Greek Chicken Salad Bowls – Fresh, Fast, and Full of Flavor
Greek Chicken Salad Bowls are the kind of meal that feels like sunshine on a plate. You get juicy, herby chicken, crunchy veggies, briny olives, and creamy feta—tossed with a bright lemon-oregano dressing. It’s simple to prep, easy to customize, and satisfying without feeling heavy.
Whether you’re cooking for a quick weeknight dinner or meal prepping for lunches, this bowl checks every box. And the best part? Everything comes together with minimal fuss and maximum flavor.
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Get Your Program TodayWhat Makes This Recipe So Good
- Balanced flavors: Tangy lemon, salty feta, crisp cucumbers, and savory chicken create a perfect bite every time.
- Meal-prep friendly: The components keep well, so you can assemble bowls in minutes during the week.
- Fast cooking: Thin-cut chicken or chicken thighs sear quickly and stay juicy.
- Customizable base: Serve over greens for a lighter bowl or add grains like quinoa or farro for more staying power.
- Wholesome and satisfying: High in protein and fiber, with plenty of fresh produce.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
- Marinade/Dressing: 1/4 cup extra-virgin olive oil, 1 large lemon (zest and juice), 2 cloves garlic (minced), 1–2 teaspoons dried oregano, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Veggies: 1 English cucumber, 1 pint cherry tomatoes, 1 small red onion, 1 red bell pepper
- Greens/Base: 5–6 cups chopped romaine or mixed greens; optional 2 cups cooked quinoa, farro, or orzo
- Add-ins: 1/2 cup Kalamata olives (pitted), 1/2 cup crumbled feta cheese, 1/4 cup fresh parsley or dill (chopped)
- Optional extras: 1 avocado, pepperoncini, pita or warm pita chips, tzatziki
Instructions
- Make the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, Dijon, honey, salt, and pepper until emulsified.
- Marinate the chicken: Pat chicken dry.
Add to a zip-top bag or shallow dish with half the marinade. Toss to coat. Marinate 20–30 minutes at room temperature or up to 12 hours in the fridge.
Reserve the remaining marinade as dressing.
- Prep the veggies: Slice cucumbers into half-moons, halve cherry tomatoes, thinly slice red onion, and dice the red bell pepper. Chop parsley or dill.
- Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil.
Cook chicken 4–6 minutes per side (thighs may need a minute more) until browned and cooked through. Rest 5 minutes, then slice.
- Build the base: Add chopped romaine or mixed greens to bowls. If using grains, add a scoop to each bowl.
- Add toppings: Arrange cucumber, tomatoes, onion, bell pepper, olives, and feta over the greens.
Add sliced chicken on top.
- Dress and finish: Whisk the reserved dressing again. Drizzle over bowls. Sprinkle with fresh herbs.
Add avocado or tzatziki if you like.
- Serve: Taste and adjust salt, pepper, or lemon. Serve with warm pita or pita chips for crunch.
How to Store
- Component storage: Store cooked chicken, chopped veggies, greens, and dressing separately in airtight containers. They’ll keep 3–4 days in the fridge.
- Avoid soggy greens: Don’t dress the salad until just before eating.
Keep tomatoes and cucumbers separate if you’re extra sensitive to moisture.
- Freezer tips: Freeze cooked chicken (sliced or cubed) up to 2 months. Thaw overnight in the fridge and warm gently before serving.
- Meal prep bowls: Layer grains, then chicken, then sturdy veggies. Keep greens and dressing in separate containers to combine right before eating.
Health Benefits
- High-quality protein: Chicken supports muscle repair and keeps you full longer.
- Heart-healthy fats: Olive oil provides monounsaturated fats, linked to better heart health.
- Fiber and antioxidants: Tomatoes, cucumbers, peppers, and greens add fiber, vitamin C, and antioxidants that support immune function and digestion.
- Calcium boost: Feta adds calcium and a little protein; choose a high-quality feta for the best flavor with less needed.
- Smart carbs: If you add whole grains like quinoa or farro, you’ll get extra fiber, minerals, and steady energy.
Common Mistakes to Avoid
- Skipping the marinade: Even 20 minutes makes the chicken far more flavorful and tender.
- Overcooking the chicken: Use medium-high heat and pull it when the center is just cooked through.
Rest before slicing to keep it juicy.
- Soggy salads: Don’t dress the bowl until serving. Keep wet ingredients separate if prepping ahead.
- Under-seasoning: Taste the dressing and adjust salt, lemon, and oregano. Bright flavors matter here.
- Too much oil or cheese: A little feta and olive oil go a long way.
Balance is key so the salad stays fresh and light.
Alternatives
- Protein swaps: Try shrimp, salmon, or chickpeas. Grilled tofu works well with the same marinade (use extra oregano).
- Dairy-free: Skip feta and add creamy avocado or a dollop of dairy-free tzatziki.
- Low-carb: Use extra greens and skip grains. Add more cucumbers and peppers for crunch.
- Gluten-free: This recipe is naturally gluten-free.
If serving with pita, choose a gluten-free option.
- Herb variations: Fresh dill, mint, or basil add a different twist. A pinch of sumac brings a lovely lemony note.
- Spice it up: Add red pepper flakes to the dressing or a dusting of smoked paprika on the chicken.
FAQ
Can I use store-bought dressing?
Yes. Choose a high-quality Greek or lemon-oregano vinaigrette.
Still marinate the chicken in a portion of it to infuse flavor, and use the rest for drizzling.
Is this good for meal prep?
Absolutely. Store components separately and assemble when ready to eat. The chicken and grains hold well for several days, and the veggies stay crisp if kept dry.
Can I bake the chicken instead of grilling?
Yes.
Bake at 425°F (220°C) for 15–20 minutes, depending on thickness, until cooked through. Broil for 1–2 minutes at the end for light browning.
What’s the best substitute for feta?
Crumbled goat cheese has a similar tangy creaminess. For dairy-free, try olives plus avocado for richness and a squeeze of extra lemon.
How do I make this vegetarian?
Swap the chicken with roasted chickpeas or marinated tofu.
Keep the same dressing and toppings for the classic Greek flavors.
Can I use rotisserie chicken?
Yes. Toss pulled rotisserie chicken with a little of the dressing to add moisture and flavor before adding it to the bowl.
Wrapping Up
Greek Chicken Salad Bowls deliver big flavor with simple ingredients and straightforward prep. The mix of juicy chicken, crisp veggies, lemony dressing, and salty pops of feta and olives makes every bite bright and satisfying.
Prep the components once and enjoy fresh, customizable bowls all week. Keep it simple, adjust to your taste, and let the ingredients do the heavy lifting.
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