Fun fact: Greek salads were one of the first meals I tried to prep back when I started in 2014.
They were some of my saddest desk lunches at the time. We’re talking super soggy cucumbers and tomatoes with watery feta and limp lettuce. I wish I could go back to 22-year-old Talia, shake her, and say, don’t dress the salad until you eat it! It’s that simple, folks.
You, however, will have a much more successful, exciting and tasty Greek salad experience.
When I think Greek salad, I think crunchy lettuce, cucumbers, feta, tomato, olives and lemon. Lots of lemon. It’s the kind of meal that wakes me up in the middle of the day, not the kind that would make me want to curl up under my desk and nap.
And that’s exactly what you’re going to get in this recipe! With the addition of yogurt-marinated chicken, of course.
Let’s talk about the chicken:
This chicken recipe is great if you have a grill or grill pan (which is what I have as a city dweller with no backyard).
We’re marinating the chicken in yogurt, which tenderizes the meat (hello moist chicken!) and adds a nice flavor. Ideally, marinate the meat for 15-30 minutes, or up to 24 hours before cooking. Fun fact: there’s really no difference in the tenderness of the meat when you compare 30 minutes of marinating time and 24 hours of marinating time!
When you’re ready to cook, I recommend lightly shaking off/wiping away excess yogurt. But don’t take all of the yogurt off, just any that seems a little drippy.
If you’re feeling adventurous, feel free to add other spices and herbs to the marinade!
And if you want, you can replace the chicken with beef, which would be delicious.
Are you dairy-free? Use dairy-free plain yogurt instead.
Change up the salad
Here are some ways to make the salad your own:
- Turn it into a pasta salad. Replace romaine lettuce with your favorite pasta!
- Add chopped bell peppers
- Add chopped red onion
- Use your salad as pita or wrap stuffing
- Turn it into a grain bowl with cooked quinoa, farro, cous cous or rice
- Use your favorite dressing (storebought or homemade)
This is a really easy recipe, and I can’t wait to see what you do with it!
How to double or add more volume to this recipe:
To double this recipe, simply double the ingredients. You may need to cook the chicken in batches!
To add more volume to this recipe, I recommend adding another easy vegetable like bell peppers or throw the salad in a pita to make it sandwich-like.
This salad can last in the fridge for up to four days. It’s not freezer-friendly and it doesn’t need to be reheated! You can eat it cold or at room temp.