Chicken Greek Salad

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Chicken Greek Salad

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Chicken Greek Salad

Eating your vegetables never tasted so good! Mix up your salads with something different than leafy greens as this salad is full of good for you ingredients like lean chicken breast, fresh garden veggies, and topped with a tangy oil and vinegar dressing. You’ll want to make this dish at least once a week.


Prep Time: 30 minutes  - Cook Time:  15 minutes - Total Time:  45 minutes
Yield: Serves 2-4



2 Chicken Breasts
2 Tbsp Dill Infused Olive Oil
2 Tbsp Roasted Garlic Vinegar
2 tsp Greek Tzatziki Seasoning
½ tsp Citrus Dill Sea Salt

1 English Cucumber, large dice
2 cups Cherry Tomatoes, halved
½ Red Onion, thinly sliced
4 oz Feta Cheese, crumbled
½ cup Kalamata Olives halved
¼ cup Dill Infused Olive Oil
¼ cup Roasted Garlic Vinegar
1 tsp Greek Tzatziki Seasoning
Sliced Chicken (above)



  1. Butterfly the chicken breasts then marinate by combining with the other
    chicken ingredients in a bowl. Marinate for 30 minutes up to 6 hours.
  2.  In a saute pan, over medium high heat, cook chicken for 5-7 minutes per side until they’re no longer pink. Let rest for 5 minutes then cut in slices.
  3. In a serving bowl, combine cucumber, tomatoes, onion, feta, and kalamata.
  4. In a dressing shaker or bowl, create the dressing by mixing together olive
    oil, vinegar, and tzatziki. Pour over veggies and toss. Finish with chicken
    and serve. Enjoy!

1 Response


November 19, 2020

This is really good. The first time I made it with the Roasted Garlic Vinegar and the second I wasn’t feeling like garlic so I just used a red balsamic and it was just as good. I found it was best to let the flavors blend for 5 minutes before chowing down.

I accidently used my Kalamata Olives in something else the night before making this/ Therefore, I used jarred artichoke hearts instead and that liked it well enough to stick with them the second time I made it.

I’ll definitely be making again.

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