This healthy Greek chicken salad recipe is going to become a new favorite at your house. It's made with grilled chicken thighs, lots of fresh vegetables, and my homemade tzatziki dressing. It's low carb and can be made paleo and Whole30.
Delicious Greek chicken salad recipe
This healthy and fabulous Greek chicken salad recipe is going to be one that frequents your weekly rotation.
I love making it and serving it up as lunch/dinner a few times over the course of the week.
It keeps very well in the fridge, and my entire family loves it.
If you don't have access to a grill, simply use Rotisserie chicken from your local grocery store or bake it in the oven.
The salad is quick and easy to make, full of nutritious vegetables, delicious, and has a wonderful balance of flavors from the fresh herbs, too.
What ingredients will you need?
I don't recommend making any substitutions besides swapping out the Romaine lettuce if that's not your thing.
Everything else really marries together so beautifully and makes for an incredible finished product.
I've been making a rendition of this Greek salad for years, but this is my first time incorporating the grilled chicken.
I really love the fresh lemon juice in the chicken marinade... it compliments the capers, dill, and parsley very well!
Homemade Tzatziki dressing
I feel like the homemade tzatziki dressing in this recipe is the real star. It's made with raw cashews, fresh herbs, garlic, and lots of cucumber.
I like to use the leftovers as a dip for vegetables, roasted potatoes, and to eat with my morning eggs- it's fabulous.
I would even argue that it tastes better than a regular tzatziki that is full of dairy and leaves my stomach feeling not so hot.
I've really been loving making this Greek salad with the majority of the base made with vegetables other than lettuce.
It makes it taste so much more substantial and filling. I would argue this is an all inclusive meal, no problem.
How long does Greek salad last in the fridge?
If you are keeping the dressing separate from the salad, this will last in the refrigerator for up to 3-4 days.
Otherwise, the vegetables start getting wilted.
The dressing should last for up to 7 days, no problem.
How to make Greek chicken salad
Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged.
Let marinate for at least 30 minutes or overnight in the refrigerator.
Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit.
Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. Set aside and cut into strips.
Combine all of the salad ingredients together in a large bowl or on a platter.
Serve with homemade Tzatziki dressing on the side or mix well. Taste for additional salt and pepper. Serve right away and garnish with extra capers and fresh dill if desired.
Recipe substitutions and questions
Can I make this salad Whole30?
Absolutely. Just omit the feta cheese.
Can I use something other than romaine lettuce?
Yes, feel free to use green leaf lettuce, romaine, arugula, etc.
What about using chicken breast in place of thighs?
No problem at all. It will need to grill a few minutes longer per side though!
More healthy recipes you will love:
The Best Chicken Breast in Air Fryer
Keto Taco Salad with Ground Beef
The Best Greek Chicken Salad
Ingredients
Chicken Marinade
- 1 1/4 - 1 1/2 pounds boneless and skinless chicken thighs
- 1/4 cup avocado oil or extra virgin olive oil
- 6-8 garlic cloves minced
- 2 lemons juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Salad
- 2 cup cherry tomatoes halved
- 2 green bell peppers diced
- 4 cups Romaine hearts chopped, see notes
- 1 white onion thinly sliced
- 6 Persian cucumbers sliced
- 2 tablespoons dried organo
- 2 1/2 tablespoons capers
- 1 cup kalamata olives pitted
- 1 block sheep's milk feta crumbled, omit for Whole30
- 1/4 cup fresh dill finely chopped, as garnish
- 1/4 cup fresh parsley finely chopped, as garnish
- black pepper to taste
- kosher salt to taste
Instructions
- Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
- Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. Set aside and cut into strips.
- Combine all of the salad ingredients together in a large bowl or on a platter.
- Serve with homemade Tzatziki dressing on the side or mix well. Taste for additional salt and pepper. Serve right away and garnish with extra capers and fresh dill if desired.
Notes
- Grilled chicken: Be sure to marinate the chicken for at least 30 minutes but several hours / overnight is best.
- Romaine hearts: Use your favorite greens if you don't want to use Romaine lettuce.
- Feta cheese: It is optional but if you are not dairy free or keeping Whole30, I highly recommend including it.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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