If you crave juicy and simple to make salad then this Greek chicken salad is about to become your go-to meal. The secret? A centuries-old marinade technique used in Greek tavernas—one that guarantees tender, flavorful meat every single time.

But it’s not just about the chicken. The crisp cucumbers, briny feta, and a drizzle of lemony olive oil bring everything together in a fresh, cooling salad that perfectly balances the bold flavors of the grilled meat. It’s a combination that’s been perfected on Greek islands, where simplicity and quality ingredients reign supreme.

And the best part? You don’t need a fancy grill or hours of prep. Whether you’re cooking on a stovetop, in the oven, or firing up the BBQ, this recipe adapts effortlessly to your kitchen setup. Ready to bring authentic Greek flavors to your table? Let’s dive in…

Secrets to Master the Greek Chicken Salad

• The Marinade That Changes Everything
  • Most people marinate for too little time—Greek chefs swear by at least 2–12 hours.
  • The secret ingredient? Greek yogurt. It breaks down proteins for ultra-tender chicken.
  • Skip the bottled lemon juice—fresh lemon zest gives a more complex, aromatic flavor…
• Why the Cooking Method Matters
  • Charcoal grilling creates the best smoky, authentic taste, but a cast-iron pan works wonders too.
  • High heat at first, then lower to finish—keeps the outside crisp while the inside stays juicy.
  • Don’t flip too soon! A perfect golden crust takes at least 3–4 minutes per side…
• The Underrated Ingredient That Makes Greek Salad Pop
  • Think it’s just about feta? The oregano you use makes a huge difference!
  • Greek mountain oregano has an earthy, citrusy kick that elevates the salad.
  • Tossing cucumbers with salt before mixing keeps them crisp and flavorful…
• The One Mistake That Ruins the Dish
  • Adding feta too early turns the salad into a watery mess—always mix it in last.
  • Overcooking the chicken dries it out; rest it for 5 minutes before slicing for max juiciness.
  • Avoid store-bought dressings—homemade lemon-olive oil vinaigrette takes 30 seconds!
• How to Serve It Like a True Greek
  • Pair with warm pita and tzatziki for a complete, authentic meal.
  • A glass of Assyrtiko white wine complements the dish’s bright flavors.
  • For a true Greek feast, serve with roasted potatoes or a simple lentil soup…

Ingredients For Greek Chicken Salad

For the Greek Chicken:

• 4 boneless, skinless chicken breasts or thighs (about 600g/1.3 lb)
• 200g/¾ cup Greek yogurt (full-fat for best results)
• 3 tbsp extra virgin olive oil (cold-pressed, Greek if possible)
• 3 cloves garlic, minced
• 1 tbsp dried Greek oregano (or 2 tbsp fresh, finely chopped)
• 1 tsp ground cumin
• 1 tsp smoked paprika (for depth and color)
• Zest and juice of 1 large lemon
• 1½ tsp salt
• ½ tsp black pepper

For the Cucumber Feta Salad:

• 1 large English cucumber (or 3 Persian cucumbers, diced)
• 200g/7 oz feta cheese, crumbled (Greek PDO feta preferred)
• ½ small red onion, thinly sliced
• 200g/1 cup cherry tomatoes, halved
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• ½ tsp dried oregano
• Salt & black pepper to taste

For Serving (Optional but Recommended):

• Warm pita bread or toasted sourdough
• Tzatziki sauce (for dipping)
• Lemon wedges (for extra freshness)

How to Make Greek Chicken Salad:

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Step 1: Prepare the Marinade

1. In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, dried oregano, cumin, smoked paprika, lemon zest, lemon juice, salt, and black pepper.
2. Add the chicken breasts or thighs to the bowl and coat them thoroughly in the marinade.
3. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

📌 Marinade Tip: The yogurt tenderizes the chicken, making it incredibly juicy. Don’t skip this step!

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Step 2: Make the Cucumber Feta Salad

1. While the chicken marinates, prepare the salad.
2. In a large bowl, combine diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
3. Drizzle with extra virgin olive oil and red wine vinegar, then sprinkle with dried oregano, salt, and pepper. Toss gently.
4. Cover and refrigerate for at least 15 minutes to let the flavors meld.

