Greek Chicken Salad Bowls are a fresh and tasty way to enjoy a healthy meal that’s full of bright flavors. Think juicy grilled chicken, crisp cucumbers, ripe tomatoes, creamy feta cheese, and salty olives all tossed together with a lemony dressing. It’s a colorful bowl that’s both satisfying and refreshing, perfect for any time you want something light but filling.
I love making these bowls because they come together quickly and feel like a little vacation on a plate. The mix of textures—the crunch of the veggies against the tender chicken—and the tangy zing of the dressing always make me smile. I usually chop everything up and have it ready in advance, so when I’m hungry, this salad bowl comes together in minutes.
My favorite way to serve the Greek Chicken Salad Bowl is over a bed of fluffy rice or quinoa to make it even heartier. Sometimes I add a warm pita on the side to scoop up every last bit. It’s the kind of meal that works as a lunch or dinner and always leaves me feeling good and satisfied.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and stay juicy when grilled. If you prefer, chicken thighs are a great substitute and add extra flavor.
Olive oil: It’s crucial for marinade and dressing. Use extra virgin for the best taste. Avocado oil can work if you want a milder flavor.
Dried oregano & garlic powder: These are the classic Greek flavors here. Fresh garlic can replace garlic powder, just mince and use less.
Vegetables: Romaine adds crunch and freshness. Swap in baby spinach or mixed greens if you like. Kalamata olives add tang, but black olives can work too.
Feta cheese: Crumbled feta brings saltiness and creaminess. You can use a lower-fat version or try goat cheese for a different tang.
How Do I Grill Chicken to Keep It Juicy and Flavorful?
Grilling chicken can dry it out if you’re not careful. Follow these steps to keep it moist and tasty:
- Pat chicken dry, then rub with olive oil and seasonings. This helps create a nice crust.
- Preheat your grill or pan to medium-high so the chicken cooks evenly.
- Grill each side for 5-7 minutes without moving the chicken too much.
- Use a meat thermometer to check for 165°F (75°C) inside or cut to see if juices run clear.
- Let the chicken rest for 5 minutes before slicing. This keeps juices locked inside.
Equipment You’ll Need
- Grill or grill pan – I recommend it because it gives the chicken a nice char and smoky flavor.
- Small bowl – for mixing the marinade and dressing; easy to whisk together.
- Large salad bowl – perfect for tossing all the ingredients together without spills.
- Chef’s knife – handy for chopping vegetables and slicing the cooked chicken neatly.
- Cutting board – gives a stable surface for prep work.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or lamb for different protein options that taste great grilled and complement the Mediterranean flavors.
- Add chopped fresh herbs like parsley or mint in the salad for an extra burst of freshness.
- Incorporate bell peppers or roasted eggplant for more veggies and sweetness.
- Use Greek yogurt instead of olive oil in the dressing for a creamier, tangy twist.
How to Make Greek Chicken Salad Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil (plus extra for dressing)
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper to taste
For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and halved
- ½ cup artichoke hearts, chopped (optional)
- ¾ cup crumbled feta cheese
For the Dressing:
- Juice of 1 lemon
- Additional olive oil
- 1 tsp dried dill (optional)
- Salt and pepper to taste
Time Needed
This recipe takes about 15 minutes to prepare and cook the chicken, plus an extra 5 minutes for resting the chicken. You can assemble the salad and dressing while the chicken rests, so overall, plan for about 20-25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Grill the Chicken:
First, preheat your grill or grill pan over medium-high heat. In a small bowl, mix together olive oil, dried oregano, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts to coat them well. Place the chicken on the hot grill and cook for about 5 to 7 minutes on each side, until the chicken is cooked through and has nice grill marks. Remove the chicken and let it rest for 5 minutes to keep it juicy.
2. Make the Salad Base:
While the chicken is resting, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, finely chopped red onion, Kalamata olives, and chopped artichoke hearts (if using) in a large bowl. Toss them gently to mix well.
3. Slice Chicken and Assemble Bowls:
Slice the grilled chicken breasts into thin strips. Divide the salad mixture evenly between two bowls. Top each bowl with the sliced chicken and a generous sprinkle of crumbled feta cheese.
4. Prepare and Add Dressing:
In a small bowl, whisk together additional olive oil, lemon juice, dried dill (if using), and a pinch of salt and pepper. Drizzle the dressing over each bowl. If you like, toss the salad lightly to mix the dressing evenly. Serve right away and enjoy your fresh Greek Chicken Salad Bowls!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and grilling. This helps it cook evenly and stay juicy.
Can I Make the Salad Bowls Ahead of Time?
You can prep the vegetables and dressing in advance, but it’s best to grill the chicken and assemble the bowls right before serving to keep everything fresh and crisp.
How Should I Store Leftovers?
Keep leftover chicken and salad components separately in airtight containers in the fridge. The salad is best eaten within 1-2 days for maximum freshness.
What Can I Substitute for Kalamata Olives?
If you don’t have Kalamata olives, you can use black olives or green olives instead. Just slice them and add to maintain a similar salty, briny flavor.