Greek Chicken Salad Bowls are a fresh and colorful meal that’s perfect for lunch or dinner. They’re packed with juicy grilled chicken, crisp cucumbers, ripe tomatoes, tangy feta cheese, and briny olives, all tossed together on a bed of crunchy greens. The flavors are bright and satisfying, with a zesty lemon and oregano dressing tying everything together.
I love making these bowls when I want something light but filling. The combination of the herby chicken and creamy feta always makes me smile, and the olives give it just the right salty kick. It’s one of those recipes where you can mix and match the veggies you like best—or whatever you have on hand—and it still turns out great.
My favorite way to serve the salad bowls is with a side of warm pita bread for scooping up every last bite. It’s also perfect for meal prep because the ingredients hold up well in the fridge, and I enjoy having a healthy, ready-made lunch waiting for me during busy days. This dish is a nice, simple way to eat something fresh and delicious all week long.
Key Ingredients & Easy Swaps
Chicken Breasts: Boneless and skinless work best for quick grilling. If you prefer, thighs are juicier and more forgiving if slightly overcooked.
Olive Oil & Oregano: Olive oil helps keep the chicken moist. Dried oregano gives the salad that classic Greek flavor. Fresh oregano can be used, just chop it finely.
Salad Greens: Mixed greens or romaine lettuce both add nice crunch. Choose your favorite or what’s available for freshness.
Feta Cheese: Crumbled feta adds saltiness and creaminess. If avoiding dairy, try a vegan feta or omit it altogether.
Veggies & Peppers: Cherry tomatoes, cucumbers, and red onions keep it fresh and crisp. Kalamata olives bring a tangy punch, while pepperoncini add a mild heat. If you don’t have pepperoncini, try mild banana peppers.
How Do You Grill Chicken Perfectly for a Salad Bowl?
Grilling the chicken well is key to keeping it juicy and flavorful. Here’s how I do it:
- Preheat the grill or skillet until hot. This helps get a nice sear.
- Rub chicken with olive oil and season generously with oregano, salt, and pepper.
- Grill 5-7 minutes per side without moving too much to get grill marks and even cooking.
- Check for doneness by making sure juices run clear or using a meat thermometer (165°F or 74°C).
- Let the chicken rest 5 minutes before slicing. This keeps the juices sealed in.
This resting step is one I always follow to avoid dry chicken. After slicing, the chicken will blend beautifully with the crisp salad.
Equipment You’ll Need
- Grill or skillet – I recommend a grill if you like those smoky flavors, but a skillet works well too for quick cooking.
- Tongs or a spatula – for flipping and handling the chicken safely.
- Cutting board and knife – for slicing chicken and chopping vegetables.
- Salad bowls or plates – to assemble and serve your beautiful bowls.
- Measuring spoons – for oregano and olive oil to ensure the right amounts.
- Optional: Lemon wedges – for squeezing over the salad and adding fresh flavor.
Flavor Variations & Add-Ins
- Try grilled shrimp or chicken thighs instead of breasts for different flavors and textures.
- Swap feta cheese for crumbled goat cheese or shredded mozzarella if you prefer a milder taste.
- Add sliced avocado or a handful of toasted pine nuts for extra richness and crunch.
- Sprinkle fresh dill or parsley on top for added fresh herby notes, perfect for summer days.
Greek Chicken Salad Bowls
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil (for chicken)
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 cups mixed salad greens or romaine lettuce
- 1 cup cherry tomatoes, quartered
- 1/2 cup roasted red peppers, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1/2 cup chickpeas, rinsed and drained
- 1/2 cup kalamata olives
- 1/4 cup pepperoncini peppers
- 1/2 cup crumbled feta cheese
- 1 tbsp dried oregano (for sprinkling on top)
- Optional: lemon wedges for serving
Time Needed
This dish takes about 20 minutes to prepare, including grilling the chicken and slicing the veggies. You’ll spend about 10-15 minutes cooking the chicken, and a few minutes assembling the bowls before enjoying your fresh and flavorful meal.
Step-by-Step Instructions:
1. Cook the Chicken
Preheat your grill or skillet over medium-high heat. Rub the chicken breasts with olive oil, dried oregano, salt, and pepper. Grill the chicken for about 5-7 minutes on each side or until fully cooked and the juices run clear. Once done, let the chicken rest for a few minutes to lock in the juices, then slice it into strips.
2. Prepare the Salad Bowls
Start by placing mixed salad greens or romaine lettuce at the bottom of each bowl. Arrange the cherry tomatoes, roasted red peppers, red onion slices, cucumber slices, chickpeas, kalamata olives, and pepperoncini peppers around the bowl in sections for a colorful and organized look.
3. Assemble and Serve
Set the sliced grilled chicken breast in the center of each bowl. Add a generous amount of crumbled feta cheese to one side. Sprinkle the dried oregano over the chicken and feta to give it that classic Greek flavor. Serve with lemon wedges on the side if you like a zesty finish. You can either toss everything together before eating or enjoy it layered as is.
Enjoy your vibrant and tasty Greek Chicken Salad Bowl!
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture, which helps with better grilling and seasoning.
Can I Make This Salad Ahead of Time?
You can prep and chop all the veggies in advance and store them in airtight containers in the fridge for up to 2 days. It’s best to grill the chicken fresh and assemble just before serving to keep the salad crisp.
How Should I Store Leftovers?
Keep leftover salad and chicken in separate airtight containers in the fridge for up to 3 days. Reheat the chicken separately to avoid wilting the salad greens, then combine before eating.
What Can I Use Instead of Kalamata Olives?
If you don’t have kalamata olives, try black olives or green olives for a different but still tangy flavor. Just make sure to slice them if needed for easier eating.