Go Back
+ servings
Logo of The Forked Spoon showing Spork
Large salad bowl filled with Greek chicken salad.
4.75 from 8 votes

Greek Chicken Salad

Packed with all your favorite crunchy vegetables, tangy feta, creamy avocado, and delicious slices of Grilled Lemon Garlic Chicken.
Check out this post for more information about the Grilled Lemon Garlic Chicken.
Prep Time30 mins
Cook Time20 mins
marinate (optional)2 hrs
Total Time2 hrs 50 mins
Servings: 4 Salads
Calories: 565kcal


For the Marinated Greek Chicken

  • ¼ cups olive oil
  • 3 cloves garlic - minced
  • 1 lemon - juiced
  • ½ lemon - zested
  • 2 teaspoon fresh thyme - minced
  • 2 teaspoon fresh oregano - minced
  • 1 teaspoon fresh rosemary - minced
  • 2 teaspoon fresh parsley - minced
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 chicken breasts - (approx. 2 pounds)

For the Greek Vinaigrette

For the Salad

  • 6 cups Romaine lettuce - chopped
  • 1 (14 ounce) can artichoke hearts - drained and cut in half
  • 10 ounces cherry tomatoes - halved
  • ½ English cucumber - sliced
  • ½ cup pitted Kalamata olives - sliced
  • ½ red bell pepper - seeded and sliced
  • ½ green bell pepper - seeded and sliced
  • ¼ red onion - sliced
  • 1 (14 ounce) can chickpeas - drained and rinsed
  • ½ cup feta cheese
  • 1 large avocado - halved, pitted, and sliced
  • Fresh chopped dill and parsley - for serving


For the Greek Marinated Chicken

  • Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper)to a large shallow mixing bowl. Mix well to combine.
  • Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
  • Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
  • Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
  • Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing.

For the Greek Vinaigrette

  • Add all ingredients for the vinaigrette to a medium-sized jar. Cover with a tight-fitting lid and shake vigorously until fully combined. Set aside or store in the refrigerator until ready to use.

For the Salad

  • Prepare and chop vegetables. As the chicken cooks, prepare and chop the vegetables (lettuce, artichoke hearts, cucumber, bell pepper, red onion, tomatoes, and olives) and transfer to a large salad bowl. Gently toss to combine.
  • Assemble. Slice the grilled chicken breasts and transfer to the salad. Drizzle with the Greek vinaigrette and top with the chickpeas, feta cheese and sliced avocado. Serve garnished with fresh dill and parsley, if desired. Enjoy!


Calories: 565kcal | Carbohydrates: 23g | Protein: 25g | Fat: 44g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 1481mg | Potassium: 1131mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7310IU | Vitamin C: 95.4mg | Calcium: 182mg | Iron: 3.1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.