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Greek Chicken Salad

Sonja Overhiser

This easy Greek chicken salad recipe is a filling Mediterranean dinner in 25 minutes, starring seasoned chicken over cucumbers, tomatoes, feta, and olives in a lemony dressing!

Prep
10 min
Cook
15 min
Total
25 min
Yield
4
Greek Chicken Salad

Ingredients 16

  • 2 boneless, skinless chicken breasts (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon each kosher salt , smoked paprika, garlic powder, and dried dill
  • 2 English cucumbers, sliced into half circles
  • 2 cups cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 1 cup (5 oz) pitted kalamata olives
  • ½ cup feta cheese crumbles
  • 15 -ounce can chickpeas, drained and rinsed
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 2 teaspoons dried oregano (or 1 tablespoon fresh oregano)
  • 1 teaspoon sumac (optional; or ½ teaspoon lemon zest)
  • 1 teaspoon kosher salt , plus more to taste
  • Freshly ground black pepper

Method 5

  1. 01

    Season the chicken: Preheat the air fryer or oven to 400°F. Pat the chicken breasts dry, then lightly pound the thick end of each piece with a kitchen mallet or rolling pin until the breast is roughly the same thickness all the way across. Place the chicken in a bowl and coat both sides with the olive oil. In a small bowl, stir together the kosher salt , smoked paprika, garlic powder, and dried dill, then sprinkle the seasoning all over both sides of the chicken.

  2. 02

    Cook the chicken: Cook the chicken for 12 to 15 minutes in the air fryer or 20 to 23 minutes in the oven, until it just reaches an internal temperature of 165°F. Remove from the heat and allow the chicken to rest 5 minutes before serving to ensure juiciness, then slice into pieces.

  3. 03

    Make the salad: Meanwhile, combine the cucumbers, tomatoes, red onion, and olives in a large bowl. Set aside.

  4. 04

    Make the dressing: Whisk together the lemon juice, lemon zest, oregano, sumac, kosher salt , and freshly ground black pepper in a small bowl. Slowly drizzle in the olive oil while whisking until the dressing is thickened.

  5. 05

    Assemble the salad: Drizzle the dressing over the bowl of vegetables and toss lightly to coat. Taste and add a few pinches of salt, if desired. Sprinkle with the feta, then top with the sliced chicken and serve.

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