Greek Chicken Salad


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A delicious Greek chicken salad topped with diced avocado makes for a healthy, nutritious, and very satisfying meal. The leftovers save beautifully for lunch to enjoy again the next day!

Two servings of Greek chicken salad in white bowls.

My Greek salad recipe is one of my all-time favorite salad recipes. I always have it on repeat as it’s so simple to slice and dice a few vegetables, and toss those with a quick homemade Greek salad dressing. Done and done!

And while Greek salad is often served as a side-dish, to accompany other mains, today we’re elevating it to a complete meal by topping it with the most flavorful baked chicken breasts loaded with bright Mediterranean herbs, and creamy diced avocado, to satisfy the Cali girl in me.

The great news about this recipe is that’s it’s a durable salad (minus the avocado), and you can meal prep it for the week. The simple combinations of cucumber, tomatoes, bell pepper, red onion, olives, and feta cheese is never boring on the palate. In fact, you’ll find similar flavors in my Greek Chicken Kabobs and many of my Mediterranean recipes. You know I love Mediterranean recipes!

Ingredients for Greek chicken salad on a table.

Greek Chicken Salad Ingredients

As you might have guessed, the usual Greek salad staples are all here, plus a few extra spices to rub into the chicken.

  • Cucumber: I’m using an English cucumber, but garden cucumbers and Persian cucumbers work as well.
  • Cherry Tomatoes: I love cherry tomatoes as they’re super easy to slice in half.
  • Bell Pepper: The crunch of a green bell pepper reminds you how fresh this salad is.
  • Red Onion: Sweet red onion adds that strong, but sweet punch of flavor.
  • Olives: I’m using Kalamata olives which are a large, dark purple olive with a meaty texture.
  • Feta Cheese: The traditional Greek cheese that’s sprinkled on everything.
  • Chicken: A couple of boneless skinless chicken breasts add protein to keep you satiated.
  • Spices: A simple blend of paprika, dried oregano, dried basil, dried thyme, and dried parsley, plus salt and pepper, evoke those Mediterranean vibes.
  • Olive oil: Just a smidge to coat the chicken before rubbing with the spices.
  • Greek Salad Dressing: Even though you can buy this, it’s 1000% times better fresh and homemade. Trust me.

Find the printable recipe with measurements below.

How to Make Greek Chicken Salad

Mix together the dried spices in a small bowl. Drizzle a smidge of olive oil on the chicken breasts and rub that in on both sides. It helps to make the spices stick! Then rub the spices on both sides of the chicken breasts, place them in an oven-safe baking dish, and bake at 425F for 20-25 minutes.

Two chicken breasts coated in spices in a baking dish.

While the chicken is baking, you can dice up all the veggies. Once that’s done, add them to a bowl, drizzle with the Greek salad dressing, and toss everything together.

Mixing together the vegetables in a bowl.

The final step is slicing the cooked chicken, topping it on a portion of the salad, then adding diced avocado. Voila. A Greek Chicken salad that seriously couldn’t be any easier!

Greek chicken salad in a bowl.

How to Meal Prep and Store

The beauty of this salad is that it will last for 4-5 days in the fridge, because there’s no lettuce that will wilt. Just omit the diced avocado and add that fresh, right before serving.

More Healthy Salad Recipes

Looking for more light and fresh salad recipes? These are all reader favorites!

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

Greek Chicken Salad

5 from 17 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
Author: Lisa Bryan


A delicious Greek chicken salad topped with diced avocado makes for a healthy, nutritious, and very satisfying meal. It's perfect for lunch or a light dinner!


Greek Salad

  • 1 large cucumber, sliced and diced
  • 1 pint cherry tomatoes, diced
  • 1 green bell pepper, diced
  • ½ red onion, thinly sliced
  • ½ cup kalamata olives, sliced
  • 4 ounces feta cheese, small diced
  • 1 recipe Greek salad dressing
  • 1 avocado, peeled, pitted, and diced

Baked Chicken


  • Preheat your oven to 425F/220C. Mix the dried spices together in a small bowl. Rub the olive oil on both sides of the chicken, then rub the spices all over the chicken.
    Two chicken breasts coated in spices.
  • Place the chicken in an oven-safe baking dish and bake the chicken breasts for 20-25 minutes, flipping halfway, until cooked through.
  • While the chicken is cooking, add the diced vegetables, and feta cheese to a mixing bowl.
    Greek salad ingredients in a mixing bowl.
  • Drizzle with Greek salad dressing and toss everything together.
  • After the chicken has rested for a couple of minutes, slice it up and add half a chicken breast on top each portion of salad. Top with 1/4 avocado, diced, to each salad.

Lisa’s Tips

  • I’m using half of a chicken breast per salad. You can always bake more chicken, if you’d like a full chicken breast per salad.
  • These are some of my favorite baking dishes. Get an assortment for all your baking needs!


Calories: 350kcal | Carbohydrates: 16g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 687mg | Potassium: 902mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1142IU | Vitamin C: 60mg | Calcium: 194mg | Iron: 2mg
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Keyword: Greek Chicken Salad
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Absolutely delicious!!! Chicken is moist and stays that way for a couple days. Love to meal prep with this recipe.5 stars

  2. I made this for dinner last night and we loved it. I didn’t change anything in the recipe, and I love that the leftovers will keep for a couple of lunches. I am new to your website and this week I have made several of your recipes and we have loved each one. After years of following Cooking Light, they shut down and I lost all my recipes except for a few I had printed.5 stars

    1. Happy to hear you’ve been enjoying Downshiftology recipes including this Greek Sheet Pan Chicken, Vicky! Also, don’t forget you can save recipes on my website as well with the heart button :)

  3. The good dressing, tangy flavors goes so well with the spices on the chicken. Cold chicken salad is good on a hot summer night.5 stars

  4. Absolutely delicious! I have meal prepped this one for the week. The spice rub and dressing are outstanding.5 stars

  5. Quite possibly the best salad I’ve ever had. I found this recipe over the weekend and my wife made it for dinner tonight. Full of flavor and the dressing is phenomenal!5 stars

  6. Over the top delish. This is a keeper. After the initial trying of a recipe, we usually make some adjustments. Not this on.5 stars

  7. Hi Lisa! Thank you for all the yummy recipes! I just have a question, are the nutritional values calculated based on one serving?

  8. Water is coming on the tongue. really Thanks for sharing this information,

    But I had a question. What are the main food safety issues?
    waited for the answer
    Thank5 stars

    1. Yes I do! It’s linked within the first paragraph of the post. But you can also search for it on my site :)

  9. Hi Lisa – looks so delicious. I love most Mediterranean recipes so cannot wait to try this! Do you have a good Greek salad dressing recipe too? Thank so much!

  10. I’ve a sucker for a chicken salad and this Greek version looks so delicious! Can’t wait to try the recipe :)5 stars

  11. This salad is so colorful and gorgeous! I love that you didn’t use lettuce. This recipe makes for a perfect lunch!5 stars

  12. I’ve been obsessed with Greek flavors lately and this salad is perfect! I think I might try swapping the chicken for chickpeas since that’s what I have on hand!5 stars