Greek Chicken Salad Bowls are a fresh and tasty mix that brings together tender grilled chicken, crisp cucumbers, juicy tomatoes, salty feta cheese, and briny olives, all tossed with crunchy greens and a zingy lemon dressing. It’s like a little Mediterranean vacation on your plate, with bright colors and bold flavors that make every bite exciting.
I love making these bowls because they’re super easy to put together but still feel special. The chicken comes out juicy and flavorful, especially if you marinate it with some garlic and oregano beforehand. Plus, adding a handful of fresh herbs like parsley or dill really lifts the whole dish and makes it taste homemade and fresh.
My favorite way to enjoy this salad bowl is for a light lunch or dinner when I want something filling but not heavy. It’s perfect on a sunny day, maybe with some warm pita bread on the side for scooping up every last bit. Whenever I make it, friends always ask for the recipe because it feels both healthy and satisfying, without any fuss.
Key Ingredients & Substitutions
Chicken breasts: These give the salad its protein and work well with the Greek spices. If you prefer, use chicken thighs for juicier meat or a plant-based chicken alternative.
Quinoa: Quinoa adds texture and makes this salad filling. If you can’t find quinoa, couscous or bulgur are good substitutes with a similar nutty flavor.
Feta cheese: Feta brings the signature tangy taste. For a dairy-free option, try a vegan feta or skip it and add avocado for creaminess.
Olive oil: It’s used both to cook the chicken and for the dressing. Extra virgin olive oil adds the best flavor, but any mild oil can work if needed.
Kalamata olives: These olives bring a briny punch. If they’re too strong for you, black olives or green olives make a milder choice.
How Do You Cook Chicken So It Stays Juicy and Flavorful?
Cooking chicken breasts can be tricky—they can dry out fast! Here’s how to keep them juicy:
- Rub the spice mix all over the chicken to add flavor before cooking.
- Heat the olive oil until shimmering but not smoking, then add the chicken.
- Cook on medium heat to brown the outside while keeping inside moist.
- Flip just once, after about 6-7 minutes, to get good color and even cooking.
- Check doneness by cutting near the thickest part—juices should run clear.
- Let the chicken rest a few minutes after cooking to keep juices locked in.
Equipment You’ll Need
- Medium pot with lid – I like this for cooking quinoa evenly and quickly, so your salad has a nice base.
- Skillet – a good non-stick or stainless-steel pan helps cook the chicken with even heat and easy cleaning.
- Whisk or fork – perfect for mixing the dressing until smooth.
- Salad bowls or plates – for assembling and serving your colorful salad bowls.
- Knife and cutting board – essential for chopping cucumbers, tomatoes, and slicing chicken easily.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or falafel for different protein options that still pair well with the Greek flavors.
- Add in cucumbers or bell peppers for extra crunch and freshness.
- Try goat cheese instead of feta for a slightly different tang.
- Sprinkle with chopped mint or basil to freshen up the flavors.
Greek Chicken Salad Bowls
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups water or chicken broth (for cooking quinoa)
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil (for chicken)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional garnish)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend 15 minutes cooking the quinoa, about 12-15 minutes cooking and resting the chicken, and a few minutes preparing the veggies and dressing before assembling everything into delicious bowls.
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa well under cold water. In a medium pot, bring 2 cups of water or chicken broth to a boil. Stir in the quinoa, reduce heat to low, cover the pot, and let it simmer gently for about 15 minutes. When it’s done, the quinoa will be fluffy and the liquid absorbed. Fluff it with a fork and set aside to cool slightly.
2. Prepare and Cook the Chicken:
While quinoa cooks, mix the dried oregano, garlic powder, paprika, salt, and pepper in a small bowl. Rub this spice mixture all over the chicken breasts. Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the chicken in the pan and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Taste and adjust seasoning if needed.
4. Assemble the Salad Bowls:
Begin by spreading a base of the cooked quinoa in each bowl. Neatly arrange the sliced chicken, chopped cucumber, halved cherry tomatoes, Kalamata olives, and thin slices of red onion around the quinoa. Sprinkle crumbled feta cheese over the top and drizzle with the fresh dressing.
5. Garnish and Serve:
Finish by sprinkling chopped fresh parsley on top for a pop of color and extra flavor. Serve your Greek Chicken Salad Bowls immediately, and enjoy the fresh, vibrant flavors!
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure the chicken breasts are fully thawed before cooking. Thaw them overnight in the fridge or use the cold water method by submerging them in a sealed bag for faster defrosting. Pat dry to avoid excess moisture in the pan.
Can I Make the Salad Ahead of Time?
Absolutely! You can cook the quinoa and chicken a day ahead and store them separately in the fridge. Assemble the salad just before serving to keep the veggies crisp and the dressing fresh.
How Should I Store Leftovers?
Keep any leftovers in airtight containers in the fridge for up to 3 days. Store the dressing separately to prevent the salad from getting soggy. Reheat the chicken gently if desired, or enjoy the salad cold.
What Can I Substitute for Quinoa?
If you don’t have quinoa, try couscous, bulgur wheat, or even cooked brown rice. They all offer a nice texture that pairs well with the fresh ingredients and dressing.