Lunch
Greek Chicken Salad
A fresh, high-protein salad with marinated chicken, feta and a simple Greek-style dressing. Useful for a lighter lunch or dinner that still feels satisfying.
Prep
15 min
Cook
15 min
Total
30 min
Serves
1 serving
Approx. per serving
464
kcal
42g
protein
19.4g
carbs
25.3g
fat
Nutrition information is an estimate and may vary depending on the products used and whether optional olives are included.
Last reviewed: 1 July 2026
Ingredients
Chicken marinade
- 150 g chicken breast
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- Pinch of salt and pepper
Salad
- 2–3 cups cos lettuce, roughly chopped
- ½ Lebanese cucumber, sliced
- 1 medium tomato, chopped
- ¼ red capsicum, sliced
- ⅛ red onion, thinly sliced
- 30 g feta, crumbled
- 4–5 kalamata olives, halved (optional)
Greek salad dressing
- 2 teaspoons extra-virgin olive oil
- 1½ teaspoons red wine vinegar
- 1 garlic clove, minced
- Pinch of dried oregano
- ⅛ teaspoon Dijon mustard
- Salt and pepper, to taste
Method
- 1
Combine the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper in a small bowl.
- 2
Add the chicken and turn to coat it evenly in the marinade. Set aside for at least 10 minutes.
- 3
Heat a non-stick frying pan over medium heat.
- 4
Cook the chicken for approximately 5–7 minutes on each side, or until golden and cooked through.
- 5
Transfer the chicken to a plate and allow it to rest for a few minutes before slicing.
- 6
To prepare the dressing, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt and pepper.
- 7
Add the lettuce, cucumber, tomato, capsicum, red onion and optional olives to a serving bowl.
- 8
Top with the sliced chicken and crumbled feta.
- 9
Drizzle over the dressing, gently toss and serve.
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