📌 Pro Tip: Don’t add the feta cheese yet—it’ll get mushy. Mix it in just before serving!

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Step 3: Cook the Chicken

Grill Method (Best for Smoky Flavor):

1. Preheat your grill to medium-high heat (200°C/400°F).
2. Lightly oil the grates and grill the chicken for 4-5 minutes per side, until nicely charred and the internal temperature reaches 75°C/165°F.
3. Transfer to a plate and let it rest for 5 minutes before slicing.

Stovetop Method (Great for Crisp Edges):

1. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat.
2. Add the chicken and sear for 4 minutes per side, then lower the heat and cook for another 2-3 minutes, until done.

📌 Cooking Tip: Don’t flip too early! A golden crust takes at least 4 minutes to develop.

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Step 4: Assemble & Serve

1. Take the salad out of the fridge and mix in the crumbled feta just before serving.
2. Slice the rested chicken and plate it alongside the cucumber feta salad.
3. Serve with warm pita, tzatziki, and lemon wedges for an authentic Greek experience!

📌 Final Touch: Drizzle extra olive oil over everything for a glossy, restaurant-style finish.

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Common Mistakes to Avoid when making Greek Chicken Salad:

1. Skipping the Marinade Time

• Greek yogurt and lemon juice need at least 2 hours to tenderize the chicken properly.
• Solution: For the best flavor, marinate overnight—just 30 minutes won’t cut it!

2. Overcrowding the Pan or Grill

• Cooking too many pieces at once steams the chicken instead of giving it a golden crust.
• Solution: Cook in batches, leaving at least 1 inch of space between each piece.

3. Adding Feta Too Early to the Salad

• Feta releases moisture when mixed in too soon, making the salad soggy.
• Solution: Toss it in just before serving for a creamy yet firm texture.

4. Flipping the Chicken Too Soon

• Moving the chicken before the crust forms leads to sticking and tearing.
• Solution: Wait at least 4 minutes per side before flipping. If it sticks, it’s not ready!

5. Forgetting to Rest the Chicken

• Slicing immediately causes juices to run out, drying out the meat.
• Solution: Let it rest for 5 minutes before cutting to lock in moisture.

Frequently Asked Questions (FAQ) for Greek Chicken Salad:

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Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked. They also absorb the marinade even better, making them a fantastic choice. Just increase the cooking time slightly, as thighs take longer than breasts.

Q: What if I don’t have Greek yogurt for the marinade?

A: You can substitute with plain full-fat yogurt, but avoid flavored or low-fat versions. If yogurt is unavailable, try buttermilk or a mix of olive oil and lemon juice, but note that the texture may not be as tender.

Q: How do I keep my cucumbers from making the salad watery?

A: Before mixing, sprinkle the diced cucumbers with a pinch of salt and let them sit for 10 minutes. Then, drain the excess moisture. This keeps the salad crisp and prevents sogginess.

Q: Can I make this recipe ahead of time?

A: Yes! Marinate the chicken overnight for maximum flavor. The salad can be prepped several hours in advance, but wait to add the feta until serving to keep it fresh.

Q: What’s the best way to reheat leftover chicken?

A: Avoid the microwave—it can dry out the chicken. Instead, warm it in a skillet over medium-low heat with a drizzle of olive oil or reheat in a low oven (150°C/300°F) for 10 minutes.

Greek cuisine is all about bold flavors, fresh ingredients, and simple techniques that transform everyday meals into something special. This Greek chicken with cucumber feta salad brings all of that to your table—juicy, marinated chicken, crisp veggies, briny feta, and a hint of Mediterranean sunshine in every bite.

Whether you grill it up for a weekend feast or whip it together on a busy weeknight, this dish proves that authentic flavors don’t have to be complicated. Pair it with warm pita, a dollop of tzatziki, and a glass of chilled white wine, and you’ve got yourself a meal worthy of a seaside taverna.

And if you are craving more mouthwatering recipes? Check out our ultimate guide here.