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A colorful Greek chicken salad bowl featuring grilled chicken, feta, and olives.

Greek Chicken Salad Bowl

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Boneless Skinless Chicken Breasts sliced
  • 2 tbsp Extra Virgin Olive Oil for cooking
  • 1 tsp Dried Oregano
  • 2 Large English Cucumbers diced
  • 1 pint Cherry Tomatoes halved
  • 1/2 Red Onion thinly sliced
  • 1/2 cup Kalamata Olives pitted
  • 1/2 cup Feta Cheese crumbled
  • Dressing: 1/4 cup Olive Oil juice of 1 lemon, 1 clove garlic (minced), salt & pepper to taste

Method
 

  1. Season chicken with oregano, salt, and pepper. Sauté in olive oil over medium-high heat until golden brown and cooked through (about 5-7 mins per side).
  2. While chicken cooks, chop cucumbers, tomatoes, and onions.
  3. Whisk dressing ingredients together in a small bowl.
  4. Divide vegetables and chicken into four bowls. Top with olives and feta.
  5. Drizzle with dressing and serve immediately.

Notes

  • Chicken Prep: Slice chicken before cooking to maximize surface area for seasoning and reduce cook time to 6–8 minutes.
     
  • The "Soggy" Fix: If meal prepping, place "wet" ingredients (tomatoes/cucumbers) at the bottom and chicken on top, or keep them in separate compartments.
  • Onion Hack: Soak sliced red onions in cold water for 10 minutes to remove the raw "bite" while keeping the crunch.
  • Tomato Tip: Use cherry or grape tomatoes; they hold their structure longer than diced beefsteak tomatoes.
  • Feta Quality: Buy feta in a block stored in brine. Pre-crumbled feta is coated in anti-caking agents that dry out the cheese and dull the flavor.
     
  • Dressing Ratio: Stick to a 3:1 ratio (3 parts oil to 1 part lemon juice) for the perfect balance of richness and acidity.