Name: Greek Salad with Marinated Chicken
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Ingredients: 1/2 cup red wine vinegar; 1/4 cup fresh lemon juice; 4 cloves garlic, minced; 2 teaspoons Dijon mustard; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper, or to taste; 1 cup extra-virgin olive oil; 1 pound boneless, skinless chicken tenders; 1 tablespoon olive oil; 1 (6-ounce) bag sweet butter leaf lettuce mix (about 5 cups); 1/2 of a red onion, thinly sliced; 12 red cherry tomatoes, halved; 1 small cucumber, sliced; 1/2 cup mild sliced pepperoncini; 1/2 cup pitted kalamata olives, halved; 1/2 cup feta cheese chunks; 1/2 cup roasted chickpeas (see recipe)

Roasted chickpeas, tangy feta cheese, Kalamata olives, and crisp veggies make this Greek Salad with Marinated Chicken fresh, flavorful and filling.

A large white serving bowl with greek salad topped with chicken, tomatoes, sliced greek olives, feta, and roasted chickpeas.

Fresh and Fabulous

Fresh tomatoes, cucumber and sliced red onion combine with salty Kalamata olives, crunchy roasted chickpeas, tangy feta cheese and sweet pepperoncini peppers in this Greek Salad with Marinated Chicken. The dressing is tangy, the chicken is moist. Packed with wonderful flavors and textures, it makes a great lunch or dinner that’s filling and satisfying.

A white bowl of salad with cherry tomatoes, Greek olives, feta, roasted chickpeas and chicken.

A Hearty Salad Fave

This salad is quickly becoming one of my favorite dinner salads. It’s got so much great flavor and tons of interesting texture. The chicken is super moist and seasoned just right and I love all the fresh veggies.

When I throw together a salad for a meal, it has to have protein. That’s what makes my Asian Chopped Chicken Salad, Favorite 5-Minute Salad, and Layered Chicken Taco Salad contenders. This Greek salad is right up there. Everyone walks away with full bellies and smiles on their faces.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Red wine vinegar
Fresh lemon juice
Minced garlic
Dijon mustard
Dried oregano
Kosher salt
Ground black pepper
Extra-virgin olive oil
Boneless, skinless chicken tenders
Sweet butter leaf lettuce mix
Red onion
Cherry tomatoes
Cucumber
Mild pepperoncini peppers
Pitted kalamata olives
Feta cheese chunks
Roasted chickpeas (see recipe)

Supplies:

Ingredients to make Greek Salad with Marinated Chicken in small glass dishes on a white marble counter.

How to Make Greek Salad with Marinated Chicken

Make the marinade/dressing: in a medium mixing bowl, whisk together all of the ingredients for the marinade/dressing, except for the olive oil, until well combined.
Slowly drizzle in the olive oil, vigorously whisking until fully incorporated.
Reserve 3/4 cup of the marinade/dressing to dress the salad with and use the rest for the chicken marinade.

Steps to make the marinade for Greek marinated chicken.

Add the remaining marinade/dressing to a plastic bag that seals and then add the chicken tenders. Seal the plastic bag and let the chicken marinate for at least 30 minutes or up to 3 hours in the refrigerator.
Cook the chicken: once the chicken has marinated, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and add it to the hot skillet. Sear for about 3 minutes or until nicely browned before flipping and searing for another 3 minutes on the other sides.
Cover the pan with a lid and let continue to cook for another 2 minutes to add steam/moisture and insure the chicken is cooked all the way through without drying out. You can test the internal temperature with a meat thermometer to ensure doneness. The thermometer should read 165°F. Let rest for a few minutes before slicing into bite-sized pieces.

Steps to cooking the chicken for Greek Salad with Marinated Chicken.

Assemble the salad: in a large serving bowl, add the lettuce. Top the lettuce with the onion, tomatoes, cucumber, pepperoncini, and olives.
Drizzle some of the reserved dressing over the salad mixture and toss to combine. Continue to add dressing and toss the salad until coated to your liking.
Top with the chicken, feta cheese chunks and roasted chickpeas.
Serve and enjoy!

Steps to make greek salad with marinated chicken.

Storage

Salad is best eaten right away. But you can store it for a day in an airtight container in the refrigerator. Toss with a little dressing right before enjoying.

More Fresh and Flavorful Salads

My Fresh and Flavorful Salad Recipes make it easy to bring the green to any meal. From side salads to hearty dinner salads, there’s a salad for every occasion and every taste!

Citrus caesar, layered taco salad, pesto rice salad, and kale salad.

If you make this Greek Salad with Marinated Chicken, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Greek Salad with Marinated Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: The BakerMama
Prep Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Yield: 4 servings

Print Recipe

Description

Roasted chickpeas, tangy feta, Kalamata olives, and crisp veggies make this Greek Salad with Marinated Chicken fresh, flavorful and filling.

Ingredients

Greek marinade/dressing (makes 1 and 1/2 cups):

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
4 cloves garlic, minced
2 teaspoons Dijon mustard
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper, or to taste
1 cup extra-virgin olive oil

Chicken and Salad Makings:

1 pound boneless, skinless chicken tenders
1 tablespoon olive oil
1 (6-ounce) bag sweet butter leaf lettuce mix (about 5 cups)
1/2 of a red onion, thinly sliced
12 red cherry tomatoes, halved
1 small cucumber, sliced
1/2 cup mild sliced pepperoncini
1/2 cup pitted kalamata olives, halved
1/2 cup feta cheese chunks
1/2 cup roasted chickpeas (see recipe)

Cook Mode Prevent your screen from going dark

Instructions

Make the marinade/dressing: In a medium mixing bowl, whisk together all of the ingredients for the marinade/dressing, except for the olive oil, until well combined. Slowly drizzle in the olive oil, vigorously whisking until fully incorporated. Reserve 3/4 cup of the marinade/dressing to dress the salad with and use the rest for the chicken marinade.
Add the remaining marinade/dressing to a plastic bag that seals and then add the chicken tenders. Seal the plastic bag and let the chicken marinate for at least 30 minutes or up to 3 hours in the refrigerator.
Once the chicken has marinated, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and add it to the hot skillet. Sear for about 3 minutes or until nicely browned before flipping and searing for another 3 minutes on the other sides.
Cover the pan with a lid and let continue to cook for another 2 minutes to add steam/moisture and insure the chicken is cooked all the way through without drying out. You can test the internal temperature with a meat thermometer to ensure doneness. The thermometer should read 165°F. Let rest for a few minutes before slicing into bite-sized pieces.
In a large serving bowl, add the lettuce. Top the lettuce with the onion, tomatoes, cucumber, pepperoncini, and olives. Drizzle some of the reserved dressing over the salad mixture and toss to combine. Continue to add dressing and toss the salad until coated to your liking. Top with the chicken, feta cheese chunks and roasted chickpeas.