Greek Chicken Power Salad – A Fresh, Filling, and Flavor-Packed Meal

This Greek Chicken Power Salad is the kind of meal that checks every box: bold flavor, bright colors, and enough protein to keep you full for hours. It brings together juicy marinated chicken, crisp veggies, briny olives, and creamy feta, all tied together with a zesty lemon-oregano dressing. It’s quick enough for a weeknight and polished enough for a casual lunch with friends.

If you’ve been looking for a salad that eats like a meal, this one earns a spot on repeat.

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Greek Chicken Power Salad - A Fresh, Filling, and Flavor-Packed Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 1 to 1.25 lb boneless, skinless chicken breasts (or thighs)
• For the marinade/dressing: 1/4 cup extra-virgin olive oil
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 2 cloves garlic, finely minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or maple syrup
• 1/2 to 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Greens: 5 to 6 cups chopped romaine, baby spinach, or a mix
• Veggies: 1 English cucumber, halved lengthwise and sliced
• 1 to 1.5 cups cherry tomatoes, halved
• 1/3 red onion, thinly sliced
• 1 red bell pepper, chopped (optional)
• Power add-ins: 1 cup cooked quinoa or 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup Kalamata olives, pitted and halved
• 1/3 to 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley or dill, chopped
• Optional extras: Avocado slices, pepperoncini, toasted pine nuts, or a sprinkle of sumac

Method

 

1. Make the marinade/dressing. In a jar or bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, Dijon, honey, salt, and pepper. Taste and adjust salt or lemon to your liking.
2. Marinate the chicken. Place the chicken in a zip-top bag or shallow dish. Pour about half the dressing over it, turning to coat. Marinate for at least 20 minutes (up to 8 hours in the fridge). Reserve the remaining dressing for the salad.
3. Cook the chicken. Heat a grill pan or skillet over medium-high. Lightly oil the surface. Cook chicken 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
4. Prep the base. While the chicken cooks, arrange your greens in a large bowl or platter. Scatter cucumber, tomatoes, red onion, and bell pepper over the top.
5. Add the power players. Spoon on the quinoa or chickpeas, olives, and feta. Sprinkle with chopped herbs. If using avocado or nuts, add them now.
6. Dress and toss. Drizzle the reserved dressing over the salad. Toss gently to coat the greens without crushing the vegetables. Add more salt, pepper, or lemon if needed.
7. Top with chicken and serve. Lay warm slices of chicken over the salad. Finish with a final squeeze of lemon and a pinch of oregano or sumac for brightness.

Why This Recipe Works

This salad leans on simple Greek pantry staples that naturally complement each other. The lemon-oregano marinade pulls double duty: it seasons the chicken and becomes the base of the dressing, which keeps the flavors consistent and punchy. Fresh cucumbers, cherry tomatoes, and red onion add crunch and brightness, while olives and feta bring savory depth.

Adding quinoa or chickpeas turns it into a true “power” bowl with lasting energy. The result is balanced, satisfying, and easy to prep ahead.

What You’ll Need

• Chicken: 1 to 1.25 lb boneless, skinless chicken breasts (or thighs)
• For the marinade/dressing:
  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 1/2 to 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
• Greens: 5 to 6 cups chopped romaine, baby spinach, or a mix
• Veggies:
  • 1 English cucumber, halved lengthwise and sliced
  • 1 to 1.5 cups cherry tomatoes, halved
  • 1/3 red onion, thinly sliced
  • 1 red bell pepper, chopped (optional)
• Power add-ins:
  • 1 cup cooked quinoa or 1 can (15 oz) chickpeas, drained and rinsed
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 to 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley or dill, chopped
• Optional extras: Avocado slices, pepperoncini, toasted pine nuts, or a sprinkle of sumac

Step-by-Step Instructions

1. Make the marinade/dressing. In a jar or bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, Dijon, honey, salt, and pepper. Taste and adjust salt or lemon to your liking.
2. Marinate the chicken. Place the chicken in a zip-top bag or shallow dish.

   Pour about half the dressing over it, turning to coat. Marinate for at least 20 minutes (up to 8 hours in the fridge). Reserve the remaining dressing for the salad.

3. Cook the chicken. Heat a grill pan or skillet over medium-high.

   Lightly oil the surface. Cook chicken 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.

4. Prep the base. While the chicken cooks, arrange your greens in a large bowl or platter.

   Scatter cucumber, tomatoes, red onion, and bell pepper over the top.

5. Add the power players. Spoon on the quinoa or chickpeas, olives, and feta. Sprinkle with chopped herbs. If using avocado or nuts, add them now.
6. Dress and toss. Drizzle the reserved dressing over the salad.

