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    Greek Grilled Chicken with Salad

    May 15, 2024

    A mix of Greek yogurt, mayo, herbs, evoo and vinegar does double duty as a marinade for grilled chicken and a dressing for a crispy salad of romaine, cucumbers, tomatoes, olives, and red onion.

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    Greek Grilled chicken with salad topped with cucumbers, tomatoes cucumbers, sliced Kalamata olives and red onion
    Photography by Gayle McLeod

    My Big Fat Greek Salad With Grilled Chicken

    Food can be transportive, and gladly so with this Greek marinated grilled chicken, because we’d be happy to find ourselves along the Mediterranean coast munching this herbaceous bowl. Some nights are salad nights, and this crunchy mix of tender grilled chicken, romaine, cucumbers, cherry tomatoes, thin slices of red onion, and briny olives hits the mark. Pair it with simple grilled veggies or Grilled Flatbread With Burrata Cheese.

    4 raw chicken breasts, romaine, tomatoes, cucumber, red onion, kalamata olives & ingredients for greek dressing in prep bowls

    Ingredients You’ll Need Homemade Greek Grilled Chicken

    For the marinade

    • Dried herbs – Classical Greek flavors of dried oregano and basil.

    • Greek yogurt + mayo – This is a little tart and totally creamy.

    • EVOO + red wine vinegar

    For the salad

    • Romaine – The king of crunchy lettuces, it’s even good hot in our Grilled Romaine Caesar!

    • Cucumbers – Persians are best, because they’re small, crunchy, and less watery than regular cukes. But any cucumber will work here.

    • Cherry tomatoes – If you don’t have cherry toms around, you can substitute hunks of fresh sliced tomatoes.

    • Olives – You can always leave these out if you’re not a fan, but it definitely takes away from the key elements of this traditional Greek salad.

    • Red onion – Thinly sliced red onion, while not for the faint of heart, adds so much flavor to this salad.

    olive oil, mayonnaise, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt and pepper in a glass bowl
    raw chicken breast marinating in olive oil, mayo, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt and pepper
    Greek marinated chicken being grilled
    greek grilled chicken being sliced on a cutting board with a knife

    Step by Step or How to Make

    • Make the Greek grilled chicken marinade. After you make the marinade, divide it into two parts: one to use to marinate the chicken, and one to dress the salad.

    • Marinate the chicken for at least 1 hour or up to overnight, covered in the refrigerator.

    • Cook the chicken on the grill over high heat. Remove from the grill when the chicken reaches 165°F on an instant-read thermometer.

    • Slice the chicken into thin strips using a sharp knife.

    • Dress the salad in the reserved marinade.

    • Divide the salad between bowls and top with the sliced chicken. Drizzle with the remaining marinade.

    romaine, cherry tomatoes, persian cucumbers, kalamata olives and red onion being tossed in a glass bowl.
    Greek Grilled chicken with salad topped with cucumbers, tomatoes cucumbers, sliced Kalamata olives and red onion

    How to Store Greek Grilled Chicken + Tips

    • Romaine lettuce holds up better than most lettuces, even when dressed, but even so leftovers should be eaten within a couple of days of making it.

    • The grilled chicken can be stored in an airtight container and stored in the freezer for up to three months. The salad portion shouldn’t be stored in the freezer.

    • If the chicken is sticking to the grill, let it continue to cook a few minutes longer until it easily lifts off the grates.

    • If you don’t have a grill, you can cook the chicken on an indoor grill pan.

    Greek Grilled chicken with salad topped with cucumbers, tomatoes cucumbers, sliced Kalamata olives and red onion

    Fire Up The Grill, There’s More Great Chicken Recipes To Make

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    Greek Grilled Chicken with Salad

    Updated on May 15, 2024

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  15 min
    • Calories:  491
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    Ingredients

    • 2 tablespoons extra-virgin olive oil, plus more for greasing
    • ½ cup mayonnaise
    • ½ cup Greek yogurt
    • 2 tablespoons red wine vinegar
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper
    • 1½ pounds boneless, skinless chicken thighs or breasts
    • 2 romaine hearts, chopped
    • 2 Persian cucumbers, sliced
    • ⅓ cup Kalamata olives, pitted
    • ½ cup halved cherry tomatoes
    • ¼ small red onion, thinly sliced

    Method

    1. In a large bowl, combine the olive oil, mayonnaise, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt and pepper. Transfer ¾ cup of the marinade to a small bowl or jar, cover, and place in the fridge.

    2. Pat the chicken dry and add it to the remaining marinade in the large bowl. Toss to coat well, then let marinate for at least 1 hour or up to overnight covered in the refrigerator.

    3. Preheat the grill on high. Brush the grates with olive oil.

    4. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, cover, and cook for 4 to 5 minutes per side, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 to 10 minutes. Thinly slice the chicken.

    5. In a second large bowl, toss the romaine with half of the reserved marinade. Add the cucumbers, olives, tomatoes, and onion and toss to combine.

    6. Divide the salad between bowls and top with the sliced chicken. Drizzle with the remaining marinade.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 491
    • Protein 33 g
    • Carbohydrates 10 g
    • Total Fat 39 g
    • Dietary Fiber 4 g
    • Cholesterol 12 mg
    • sodium 782 mg
    • Total Sugars 3 g

    Greek Grilled Chicken with Salad

    Questions & Reviews

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    • Shannon

      Another great meal thats perfect for lunch or dinner. And that dressing/marinade.divine! Made this for guests and had recipe requests by the end of the evening. Will be making again.

      Thanks Shannon, so happy you all loved it!

    • Alli

      Another winner! Just made this for the first time. Such a delicious dinner. We used our garden tomatoes sliced into small wedges instead of buying cherry tomatoes. Served with toasted pita triangles. Yum! Thanks!

      Thanks Alli, so happy you love it! MMM Fresh garden tomatoes are the best!

    • Jenn

      This salad was awesome. The marinade/dressing is so delicious!

      Thanks Jenn!