Greek Salad with Chicken

This Greek Salad with Chicken is super easy to make. I made a simple marinade for the chicken as well as a homemade Greek salad dressing that is oh so savory!



For the marinade:

  • 1/4 cup EVOO
  • 1 Tbs Balsamic Vinegar
  • 1 Clove Minced Garlic
  • 2 tsp Dried Oregano
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dijon
  • 1 lb Chicken Tenderloins or Cutlets

For the Greek Dressing:

  • 1/2 cup EVOO
  • 2 Tbs Balsamic Vinegar
  • 1 Tbs Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper
  • 1 Clove Minced Garlic
  • 1/2 tsp Dijon

For the Salad:

  • 8 oz Romaine Lettuce chopped
  • 10 oz Cherry or Grape Tomatoes
  • 1 English Cucumber sliced
  • 1/4 of a Red Onion sliced thin
  • 1/2 cup Pitted Kalamata Olives
  • 1/4 cup Feta Cheese crumbles





  1. Place Chicken in a large ziplock bag.
  2. Whisk together the ingredients for the marinade, pour over Chicken, seal the bag and place in the fridge to marinate 30 minutes or up to 4 hours
  3. Whisk together the ingredients for the salad dressing and refrigerate until ready to use
  4. Heat a large skillet over med/high heat
  5. Add Chicken and cook 4-5 minutes each side or until internal temp is 165F
  6. Remove chicken and let it rest 5 minutes before chopping it up
  7. Mix together ingredients for the salad and pour your desired amount of the Greek dressing over it and mix well
  8. Add the chopped Chicken to the salad and serve
  9. Enjoy!


The Greek Salad Dressing will keep for about 2 weeks in the fridge in an air tight container.

Keywords: Greek Salad with Chicken, Greek Salad, salad, gluten free, Mediterranean diet

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