If you’re looking for a salad that is bold, fresh, and feels like a mini trip to the Mediterranean, this Greek Chicken Salad is it. Packed with bright flavors, herbs, and crispy chicken, it’s the ultimate summer (or year-round) lunch or dinner.
Table of Contents
Why I Love This Recipe
We all know how I feel about eating out of a bowl. I wish all meals could be bowl based, so I'm pumped that we've got another epic bowl meal here on What's Gaby Cooking.
This Greek Chicken Salad checks every single box: it’s colorful, fresh, filling, and loaded with flavor. The marinated chicken gets a sear so it’s golden and juicy, the salad base is full of crisp veggies and briny feta, and the vinaigrette ties everything together with lemony brightness. And don’t even get me started on the pickled red onions—they add the perfect tangy pop and can be made ahead so you always have some on hand.
Here's my quick + easy recipe for pickled onions if you want to whip those up yourself! I keep them stocked at all times when I need to add a little kick to something 🙂
Ingredients & Substitutions
For the Chicken
- Lemons
- Olive Oil
- Garlic
- Kosher Salt
- Black Pepper freshly ground
- Cumin
- Paprika
- Dried Oregano
- Red Pepper Flakes
- Boneless Skinless Chicken Thighs
For the Salad
- Fresh Arugula
- Fresh Parsley
- Cherry Tomatoes
- Feta Cheese
- Cucumber
- Pickled Onions
For the Lemon Oregano Vinaigrette
- Lemon
- Champagne Vinegar
- Olive Oil
- Garlic
- Shallot
- Kosher Salt
- Fresh Oregano
For the Pickled Red Onions
- Apple Cider Vinegar
- White Sugar
- Kosher Salt
- Red Onion
*For a full list of ingredients and instructions please see recipe card below.
How to Make Greek Chicken Salad
Step 1: Whisk apple cider vinegar, white sugar, kosher salt with 1 cup water in a small bowl until sugar and salt dissolve.
Step 2: Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour before using. Also, can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Step 3: In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
Step 4: Pre-heat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
Step 5: Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
Step 6: Transfer the chicken to a large bowl and toss to with the salad ingredients and serve with the Lemon Oregano Vinaigrette
Tips & Tricks
Marinate ahead: The chicken can hang out in the marinade up to 12 hours. The longer it sits, the more flavorful it gets.
Pickled onion shortcut: Make a big batch and store them in the fridge—they’ll keep for two weeks and work on everything from tacos to grain bowls.
Grill or sear: If you don’t have a grill handy, a cast iron skillet works beautifully.
Mix up the greens: Swap arugula for baby spinach or romaine if that’s what you have.
Make it a platter: This salad doubles as a gorgeous main-course platter for entertaining. Just slice the chicken and arrange it over the greens with lots of herbs.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep an eye on cooking time—breasts can dry out more quickly.
What if I don’t have champagne vinegar?
Red wine vinegar or even white wine vinegar works as a swap.
Can I prep this Greek Chicken Salad ahead of time?
Yes. Marinate the chicken and pickle the onions in advance. Assemble the salad and dress it right before serving for best texture.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Greek Chicken Salad
Ingredients
For the Chicken:
- 2 lemons juiced
- ½ cup olive oil
- 6 cloves garlic peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless skinless chicken thighs
For the Salad:
- 2 cups fresh arugula
- Fresh parsley torn
- ½ cup cherry tomatoes halves
- ½ cup crumbled feta cheese
- ½ cup diced cucumber
- pickled red onions recipe below
Lemon Oregano Vinaigrette
- 1 lemon juiced
- 2 teaspoons champagne vinegar
- ⅓ cup olive oil
- 2 cloves garlic minced
- ½ shallot minced
- kosher salt to taste
- fresh oregano
Pickled red onions
- ½ cups apple cider vinegar
- 1 tablespoon white sugar
- 1 ½ teaspoons kosher salt
- 1 red onion thinly sliced
Instructions
- In a large zip-top bag or bowl, combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, oregano, and red pepper flakes. Add the chicken thighs, seal the bag, and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
- Heat a cast-iron skillet or grill over medium-high heat. Remove the chicken from the marinade and cook for 4–5 minutes per side, until fully cooked and juices run clear. Transfer to a plate and let rest for 5 minutes.
- Slice the rested chicken against the grain into thin strips. Return to the skillet and sauté for 2 minutes until the edges are golden and slightly crispy.
- For the vinaigrette, whisk together the lemon juice, vinegar, olive oil, garlic, shallot, salt, and oregano until emulsified. Set aside.
- For the pickled onions, whisk together the vinegar, sugar, salt, and 1 cup water until dissolved. Add the red onion to a jar and pour the brine over. Let sit at room temperature for 1 hour. Store in the fridge for up to 2 weeks.
- In a large bowl, combine arugula, parsley, cherry tomatoes, cucumber, feta, and pickled red onions. Add the sliced chicken and toss gently. Drizzle with vinaigrette and garnish with fresh dill and mint before serving.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Absolutely delicious. Another winner from Gaby
If there's no cast iron currently in my kitchen, would you recommend a quick bake or to cook the chicken stovetop in another metal pan? Can you recommend how long? It's for easter brunch! Thanks!
any other heavy bottom pan would work!
This chicken is THAT good. On repeat by request of my picky children. Everyone licks their plates with this marinade, and that second trip back to the pan to give the chicken a crisp!
So light and fresh! What a wonderful dinner!
can I use chicken Breasts in your recipe ?? my kids wont eat thighs.
sure!
I can't find champagne vinegar anywhere...any substitutes? By, the way, LOVE your recipes. Thank you!!!
red wine vinegar will work!
Where do you find pickled onions?
I have the same question too! Where can I find pickled red onions? I was hoping the recipe included how to make them :/
updating the recipe to include now!
updated the post with the recipe 🙂
Thanks!!!
Looks fab! When you sauté the chicken after slicing it, do you need to add any additional marinade or oil?
nope!
Hi Gaby,
This looks fab! Can I ask how many servings the recipe provides?
4-6!! all the recipes on my site serve 4-6 unless otherwise noted! But Ill update the recipe to reflect that! Thanks for pointing it out!
How much arugula do I need? I need to make a quick trip to the store so I can make this tomorrow night!
just a handful of two!
This salad is GOR-geous! I'm simply dying for a bite of that Greek chicken right now!
Yummm. This sounds right up our alley! Flavorful and light. And, who doesn't love eating out of a bowl?? The perfect summer meal.
This sounds perfect! We try to have salad at least once a week in our home. I think this will be in the rotation very soon. Pinned!
Love all the greek flavors in this salad!! I totally need this after a not-so-healthy weekend 🙂
This is gorgeous and I love everything about it. Going on the must try list asap!