Get ready to fall in love with this flavorful Greek Chicken Salad! It balances bright, fresh flavors and satisfying textures, making it perfect served inside warm pita bread or tucked into crisp lettuce leaves for a low-carb option.
Table of contents
- Ingredients
- Step by step instructions
- Ways to serve the salad
- More easy chicken recipes
This Greek Chicken Salad is a perfect make-ahead lunch or light dinner. I often prepare a large batch on Sunday and pack it into pita pockets for easy weekday lunches. For a lower-carb meal, scoop it into crisp lettuce leaves instead—the creamy, tangy dressing is made with plain Greek yogurt, lemon and oregano so the salad stays fresh and lighter than traditional mayo-based versions.
The dressing is simple but flavorful: Greek yogurt for creaminess, crushed garlic for bite, dried oregano for Mediterranean aroma, and lemon zest and juice to brighten everything. This combination pairs wonderfully with salty olives, crunchy cucumber, sweet grape tomatoes and crumbled feta.
Ingredients
- Cooked chicken – about 2 cups cooked chicken breasts, shredded or diced. Rotisserie chicken is a convenient option, or roast/grill chicken breasts and dice them.
- Olives – 1/4 cup, diced (kalamata or green olives both work).
- Cucumber – 1/4 cup, diced.
- Grape or cherry tomatoes – 1/2 cup, halved or quartered.
- Roasted bell peppers – 1/2 cup, chopped (jarred roasted peppers are convenient).
- Greek yogurt – 1/2 cup plain Greek yogurt for the dressing.
- Garlic – 2 teaspoons crushed or finely minced.
- Dried oregano – 1/2 teaspoon (or 1 teaspoon fresh oregano if using fresh herbs).
- Black pepper – 1 teaspoon, or to taste.
- Lemon – 1 teaspoon lemon zest and 1 tablespoon lemon juice for bright acidity.
- Pita bread – 4 pieces, warmed, for sandwiches (optional).
- Feta cheese – 1/2 cup crumbled, for finishing.
Step by step instructions
- Combine the salad ingredients. In a large mixing bowl, add the cooked chicken, diced olives, cucumber, grape tomatoes and roasted bell peppers.
- Make the dressing. In a small bowl whisk together the Greek yogurt, crushed garlic, oregano, black pepper, lemon zest and lemon juice until smooth and well combined.
- Toss the salad with the dressing. Pour the yogurt dressing over the chicken mixture and gently toss until all the ingredients are evenly coated.
- Finish and serve. Just before serving, sprinkle the salad with crumbled feta and serve with lemon wedges on the side for an extra squeeze of brightness.
Storage tip: If preparing this salad ahead of time, hold off on adding the feta until just before serving to preserve texture. Stored in an airtight container in the refrigerator, the salad will keep well for up to 4 days.
Ways to serve the salad
This versatile Greek Chicken Salad can be enjoyed in many ways—pick the serving style that fits your appetite or diet.
- In pita bread – warm pita for 10–15 seconds, fill with salad, and add a squeeze of lemon for a classic sandwich.
- As a sandwich – use your favorite sandwich bread for a traditional chicken salad option.
- On toast – serve a scoop on whole-grain toast for a savory breakfast or light lunch; a sprinkle of everything bagel seasoning is delicious.
- On crackers – a spoonful on crackers makes a quick snack or appetizer.
- In lettuce wraps – for a low-carb or keto-friendly meal, serve the salad in large romaine or butter lettuce leaves.
- Stuffed in mini peppers – halve mini sweet peppers and fill them for a colorful, bite-sized appetizer.
More easy chicken recipes
Looking for more quick and flavorful chicken dinners? Try any of these simple ideas:
- Guacamole Stuffed Chicken
- Fuji Apple Chicken Salad
- Quinoa Chicken Enchilada Casserole
- Buffalo Chicken Burgers
- Thai Yellow Curry with Chicken
- Buffalo Chicken Wrap
- Gluten-Free General Tso’s Chicken
- Classic Chicken Salad
Greek Chicken Salad Sandwich
This Greek Chicken Salad combines juicy chicken, crisp vegetables and salty feta with a tangy Greek yogurt dressing. It’s quick to prepare, ideal for meal prep, and easily adapted to low-carb or sandwich-style meals.
Servings: 4 sandwiches
Prep time: 15 minutes • Total time: 15 minutes
Author: Whitney Bond
Ingredients (concise)
- 2 cups cooked chicken breasts, shredded or diced
- 1/4 cup olives, diced
- 1/4 cup cucumber, diced
- 1/2 cup grape tomatoes, quartered
- 1/2 cup roasted bell peppers, chopped
- 1/2 cup plain Greek yogurt
- 2 teaspoons crushed garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 4 pita breads (optional)
- 1/2 cup crumbled feta cheese
Instructions (concise)
- Combine the cooked chicken, olives, cucumbers, grape tomatoes and roasted bell peppers in a large bowl.
- In a small bowl, whisk together Greek yogurt, crushed garlic, oregano, black pepper, lemon zest and lemon juice.
- Pour the dressing over the salad and toss until evenly coated.
- Spoon the chicken salad into warmed pita bread or lettuce leaves. Top with crumbled feta and serve with a lemon wedge.
Notes
- Low-carb option: Skip the pita and serve the salad in lettuce wraps. One cup of the salad is about 5 grams of carbs.
- Cooking the chicken: For homemade chicken, toss 1 lb boneless skinless chicken breasts with 1/2 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill over medium-high heat for 6–8 minutes per side or roast at 400°F for 15–20 minutes, until cooked through.
- Make ahead: The salad stores in the refrigerator for up to 4 days. Add feta just before serving for the best texture.
Nutrition Facts (per serving)
Calories: 359 kcal • Carbohydrates: 36 g • Protein: 33 g • Fat: 9 g • Sodium: 943 mg