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There’s just something about a Greek salad that gets me going—it gives “hot girl summer” vibes all year long. I love the freshness, the crunch, and the tangy, garlicky dressing. If it’s on a restaurant menu, I’m ordering it every time.
In an effort to rein in my takeout salad spending, I created a recipe that satisfies all of my Greek salad cravings, but at a fraction of the price. No, really—it comes to just $5.24 per serving! It’s full of fresh veggies, salty feta, and protein-packed chicken, which makes it filling and satisfying. And it pairs perfectly with all kinds of starchy sides like grilled pita bread, rice, quinoa, or roasted potatoes.
My favorite aspect of this recipe is how quickly it comes together—in just half an hour, to be exact. After you whisk together a simple vinaigrette, you use half to quickly marinate the chicken and save half to dress the salad. The dressing makes the chicken extra juicy and moist, and gives the salad a bright, garlicky, herby flavor.
All that’s left to do is cook the chicken, chop it up, and add it to a big bowl with chopped veggies, feta, and the reserved dressing.
Simply Recipes / Mihaela Kozaric Sebrek
Take It Indoors
If it’s grilling season, I recommend grilling the chicken, but you can absolutely make the chicken indoors instead. Pan-sear or bake the marinated chicken until it’s lightly golden brown on the outside and fully cooked (at least 165ºF on an instant-read thermometer) on the inside.
And if you’re vegetarian, this recipe is amazing with chickpeas or white beans instead of chicken!
Tips for Meal Prepping
My family ate this up in one sitting, but if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. If you’re meal prepping, I recommend waiting to add the chopped tomatoes and feta until just before serving to avoid them getting too mushy.
Simply Recipes / Mihaela Kozaric Sebrek
Make It a Greek Feast
If you’re using chicken breasts instead of cutlets, you can pound them until they are 3/4-inch thick or slice them in half lengthwise to make cutlets.
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1/2 cup extra-virgin olive oil
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1/3 cup freshly squeezed lemon juice
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2 cloves garlic, minced
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2 teaspoons dried oregano
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1 teaspoon Dijon mustard
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 1/2 pounds boneless, skinless chicken breast cutlets
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1 English cucumber
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3 to 4 vine-ripened tomatoes
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1 green bell pepper
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1/4 red onion
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1 cup crumbled feta cheese
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1/4 cup chopped parsley, optional
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Grilled pita bread, for serving, optional
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Make the dressing:
In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine.
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Marinate the chicken:
Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it’s well coated. Let sit for 5 minutes.
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Preheat the grill:
While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates.
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Grill the chicken:
Remove the chicken from the marinade and place it on the grill. Cook until the chicken is golden brown, grill marks appear, and it’s cooked through to an internal temperature of 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate or cutting board and let it rest for 5 minutes.
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Chop the veggies:
While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks and thinly slice the red onion.
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Dress, toss, and serve:
Cut the grilled chicken into bite-sized chunks and transfer it to a large serving bowl. Add the chopped vegetables, crumbled feta, remaining half of the dressing, and the parsley and olives, if using. Toss to coat with dressing and serve along with grilled pita bread, if desired.
Leftover salad can be stored in an airtight container in the fridge for up to 3 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 674 | Calories |
| 42g | Fat |
| 14g | Carbs |
| 60g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 674 |
| % Daily Value* | |
| 42g | 53% |
| Saturated Fat 11g | 56% |
| 178mg | 59% |
| 833mg | 36% |
| 14g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 8g | |
| 60g | |
| Vitamin C 47mg | 237% |
| Calcium 258mg | 20% |
| Iron 3mg | 18% |
| Potassium 1002mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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