Greek Chicken Salad Bowls are a fresh and colorful way to enjoy a meal packed with flavor. Tender grilled chicken, crisp cucumbers, juicy tomatoes, tangy feta cheese, and briny olives all come together in one bowl for a tasty and satisfying bite. The bright herbs and a drizzle of lemony dressing make every forkful feel light and refreshing.
I love making these bowls when I want something that feels healthy but still really hits the spot. The mix of textures—from the crunchy veggies to the creamy feta and juicy chicken—always keeps me interested in every bite. Plus, it’s super easy to toss together, which is a win for busy days or when I want to impress friends without a lot of fuss.
My favorite way to serve this salad is with some warm pita bread on the side or a handful of crunchy pita chips. It’s perfect for lunch or dinner and even reheats well if you have leftovers. Honestly, it’s one of those meals that makes me feel like I’m on a little Mediterranean getaway without leaving my kitchen!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken gives a lean and tender texture. You can swap for thighs if you prefer juicier meat, but cook time may vary.
Olives: Kalamata olives add a rich, briny taste, while green olives bring a milder flavor. If you don’t have these, you can use other brined olives or capers for a similar zing.
Feta cheese: Feta’s crumbly texture and salty tang are classic here. For a dairy-free option, try a crumbly vegan cheese or omit it.
Dried oregano: It’s key for that Greek flavor. Fresh oregano works too if you have it, just add a bit more since it’s milder.
How Can I Cook Chicken for Juicy Greek Salad Bowls?
Cooking chicken breasts can be tricky because they dry out easily. Here’s how to keep them juicy and flavorful:
- Rub chicken with olive oil and season well with oregano, garlic powder, salt, and pepper for a flavorful crust.
- Preheat your pan to medium-high heat before adding chicken — this locks in juices.
- Cook about 5-7 minutes per side without moving it too much to get nice grill marks.
- Use a meat thermometer if you can—165°F (74°C) is perfectly cooked and safe.
- Let the chicken rest a few minutes after cooking. This step helps juices redistribute inside for better tenderness.
Equipment You’ll Need
- Grill pan or skillet – I recommend it because it helps get nice grill marks and cooks the chicken evenly.
- Sharp knife – makes slicing the cooked chicken into strips quick and safe.
- Cutting board – a sturdy surface for chopping vegetables without mess.
- Small bowls or plates – perfect for mixing spices and serving the finished bowls neatly.
- Measuring spoons – for accurate seasoning and olive oil pourings.
Flavor Variations & Add-Ins
- Switch the chicken to grilled shrimp or falafel for a seafood or vegetarian twist that keeps it fresh and filling.
- Replace feta with crumbled goat cheese or a dollop of hummus for a different tangy flavor.
- Add roasted red peppers or artichoke hearts for extra sweetness and texture.
- Sprinkle with chopped fresh dill or parsley for extra freshness and color.
How to Make Greek Chicken Salad Bowls?
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 cups mixed greens (lettuce, spinach, etc.)
- 1 cup cherry tomatoes, halved
- ½ cup cucumbers, sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup green olives, pitted
- ½ cup red onion, finely chopped
- 1 cup crumbled feta cheese
- 1 tbsp dried oregano (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes to cook the chicken. So, in total, plan for about 30 minutes to get everything ready and assembled.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together olive oil, dried oregano, garlic powder, salt, and pepper. Rub this seasoning mix evenly over both chicken breasts to coat them well.
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Place the chicken breasts in the pan and cook for about 5 to 7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing it into strips.
3. Prepare the Vegetables:
While the chicken cooks, wash and dry your mixed greens. Cut the cherry tomatoes in half, slice the cucumbers, pit and halve the kalamata and green olives, and finely chop the red onion.
4. Assemble the Bowls:
Divide the mixed greens evenly between two bowls. Neatly arrange the sliced chicken, cherry tomatoes, cucumbers, kalamata olives, green olives, red onion, and crumbled feta cheese on top of the greens.
5. Garnish and Serve:
Sprinkle the bowls with dried oregano for a little extra flavor. Serve your salad bowls as they are or add a side of lemon wedges or your favorite Greek dressing for a delicious finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid excess moisture that can interfere with browning.
Can I Prepare the Salad Ahead of Time?
You can chop the veggies and cook the chicken a few hours ahead. Keep everything refrigerated separately and assemble right before serving to keep greens crisp.
How Should I Store Leftovers?
Store any leftover chicken and salad components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently before adding it back to fresh greens.
What Can I Use Instead of Feta Cheese?
If you don’t have feta or prefer a substitute, try goat cheese, crumbled halloumi, or a dairy-free cheese alternative. You can also omit it for a lighter bowl.
