Greek Chicken Salad with Feta and Herbs

A summer classic, this Greek chicken salad features layers of cucumbers, tomato, feta, and fresh oregano topped with moist, skin-on chicken breasts.

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I love the moment in summer when the garden is producing cucumbers and tomatoes by the armload. Making dinner is as simple as rinsing and chopping my haul.

A Greek Chicken Salad for Peak Summer

Greek salad is an obvious choice for a nearly effortless, straight-from-the-garden summer meal. To the homegrown cukes and tomatoes, add handfuls of mild Kalamata olives, lemon-pickled red onions, and briny feta crumbles. All this is topped with golden sauteed chicken breast.

Each ingredient should be dressed and salted individually. Ingredients can be served all together on a big platter. Or, if you share a dining table with picky eaters, serve the ingredients separately, and let folks mix and match their salads on the spot. 

Perfect Quick Chicken

Chicken breast has a tendency to dry out on the stove or in the oven. Though it can be harder to find, skin-on boneless chicken breast retains more moisture and preserves the flavor of the chicken.

To make the chicken, salt the chicken generously and give it 30 minutes to come to room temp. Saute the breasts in a hot skillet until golden and cooked through. A rest before slicing along with a sprinkle of salt and a drizzle of dressing ensure the chicken is super flavorful. 

Make It Vegetarian

If you’d like a vegetarian version of the salad, swap the crumbled feta for big slabs of feta. Top it with several spoonfuls of vinaigrette and black pepper.

Make Ahead

This salad can be prepped ahead of time, but for best results, keep the elements in separate containers and assemble just before serving.

Leftovers can be stored in a container together, just be sure to store the chicken separately or it’ll get soggy. 

Print Recipe

Greek Chicken Salad with Feta and Herbs

Prep Time

20 mins

Cook Time

10 mins

 

A classic summer salad with layers of cucumbers, tomato, feta, and fresh oregano topped with moist, skin-on chicken breasts. If you can find skin-on boneless chicken breasts, it’s worth it. The skin helps to preserve flavor and retain the juices. If you can’t find it, skinless will be just fine. Use the kind of feta that is packaged with its brine – the pre-crumbled kind is too dry.

Recipe Type: Salad

Keyword: greek chicken salad

Makes: 4 servings

Author: Elizabeth Stark

Ingredients

Chicken

• 3 - 4 boneless, skin-on chicken breasts (or sub skinless breasts)
• Salt
• Black pepper
• Neutral vegetable oil, for frying

Vinaigrette

• 2 tablespoons minced shallot
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon
• 1/2 cup extra virgin olive oil

Salad

• 2 medium cucumbers, cut into 1/4-inch thick half moons
• 1/2 a red onion, sliced and cut into slivers
• 2 tablespoons lemon juice
• Salt
• 2 cups chopped tomatoes or halved cherry tomatoes
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta
• 2 tablespoons fresh oregano, minced

Instructions

1. A half hour ahead of time, set the chicken on the counter, pat dry, and sprinkle salt and pepper on both sides. Leave the chicken on the counter to come to room temp.
2. In a small mixing bowl, combine the shallot, lemon juice, and salt, and set aside for 10 minutes. Whisk in the red wine vinegar and Dijon. Whisking vigorously, slowly add the olive oil, making sure dressing is emulsified as you go.
3. Place the cucumbers and red onions in separate small bowls. Add a tablespoon of lemon juice to each and sprinkle with salt. Set aside while you prep the other salad ingredients.
4. Select a large skillet with a lid that fits it. Set the skillet, uncovered, over medium/medium-high heat and let it get nice and hot. Add a drizzle of vegetable oil, and then the chicken breasts, skin side down. Sear until skin is golden, 4 - 5 minutes. Flip the breasts, cover, and edge the heat down to medium. Cook 4 - 8 minutes longer, or until the chicken is golden and the internal temperature hits 165 degrees F.
5. Set chicken on a cutting board and rest 5 minutes. Use a sharp knife to slice chicken on the bias into 1/2-inch thick slices. Sprinkle with salt and drizzle several spoonfuls of the dressing over the chicken.
6. Set out a large platter, and arrange the tomatoes in one section. Sprinkle with salt and drizzle with vinaigrette. Use a slotted spoon to remove the cukes from the lemon juice, arrange in another part of the platter, drizzle with vinaigrette. Do the same for the red onions. Add the feta in a section and drizzle with vinaigrette. Tuck the olive into another section. If desired, lightly toss the ingredients together so they mingle just a bit.
7. Add the sliced chicken breast on top. Drizzle with more vinaigrette, top with freshly cracked black pepper, and scatter the oregano all over. Serve immediately. For a more substantial meal, serve with lightly dressed orzo or couscous on the side.
8. To save the leftovers, separate the chicken from the rest of the salad and keep in the fridge. Salad is best after one day.