ingredients in a basin or container. Use salt and pepper to taste to season.
  3. Cook the Chicken
  4. Heat the oil to medium-high heat in a big skillet.
  5. Cook the marinated chicken in batches, stirring periodically, until it is just beginning to lighten in color and is thoroughly done. To check the internal temperature, use a meat thermometer. Transfer the cooked chicken to a sizable bowl or plate.

Assemble & Serve

  1. Place the lettuce on a sizable serving tray and top with all of the salad's ingredients, including the chicken, cucumber, tomato, onion, feta, olives, avocado, and hummus.
  2. Optional: Lemon slices are the finishing touch. Sprinkle with fresh herbs.
  3. Sprinkle the salad with the dressing just before serving, and combine. Serve right away and delight in!

Notes

  • Salad dressing should be removed before storing it so that the lettuce will stay crisp. Eat leftovers within 3 to 4 days after transferring them to an airtight container, storing them in the refrigerator. 
  • Dressing Storage: Use the salad dressing within two weeks after storing it in the refrigerator in a sealed container.

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