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Two loaded Greek Chicken Salad Flatbreads featuring grilled lemon oregano chicken, whipped feta spread, and fresh Mediterranean salad on a white platter.

Greek Chicken Salad Flatbread

A quick, high-protein weeknight dinner featuring soft, warm flatbreads slathered with a whipped feta-yogurt spread, topped with juicy lemon-oregano grilled chicken and a crisp, refreshing Greek salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Greek Chicken:
  • 2 large chicken breasts or 4 chicken thighs, sliced thin or cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Juice of ½ fresh lemon
  • Salt and black pepper to taste
For the Base & Creamy Spread:
  • 4 thick Greek flatbreads or whole grain pitas
  • 1 cup plain Greek yogurt
  • ½ cup cottage cheese blended until smooth
  • ½ cup crumbled feta cheese
For the Greek Salad Topping:
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • ¼ small red onion thinly sliced
  • ¼ cup Kalamata olives pitted and sliced
  • 1 cup chopped romaine lettuce optional
  • 1 tablespoon fresh dill finely chopped

Method
 

Marinate:
  1. In a medium bowl, whisk together olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Add chicken pieces and toss thoroughly. Let marinate for 10 minutes.
Cook Chicken:
  1. Heat a large skillet or grill pan over medium-high heat. Add marinated chicken. Cook for 3 to 4 minutes per side until deeply caramelized and fully cooked through. Remove from heat and let rest.
Make Spread:
  1. Add cottage cheese to a blender and process until smooth. In a bowl, mix the smooth cottage cheese, Greek yogurt, and half of the crumbled feta together.
Toss Salad:
  1. In a separate bowl, gently combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and romaine lettuce. Drizzle with a light touch of olive oil and lemon juice.
Warm Bread:
  1. Warm the flatbreads in a dry skillet over medium heat for 1 minute per side until soft and warm.
Assemble:
  1. Spread a thick layer of the creamy cheese mixture over each warm flatbread. Top with the rested grilled chicken slices, pile the crisp Greek salad high over the top, and garnish with the remaining crumbled feta and fresh dill. Serve immediately.

Notes

  • For the best results, use block feta in brine and crumble it yourself right before mixing.
  • To keep leftovers fresh, store the cooked chicken, salad vegetables, and creamy spread in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and warm the bread right before assembling.