Greek Chicken With Cucumber Feta Salad – Bright, Fresh, and Satisfying

Greek chicken with cucumber feta salad is the kind of meal that tastes like sunshine on a plate. It’s simple to make, big on flavor, and perfect for weeknights or casual entertaining. Juicy lemon-garlic chicken pairs with a cool, crunchy salad tossed with feta and herbs.

Everything comes together fast, but it still feels special. You get a balanced plate without fuss or complicated steps.

Why This Recipe Works

This recipe leans on classic Mediterranean flavors that naturally complement each other. Acidic lemon and tangy yogurt tenderize the chicken and lock in moisture, while garlic and oregano add depth.

The cucumber salad brings crisp texture, salt from the feta, and freshness from dill and mint. It’s a complete meal that balances protein, crunch, and brightness in every bite.

Ingredients

• For the Chicken:
• 1.5 pounds boneless, skinless chicken thighs or breasts
• 3 tablespoons extra-virgin olive oil
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 3 garlic cloves, minced
• 1.5 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon honey (optional, to balance acidity)
• 2 tablespoons plain Greek yogurt (optional for extra tenderness)
• For the Cucumber Feta Salad:
• 1 large English cucumber (or 4 Persian cucumbers), thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint (or parsley)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar (or lemon juice)
• 1/2 teaspoon dried oregano
• Pinch of kosher salt and black pepper
• Optional Add-Ons:
• Warm pita or flatbread
• Tzatziki or a quick yogurt-garlic sauce
• Kalamata olives
• Cooked orzo, rice, or quinoa

Step-by-Step Instructions

1. Marinate the chicken. In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, salt, pepper, honey, and Greek yogurt. Add the chicken and coat well.

   Cover and refrigerate for at least 30 minutes and up to 8 hours.

2. Prep the salad. In a large bowl, combine cucumber, cherry tomatoes, red onion, feta, dill, and mint. In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the vegetables and toss gently.

   Set aside while you cook the chicken.

3. Cook the chicken on the stovetop. Heat a large skillet over medium-high. Add a drizzle of olive oil. Cook chicken 4–6 minutes per side (thighs may need a bit longer) until browned and cooked through.

   Internal temperature should reach 165°F (74°C).

4. Or grill it. Preheat grill to medium-high and oil the grates. Grill chicken 4–6 minutes per side, flipping once, until nicely charred and cooked through.
5. Rest and slice. Transfer chicken to a plate, tent loosely with foil, and rest for 5 minutes. Slice or serve whole.
6. Plate it up. Add a generous scoop of cucumber feta salad to each plate.

   Top with sliced chicken and any pan juices. Finish with a squeeze of lemon and a drizzle of good olive oil.

7. Serve with extras. Add warm pita, a spoon of tzatziki, or a side of orzo or rice to make it more substantial.

Keeping It Fresh

The key to a crisp cucumber salad is managing moisture. Salt the cucumbers lightly and pat dry if they seem watery, especially if you’re prepping ahead. Dress the salad just before serving to keep the cucumbers snappy.

If you need to make it in advance, store the dressing separately and toss right before the meal. For leftovers, keep the chicken and salad in separate containers in the fridge for up to 3 days.

Benefits of This Recipe

• Balanced nutrition: Lean protein, healthy fats, and plenty of fresh vegetables make this a well-rounded meal.
• Weeknight-friendly: The marinade does the heavy lifting. Actual cook time is quick, and cleanup is minimal.
• Big flavor, simple ingredients: Pantry staples like olive oil, lemon, garlic, and oregano bring it to life.
• Versatile serving options: Works as a plate, a pita wrap, or a bowl with grains.
• Great for meal prep: Cook the chicken ahead and assemble the salad fresh for speedy lunches.

Pitfalls to Watch Out For

• Over-marinating with acid: Lemon juice can make chicken mushy if left too long.

  Keep marinades under 8 hours, or reduce lemon if marinating overnight.

• Watery salad: Cucumbers release water. Keep the dressing light and toss close to serving time.
• Dry chicken breasts: If using breasts, pound to even thickness and don’t overcook. Pull at 160°F; carryover heat will finish the job.
• Too salty: Feta and olives are salty.

  Taste before adding extra salt to the salad or chicken.

Recipe Variations

• Sheet pan version: Arrange marinated chicken on a sheet pan with cherry tomatoes and red onion. Roast at 425°F (220°C) for 18–22 minutes, broiling at the end for color. Toss cucumbers and feta separately and combine at the end.
• Herb swap: Use fresh oregano and parsley if you don’t have dill or mint.

  Basil adds a sweet twist in summer.

• Spice it up: Add a pinch of red pepper flakes or smoked paprika to the chicken marinade.
• Creamy salad: Stir a spoonful of Greek yogurt into the dressing for a creamier cucumber salad.
• Grain bowl: Serve over quinoa, farro, or lemony orzo. Add olives and a handful of arugula.
• Vegetarian option: Swap chicken for grilled halloumi or roasted chickpeas with the same marinade flavors.
• Low-lactose: Skip the yogurt in the marinade and use a lactose-free feta or omit the cheese.

FAQ

Can I use chicken drumsticks or bone-in thighs?

Yes. Increase cook time to ensure the meat reaches 165°F.

For bone-in pieces, oven-roasting at 400°F (205°C) for 30–40 minutes works well, finishing under the broiler for color.

What if I don’t have Greek yogurt for the marinade?

You can skip it. The olive oil and lemon still deliver great flavor. If you want that tenderizing effect, a splash of buttermilk or a bit more olive oil works in a pinch.

How far ahead can I make the salad?

The vegetables can be sliced up to a day ahead.

Store them undressed. Toss with the dressing and feta right before serving to keep it crisp.

Is this recipe good for meal prep?

Absolutely. Cook the chicken and store it in portions.

Keep the salad components separate and assemble when ready to eat. Add a grain for a complete, portable lunch.

What’s a quick sauce to serve on the side?

Mix Greek yogurt with grated cucumber, garlic, lemon, olive oil, and dill for a simple tzatziki. Or whisk yogurt, lemon, and a pinch of salt for a fast, tangy drizzle.

Can I cook the chicken in an air fryer?

Yes.

Preheat to 380°F (193°C). Cook chicken thighs 12–16 minutes, flipping halfway, until browned and at 165°F. Breasts may need slightly less time depending on thickness.

How do I keep red onion from overpowering the salad?

Soak sliced onion in cold water for 10 minutes, then drain and pat dry.

It softens the bite without losing flavor.

What kind of feta is best?

Block feta stored in brine has the best texture and flavor. Crumble it just before adding to the salad for maximum freshness.

Wrapping Up

Greek chicken with cucumber feta salad brings bold flavor with minimal effort. The lemony, garlicky chicken is satisfying, and the cool salad keeps the plate light and fresh.

It’s a flexible recipe that fits busy nights, meal prep, or hosting friends. Keep the technique simple, lean on quality ingredients, and let the Mediterranean flavors shine. This is the kind of meal you’ll come back to again and again.