Finished with a homemade tzatziki dressing, it’s a satisfying low-carb meal ready in a little over 30 minutes. My family really enjoys Greek-inspired meals. Because of its heavy use of fresh herbs and spices, every dish turns out super juicy and flavorful.
This easy and simple recipe is a traditional Greek salad combined with juicy chicken thighs soaked in a quick marinade. And with just 10 grams of net carbs per serving, it’s a low-carb, protein-packed, and satisfying meal, fit for lunch or dinner. And with three cooking methods for the chicken, you can pick whatever is most convenient for you. Let’s get started!
Ingredients - Notes and Substitutions
The ingredients for this chicken salad with Greek yogurt dressing have been broken down into three sections - chicken, dressing, and salad.
Marinade for Chicken
Olive Oil: Any good quality extra-virgin olive oil (EVOO) will add a subtle fruity flavor.Spices: Salt, pepper, paprika (sweet), red pepper flakes (reduce in half for mild heat), cumin, and cinnamon for adding sweet-smoky flavors. Garlic Powder: I’m using garlic powder here, but feel free to finely mince or grate 2 cloves of garlic.Dried Oregano: Adds a subtle floral flavor. Use more or less depending on your taste.Lemon Juice: For fresh acidity and a burst of brightness.Boneless Skinless Chicken Thighs: I prefer chicken thighs for the moist texture. If you prefer chicken breast, slice each breast in half lengthwise.
Salad
Romaine: Crunchy romaine is the best base for a Greek salad with chicken. Iceberg is another great option.English Cucumber: The skin on English and Persian cucumbers is thin and the seeds are small, so there is no need to peel or deseed.Cherry Tomatoes: Super sweet and always ripe cherry tomatoes have the best flavor all year round. Grape tomatoes would be your next best option.Red Onion: For sweet, savory bite. If you like, soak the red onion in cool water for 10 minutes to tame its raw, harsh bite.Pitted Kalamata Olives: Keep the olives whole or halve them, if you prefer.Feta Cheese: Go for a feta cheese block, and cube or crumble into bite-sized pieces.
Greek Salad Dressing
Persian Cucumber: Persian cucumbers are my first preference for their sweet, crunchy flavor. Alternatively, use English cucumbers.Plain Greek Yogurt: Use full fat for the best flavor.Lemon Juice, Garlic, Salt + Black Pepper, Extra Virgin Olive Oil: To season, balance and brighten the cucumber and herbs.Fresh Dill + Mint: I prefer to use a combination, but feel free to use just one. Water: The water is to thin out the yogurt. Start with 1 Tablespoon and work your way up from there.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Greek Chicken Salad
This easy Greek chicken salad can be prepared in three different ways. Here’s how:
Step 1: Marinate Chicken
In a small bowl, combine olive oil, salt, pepper, paprika, pepper flakes, cumin, cinnamon, garlic powder, oregano, and lemon juice. Add chicken to a bowl and pour the marinade over. Toss well to coat the chicken. Refrigerate while you work on other ingredients.
Step 2: Prepare Dressing
Grate the cucumber on a kitchen towel and gently squeeze out the excess water. In a mixing bowl, whisk together Greek yogurt, grated cucumber, lemon juice, garlic, salt, pepper, dill, mint, and olive oil. Add water, 1 tablespoon at a time, to thin to your desired consistency. Adjust seasoning and refrigerate until ready to use.
Step 3: Cook Chicken in One of Three Ways
Method 1: In a Skillet: Heat a skillet on medium-high heat. Add marinated chicken and cook for 5 minutes. Flip the chicken and cook for another 4-5 minutes, or until it reaches an internal temperature of 165 degrees F. Method 2: Air Fryer: Preheat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through. Method 3: Oven Broiler: Place chicken on an aluminum-lined baking tray. Broil for 8 minutes on the first side, flip and cook another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 4: Assemble the Salad
To assemble the salad, chop romaine lettuce into bite-size pieces and add it to a large salad bowl. Add chopped cucumber, tomatoes, sliced onion, olives, and feta cheese. Cut chicken into thin slices or bite-size pieces and add to salad. Pour the tzatziki dressing on top of the salad and toss to combine. Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn’t drip to the bottom of the bowl.
Serving Suggestions
This Greek salad with chicken can be served as a healthy lunch or dinner. Some of my favorite ways include: Light Lunch: Serve the salad as is, with plenty of tzatziki dressing for drizzling, or add a dollop of red pepper hummus. Dinner: Serve the salad with a few more Mediterranean sides such as quinoa tabbouleh, and warm, crusty bread, or pita.
How to Store
Leftover chicken Greek salad will keep for up to 1 day in an airtight container in the fridge if the salad has been tossed with the dressing. Meal Prep Storage: Cook the chicken, and prepare the dressing and salad ingredients. Store each one in its own Tupperware or glass container for up to 4 days. Assemble when ready to eat.
Recipe Tips & Notes
Chicken Marinade: Since the chicken marinade contains lemon juice, don’t marinate for too long. Simply marinate and refrigerate while you prepare the dressing and salad ingredients.Spice Level: The chicken is about a medium spice level. Adjust the red pepper flakes up or down based on how spicy you want the chicken.Add capers: Amp up the Mediterranean flavors by adding a tablespoon of brined capers to this salad.
More Greek & Mediterranean Dishes
You can find more such recipes in the Mediterranean Recipes collection:
More Salad Recipes
These are all part of the Healthy Salads recipe collection:
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