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Grilled Chicken Greek Salad

Grilled Chicken Greek Salad
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

This Grilled Chicken Greek Salad is light, fresh and perfect for a warm weather get-together.

This salad combines lettuce, tomatoes, cucumbers, red onion, olives and feta with fresh herbs and a light dressing.

The tender, juicy Greek marinated chicken thighs are the perfect protein to give this refreshing salad a little heartiness.

Grilled Chicken Greek Salad

Grilled Chicken Greek Salad


For the Salad

  • 1.5 - 2 lbs. Gerber CARE Certified chicken thighs
  • 5 oz. romaine lettuce
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, diced
  • 2 bell pepper, seeds removed, sliced (green and red)
  • 1 cup kalamata olives
  • 5 oz. feta in brine, drained and chopped
  • 1/2 cup fresh parsley, chopped
  • 3 Tbsp. fresh dill, chopped

For the Marinade

  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 4 garlic cloves, minced
  • 1 tsp. Heinen’s dried oregano
  • 1/2 tsp. Heinen’s thyme
  • 1 tsp. Heinen’s paprika
  • 1 tsp. Heinen’s cumin
  • 1/4 tsp. Heinen’s cayenne red pepper (optional)
  • 1 tsp. salt
  • 1/8 tsp. black pepper

For the Dressing

  • 1 lemon, juiced, about 2 Tbsp.
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 tsp. Heinen's dried oregano
  • Salt and pepper to taste


  1. Trim the fat from the chicken as necessary. Add the chicken to a large Ziploc bag or a large container.
  2. In a small mixing bowl ,combine the olive oil, lemon, garlic cloves, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper. Mix well.
  3. Pour the marinade over the chicken and massage the marinade into the meat until the meat is coated with the marinade.
  4. Refrigerate for two hours.
  5. After marinating, allow the chicken to sit, covered in the bag or container of marinade for 15-20 minutes while the grill preheats.
  6. Preheat the grill to medium-high heat. Brush the grill grates with oil.
  7. Remove the chicken from marinade. Discard marinade.
  8. Place the chicken on the grill and cook for 5 minutes per side, or until the chicken reaches an internal temperature of 165° F.
  9. Remove the chicken from the grill and let it rest for two minutes. Slice the chicken.
  10. In a medium-size mixing bowl, combine the lemon, extra virgin olive oil, red wine vinegar and oregano. Whisk to combine. Add the salt and pepper to taste and set aside.
  11. Arrange the lettuce, cucumber, tomatoes, red onion, bell pepper, olives, feta, dill and parsley on a large platter.
  12. Add the grilled chicken to the platter.
  13. Serve the salad with the dressing on the side and let your guests create their own Greek salad bowl.

Grilled Chicken Greek Salad

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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