Best 6 Greek Chicken Salad With Lemon Herb Dressing Recipes

A delicious and refreshing Greek chicken salad with lemon herb dressing is a perfect meal for lunch or dinner. This salad is packed with flavor and healthy ingredients, including juicy chicken, crisp vegetables, and a zesty lemon herb dressing. It's a great way to get your daily dose of protein and vegetables, and it's also a great make-ahead meal.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Greek Salad with Oregano Marinated Chicken image

Provided by Dave Lieberman

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

GREEK CHICKEN SALAD WITH LEMON-HERB DRESSING

Greek Chicken Salad with Lemon-Herb Dressing image

Make and share this Greek Chicken Salad with Lemon-Herb Dressing recipe from Food.com.

Provided by Sharon123

Categories Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups shredded romaine lettuce
2 cups chopped cooked chicken
1 cup garbanzo beans, drained
2 tomatoes, cut into wedges
3/4 cup kalamata olive, pitted
1 (4 ounce) package crumbled feta cheese
3 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Salad: Combine first 5 ingredients in a large bowl.
Toss with Lemon-Herb Dressing; top with feta cheese.
Serve with toasted pita bread triangles.
Enjoy!
Yield: 4 to 6 servings Lemon-Herb Dressing: Whisk together all ingredients until well blended; chill.
Yield: about 3/4 cup.

GREEK SALAD DRESSING

Greek Salad Dressing image

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Steps:

In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GREEK CHICKEN SALAD

Greek Chicken Salad image

A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'

Provided by Lois

Categories Salad

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups cubed, cooked chicken meat
½ cup sliced carrots
½ cup sliced cucumber
¼ cup sliced black olives
¼ cup crumbled feta cheese
¼ cup Italian-style salad dressing

Steps:

In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.3 g, Cholesterol 60.8 mg, Fat 10 g, Fiber 0.8 g, Protein 20.7 g, SaturatedFat 3 g, Sodium 471.6 mg, Sugar 2.3 g

BAKED GREEK CHICKEN SALAD

Baked Greek Chicken Salad image

Make and share this Baked Greek Chicken Salad recipe from Food.com.

Provided by Dienia B.

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breasts, boneless
2 teaspoons all purpose Greek seasoning, Greek Seasoning Mix
1 lemon, juice of
1/4 cup butter, melted
16 ounces lettuce
1 tomatoes
1 cucumber, peeled diced
1 onion
2 ounces feta cheese
1/4 cup black olives
16 ounces fresh spinach
1 lemon
2 tablespoons olive oil

Steps:

Place chicken breasts in a baking dish.
Sprinkle with spice mixture, recipe #425441.
Mix together lemon juice and melted butter; pour over chicken.
Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken.
Slice chicken into strips.
Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips.
Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing.
If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Greek-Stuffed Chicken Breast with Lemon Sauce image

Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.

Provided by tcasa

Categories World Cuisine Recipes European Greek

Time 1h25m

Yield 2

Number Of Ingredients 15

Ingredients

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 (10 ounce) package spinach, roughly chopped
1 tomato, seeded and diced
½ onion, diced
¼ cup crumbled feta cheese, or more to taste
butcher's twine
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon chopped fresh rosemary
¼ teaspoon dried thyme
salt and ground black pepper to taste

Steps:

Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
Preheat the oven to 375 degrees F (190 degrees C).
Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g

Tips:

Use high-quality chicken: Opt for organic, free-range chicken for the best flavor and texture.
Shred the chicken properly: Use a fork or your fingers to shred the chicken into bite-sized pieces. Avoid using a food processor, as this can result in a mushy texture.
Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This saves time when you're ready to assemble the salad.
Use fresh herbs: Fresh herbs add a burst of flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Don't skimp on the lemon juice: Lemon juice is what gives this salad its bright, tangy flavor. Use fresh lemon juice for the best results.
Serve the salad immediately: Chicken salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.

Conclusion:

This Greek chicken salad with lemon-herb dressing is a delicious and refreshing salad that is perfect for lunch or dinner. It's packed with protein, healthy fats, and vitamins and minerals. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give this Greek chicken salad a try!