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This Greek chicken salad with sun-dried tomato herb vinaigrette is packed with artichoke hearts, fresh cucumber, juicy tomatoes, creamy avocado, and crumbled feta. Every bite is tangy, creamy, and crisp with a bright, savory dressing that ties it all together.
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Watch how to make this
What makes this dish special
Now that it's officially spring, I find myself craving salads more often. I used to eat the same salad every day, but now that I prepare them for my husband too, I try to keep it as exciting as possible. Luckily, I have a collection of salad recipes that I used when I was a private chef. My clients frequently requested healthy but satisfying salads for their lunches, so I had to constantly think of creative ways to serve this dish.
One of the most popular favorite salads was this Greek chicken salad with sun-dried tomato herb vinaigrette. Juicy marinated chicken is cooked to perfection and paired with cherry tomatoes, avocado, cucumber, and artichoke hearts; this salad has it all.
Recipe
Greek Chicken Salad
Ingredients
Greek chicken
- 1 pound chicken breast skinless, boneless
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves grated
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest
- ½ teaspoon paprika
- ½ teaspoon black pepper
Sun-dried tomato herb vinaigrette
- ⅓ cup sun-dried tomato oil
- ¼ cup lemon juice
- ¼ cup parsley
- 2 tablespoons fresh dill
- 2 teaspoons dijon mustard
- 1 garlic clove
- salt and pepper
Remaining ingredients
- 8 cups chopped romaine
- 1 pint cherry tomatoes halved
- 2 avocados diced
- 2 cups diced cucumber
- 2 cups quartered artichoke hearts
- ½ cup crumbled feta
- ¼ cup chopped sun-dried tomatoes
- ¼ cup fresh dill
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Marinate the Greek chicken. Combine the olive oil with balsamic vinegar, garlic, salt, oregano, lemon zest, paprika, and black pepper in a shallow bowl. Add chicken breasts, turning to coat. Let sit at room temperature for 30 minutes or in the refrigerator for up to 4 hours..
- Meanwhile, make the sun-dried tomato herb vinaigrette. Combine sun-dried tomato oil, lemon juice, parsley, dill, mustard, and garlic in a blender and puree until smooth. Season with salt and pepper and set aside.
- Lay chicken in the prepared baking sheet and cook in the oven for 22-25 minutes or until the juices run clear. Let rest for 10 minutes and slice or cut into bite-sized chunks.
- Assemble the salads. Portion romaine lettuce into bowls and top with Greek chicken, halved cherry tomatoes, diced avocado, diced cucumber, quartered artichoke hearts, crumbled feta, and chopped sun-dried tomatoes. Sprinkle fresh dill on top and toss with the sun-dried tomato herb vinaigrette. Serve immediately.
Notes
Step-by-step instructions
Step 1: Marinate chicken
Most of the ingredients for this Greek chicken salad are raw, so all you have to do is cook the chicken and make the vinaigrette. Pretty easy, right? This also makes it ideal for meal prep, making it easy to just throw everything together.
To prepare the Greek chicken, first marinate it in balsamic vinegar, olive oil, lemon zest, garlic, dried oregano, salt, pepper, and paprika. If you want to use fresh oregano, you'll need 1 tablespoon chopped fresh oregano.
Let the chicken sit for at least 30 minutes and up to four hours. If you're short on time, you can also cut the chicken in half horizontally, making 4 cutlets.
Just by looking at the chicken, I can tell it's going to be delicious!
Step 2: Prepare vinaigrette
While the chicken is soaking up those flavors, make the sun-dried tomato herb vinaigrette.
Instead of using sun-dried tomatoes, which can be difficult to puree, we're going to use the oil from the jar.
You'll need an 8-ounce jar to get about ⅓ cup of sun-dried tomato oil. If you're unable to get ⅓ cup, add enough extra virgin olive oil to reach the desired amount.
Then, blend it with fresh parsley, dill, lemon juice, garlic, and Dijon mustard in a blender until smooth. Season the dressing with salt and pepper and set it aside.
You can also make the dressing several days in advance.
Step 3: Cook chicken
Now let's go back to the chicken. I chose to cook it in the oven since the breasts were thick; however, you can cook them on the stovetop or grill.
No matter the method, you want to cook the chicken until the juices run clear. The best way to test if it's done is by using a meat thermometer. Once the internal temperature reaches 165 degrees, it's ready.
Let the chicken rest for 10 minutes before slicing to allow the juices to permeate. Since we're using chicken breasts, this step is even more important to ensure the juiciest meat
Step 4: Assemble salads
Meanwhile, cut and prepare the remaining ingredients, including the cherry tomatoes, cucumber, avocado, and romaine. You can add additional ingredients such as diced red onion, olives, or even shaved asparagus.
Assemble the Greek chicken salads, piling on the toppings. Finish with a sprinkle of fresh dill and serve with the sun-dried tomato herb vinaigrette.
This salad may look complicated at first glance, but really, the only item that requires cooking is the chicken. And with so many fantastic ingredients, it's almost a guarantee that this salad is going to be good!
Make-ahead and storage
- Make-ahead: The vinaigrette can be prepared up to 3 days in advance.
- Store: Keep the salad and dressing in separate containers in the refrigerator for up to 3 days.
More chicken salad recipes
Looking for more chicken salad ideas? Try these:
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