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Greek Salad with Chicken

This quick and easy Greek Salad with Chicken and a homemade Greek dressing is fresh, crisp, delicious and filling enough to be enjoyed as a meal all by itself!
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Servings: 2 big salads (and about 10 tablespoons of dressing)
Calories: 722kcal
Author: Michelle / Now Cook This!


For the Salad Dressing:

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, finely minced
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried mint flakes
  • 2 tablespoons plain Greek yogurt, I use whole milk yogurt
  • salt, to taste
  • black pepper, to taste

For the Chicken:

  • 2 tablespoons olive oil
  • 1 (8-ounce) boneless skinless chicken breast, halved lengthwise to make 2 thinner cutlets
  • ¼ teaspoon garlic powder, or to taste
  • ¼ teaspoon paprika, or to taste
  • salt, to taste
  • black pepper, to taste

For the Salad:

  • 6 cups chopped romaine lettuce
  • 1 English cucumber, partially peeled in long strips and sliced about ¼ inch thick (about 1½ cups)
  • 1 large tomato, cut into 1-inch chunks (about 2 cups total)
  • ½ cup thinly sliced onions, I use a sweet onion, but any kind will do
  • ¼ cup halved pitted kalamata olives
  • 2 ounces crumbled feta cheese
  • salt, to taste
  • black pepper, to taste


Make the Salad Dressing:

  • Place all of the salad dressing ingredients in a jar with a tight-fitting lid and shake until well-combined; set aside.
    If you don't have a jar, just whisk all of the ingredients together in a bowl.

Cook the Chicken:

  • Season both sides of the 2 pieces of chicken with the garlic powder, paprika, salt, and pepper.
  • Heat the 2 tablespoons of olive oil in a large skillet over medium heat (I use a 10-inch skillet). Add the chicken and sauté just until it is cooked through (internal temperature of 165°F), about 3 minutes per side.
  • Remove the chicken to a plate and let rest for 5 to 10 minutes, then chop it into large bite-sized pieces.
    To save time, while the chicken is resting, start assembling the salads.

Assemble the Salad:

  • Divide the lettuce among 2 dinner plates. Top each with half of the cucumbers, tomatoes, onions, olives, feta cheese; season with salt and pepper, then add half of the chicken to each plate.
  • Give the dressing another quick shake and pour half over each salad (or your desired amount); serve immediately.

Recipe Notes

  • Even though the dressing has yogurt in it, it isn't thick and creamy. The yogurt helps the dressing emulsify and keeps it together longer instead of it separating too quickly.
  • If you'd rather smaller salads, you could make 3 or 4 instead of 2.
  • This salad is best when it's served freshly made.
    • That being said, you could assemble the salads without the dressing and keep them in the refrigerator, covered, for up to 1 to 2 days (just know that the longer they sit, the more the veggies will lose their firmness and freshness). Dress the salads right before serving.
  • Store the dressing in the refrigerator for up to 5 days.
    • The oil may solidify some in the cold, so be sure to take it out in plenty of time to come back up to room temperature when you're ready to use it. You'll probably also need to give it another shake to bring it all together again.
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