Greek Salad with Chicken

Greek Salad with Chicken

Chicken infused with lemon and oregano atop a Greek salad with cucumbers, tomatoes, and feta cheese
Course Salads & Dressings
Cuisine Greek
Keyword chicken salad, Greek salad with chicken
Prep Time 10 minutes
Cook Time 5 minutes
Marinate 3 hours
Total Time 15 minutes
Servings 2 servings
Calories 398 kcal
Author Inspired by Dave Lieberman


For the chicken:

  • Juice from half a lemon
  • 1 tablespoon + 1 teaspoon olive oil divided
  • ½ teaspoon dried oregano
  • salt and freshly ground pepper
  • 8 ounces boneless chicken breasts

For the salad:

  • ½ cucumber preferably English or hothouse
  • ½ head romaine lettuce torn
  • 1 large tomato cut into ½-inch chunks
  • ¼ red onion thinly sliced
  • 2 servings Greek Vinaigrette
  • 2 tablespoons reduced-fat feta cheese


Marinate the chicken:

  1. Whisk together the lemon juice, 1 tablespoon olive oil, oregano, and salt and pepper in a small bowl.
  2. Combine lemon juice mixture with chicken in zip-top style plastic freezer bag.
  3. Place in refrigerator for at least an hour, preferably 3 to 4 hours.

Cook the chicken:

  1. Preheat oven to 350°F.

  2. Drain off any excess marinade from chicken and discard. Heat an ovenproof skillet or grill pan over medium-high heat. Add remaining 1 teaspoon olive oil.
  3. Add chicken to skillet and brown on both sides. Place chicken in oven and cook for about 10 minutes or until cooked through.
  4. Let cool slightly, then slice.

Assemble the salad:

  1. Partially peel the cucumber in alternating strips. Slice cucumber in half lengthwise, then cut into ½-inch half-moon shapes.
  2. Place lettuce, cucumber, tomato, and onion into a large bowl. Toss with Greek Vinaigrette.
  3. Divide lettuce mixture between two serving plates and top with feta cheese and chicken.

Recipe Notes

After marinating the chicken, you could also cook it on the grill.