Easy Greek Chicken Salad

Name: Easy Greek Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 boneless skinless chicken breasts (about 8 ounces each); 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon dried dill; 2 English cucumbers, sliced into half circles; 2 cups cherry tomatoes, halved; 1/2 medium red onion, thinly sliced; 1 cup pitted kalamata olives; 1/2 cup feta cheese crumbles; 15 ounce can chickpeas, drained and rinsed; 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; Zest of 1 lemon; 2 teaspoons dried oregano; 1 teaspoon sumac (optional); 1 teaspoon kosher salt; Freshly ground black pepper to taste

This fresh and filling Mediterranean chicken salad comes together in just 25 minutes for a perfect healthy dinner.

By Daily Recipes Book· 🌍 Mediterranean· August 5, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

15 minutes

Total

25 minutes

Serves

This Greek chicken salad is a staple in my kitchen because it is packed with bold flavors and stays satisfying without feeling heavy. I love how the salty feta and briny kalamata olives play against the fresh crunch of English cucumbers and juicy tomatoes.

It is incredibly versatile, so you can easily swap the chicken for shrimp, salmon, or tofu depending on what you have on hand. My favorite quick tip is to pound the chicken breasts to an even thickness before cooking, which ensures every bite is juicy and perfectly tender.

Ingredients

2 boneless skinless chicken breasts (about 8 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried dill
2 English cucumbers, sliced into half circles
2 cups cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1 cup pitted kalamata olives
1/2 cup feta cheese crumbles
15 ounce can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Zest of 1 lemon
2 teaspoons dried oregano
1 teaspoon sumac (optional)
1 teaspoon kosher salt
Freshly ground black pepper to taste

Instructions

1
Preheat your air fryer or oven to 400 degrees Fahrenheit.
2
Pat the chicken breasts dry and pound the thickest parts with a mallet or rolling pin until the pieces have an even thickness.
3
Rub the chicken with olive oil, salt, smoked paprika, garlic powder, and dried dill, then cook until golden and cooked through, about 12 to 15 minutes.
4
Remove the chicken from the heat and let it rest for at least 5 minutes before slicing it into strips.
5
While the chicken rests, combine the cucumbers, tomatoes, onion, olives, feta, and chickpeas in a large mixing bowl.
6
Whisk the olive oil, lemon juice, lemon zest, oregano, sumac, salt, and black pepper together in a small bowl to make the dressing.
7
Pour the dressing over the vegetables and toss gently to coat everything evenly.
8
Serve the salad topped with the sliced chicken and enjoy.

💡 Tips

Store the dressing in a sealed jar in the fridge for up to one week. If you plan on eating leftovers, keep the chopped vegetables and dressing separate until right before serving to maintain the best crunch.

#Healthy #Gluten Free #High Protein #Mediterranean #Summer Salad

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