   Toss gently to coat the greens without crushing the vegetables. Add more salt, pepper, or lemon if needed.

7. Top with chicken and serve. Lay warm slices of chicken over the salad. Finish with a final squeeze of lemon and a pinch of oregano or sumac for brightness.

How to Store

• Meal prep: Store components separately for best texture: chicken, dressing, chopped veggies, and greens in their own containers.

  Combine just before eating.

• Refrigeration: Cooked chicken keeps for 3–4 days in a sealed container. Dressing keeps for 5–7 days.
• Assembled salad: If already dressed, eat within 24 hours for peak freshness. Undressed salads can last up to 2 days (hold the tomatoes and onions separately if you can).
• Freezing: Not recommended for the salad components, but you can freeze the cooked chicken for up to 2 months.

Health Benefits

• High-quality protein: Chicken provides amino acids that support muscle maintenance and satiety.
• Heart-healthy fats: Extra-virgin olive oil supplies monounsaturated fats and polyphenols.
• Fiber and micronutrients: Vegetables, quinoa, and chickpeas add fiber along with vitamins A, C, K, folate, and minerals like potassium and magnesium.
• Lower glycemic load: The mix of protein, fat, and fiber helps steady energy and curb blood sugar spikes.
• Antioxidants: Tomatoes, herbs, and olives bring protective plant compounds that support overall wellness.

Common Mistakes to Avoid

• Underseasoning the chicken: The salad relies on bold chicken.

  Taste your marinade and don’t skimp on salt, lemon, and oregano.

• Skipping the rest time: Let cooked chicken rest before slicing. This keeps it juicy and tender.
• Overdressing: Add dressing gradually. You can always add more, but a soggy salad is tough to fix.
• Cutting everything too small: Aim for bite-sized, not tiny.

  Larger pieces keep their texture and visual appeal.

• Using watery tomatoes or cucumbers: If they’re very juicy, lightly salt and pat dry before adding to the bowl.

Recipe Variations

• Grain swap: Use farro, bulgur, or couscous instead of quinoa. For lower carbs, skip grains and double the veggies.
• Protein twist: Try grilled shrimp, salmon, or tofu marinated in the same dressing. Rotisserie chicken works in a pinch.
• Dairy-free: Omit feta and add avocado or a dollop of hummus for creaminess.
• Extra-crunchy: Add toasted chickpeas, roasted pepitas, or pita chips just before serving.
• Herb-forward: Swap parsley for dill, mint, or a mix.

  Fresh herbs make the salad pop.

• Spice lovers: Add a pinch of crushed red pepper to the dressing or finish with Aleppo pepper.
• Meal-in-a-jar: Layer dressing, chickpeas/quinoa, dense veggies, olives, onion, chicken, then greens on top. Shake when ready to eat.

FAQ

Can I use store-bought dressing?

Yes, but aim for a tangy Greek or lemon-oregano vinaigrette without too much added sugar. Still season the chicken well so the salad keeps its bold flavor.

How do I make this vegetarian?

Swap the chicken for crispy roasted chickpeas or marinated tofu.

Keep the same dressing and toppings for a similar flavor profile and plenty of protein.

What’s the best way to cook the chicken if I don’t have a grill pan?

A cast-iron skillet or regular nonstick pan works great. You can also bake at 425°F (220°C) for 16–20 minutes, depending on thickness, until it reaches 165°F.

Can I make it ahead for lunches?

Absolutely. Prep and portion the chicken, quinoa or chickpeas, chopped veggies, and dressing separately.

Combine and dress right before eating to keep the greens crisp.

What if I don’t like olives?

Skip them and add capers or extra feta for a salty note. Roasted red peppers also bring nice sweetness and depth.

How do I keep red onion from being too sharp?

Soak sliced onion in cold water for 10 minutes, then drain and pat dry. It mellows the bite without losing the crunch.

Is there a good gluten-free option?

Use quinoa or chickpeas and confirm your Dijon is gluten-free.

Most other ingredients are naturally gluten-free.

Can I use dried herbs instead of fresh?

Yes. Dried oregano and thyme are classic here. If you have fresh parsley or dill for finishing, it adds a nice lift, but it’s optional.

In Conclusion

This Greek Chicken Power Salad is fresh, hearty, and easy to adapt to your routine.

With a bright lemon-oregano dressing and a satisfying mix of protein, fiber, and crunch, it’s a go-to for smart meal prep or a fast, feel-good dinner. Keep the components on hand, and you’ll have a flavorful meal ready whenever you need it. Simple ingredients, big payoff—exactly what weeknight cooking should be.