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Greek Chicken Salad Fresh, Juicy and Flavorful

Greek Chicken Salad combines yogurt-marinated chicken with crisp vegetables.Feta, Kalamata olives, cucumber, and Greek dressing add Mediterranean flavor.It is an easy, fresh main-course salad for lunch or dinner.
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Prep Time 20 minutes
Course Salad, Main Course
Cuisine Greek-Inspired Mediterranean

Ingredients
  

For the Chicken

  • 1 cup Greek yogurt
  • Juice of 1 large lemon
  • 2 tablespoons extra virgin olive oil plus more for cooking
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves minced
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch of cayenne pepper optional
  • 1 1/2 pounds chicken tenders

For the Salad

  • Homemade Greek dressing as needed
  • 8 ounces romaine lettuce chopped
  • 10 ounces cherry or grape tomatoes
  • 1 bell pepper any color, cored and chopped
  • 1 English cucumber sliced or diced
  • 2 shallots thinly sliced
  • Pitted Kalamata olives to taste
  • Greek feta cheese preferably from a block, to taste

Instructions
 

  • In a large bowl, combine the Greek yogurt, lemon juice, 2 tablespoons extra virgin olive oil, red wine vinegar, garlic, oregano, paprika, cumin, coriander, optional cayenne, salt, and black pepper.
  • Add the chicken tenders and toss until every piece is thoroughly coated with the yogurt marinade. Cover and refrigerate for at least 30 minutes. For deeper flavor, you can marinate the chicken overnight.
  • Prepare your favorite homemade Greek dressing and set it aside while you assemble the vegetables.
  • Place the chopped romaine, tomatoes, bell pepper, cucumber, shallots, and Kalamata olives in a large salad bowl. Add about 4 tablespoons of Greek dressing and toss gently until everything is evenly coated.
  • Taste the salad and add additional dressing or salt as needed. Crumble or cube feta over the salad according to your preference. Reserve about 3 tablespoons of dressing for finishing the dish.
  • Heat about 1 tablespoon of extra virgin olive oil in a nonstick skillet over medium-high heat. Allow the excess marinade to drip from the chicken before placing the tenders in the hot skillet.
  • Cook the chicken without moving it for about 5 minutes, or until nicely browned. Flip and continue cooking for approximately another 5 minutes. The thickest part of the chicken should reach an internal temperature of 165°F (74°C).
  • Divide the salad between serving bowls and arrange the warm chicken on top. Drizzle the reserved dressing over the chicken and serve your Greek Chicken Salad immediately.

Notes

Chicken tenders are convenient because they cook quickly, but sliced boneless, skinless chicken breast also works well.
For additional crunch, try adding sliced radishes or extra bell pepper. Fresh parsley or mint can also add another layer of Mediterranean flavor.
Serve this Mediterranean chicken salad on its own for a lighter meal or pair it with warm pita bread, hummus, roasted potatoes, or rice for a more substantial dinner.