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My Fat Greek Salad with wooden fork

Big Fat Greek Chicken Salad

This Big Fat Greek Chicken Salad is the kind of dinner salad that actually feels satisfying. Loaded with juicy seasoned chicken, crisp vegetables, chickpeas, feta, olives, and a creamy Greek yogurt dressing, it’s fresh enough for hot summer nights while still filling enough for a real dinner. Perfect for busy weeknights, meal prep lunches, or those evenings when turning on the oven sounds absolutely terrible.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1½ - 2 lbs chicken breasts or chicken tenders
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp salt
  • Black pepper to taste
  • Juice of ½ lemon
For the Salad
  • 2 romaine hearts chopped
  • 1 cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 green bell pepper diced
  • ½ red onion thinly sliced
  • 15 oz chickpeas, rinsed and drained
  • ½ cup sliced pepperoncini
  • ½ cup kalamata olives
  • ¾ cup feta crumbles
Optional Additions
  • Whole wheat pita wedges
  • Homemade pita chips
  • Tzatziki drizzle
Creamy Greek Yogurt Dressing
  • ¾ cup Oikos plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Juice of ½ lemon
  • 1 garlic clove grated
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp oregano
  • Salt and black pepper to taste
  • Whisk until creamy and smooth.

Method
 

Step 1: Season the Chicken
  1. In a bowl, toss chicken with olive oil, lemon juice, garlic powder, oregano, paprika, onion powder, salt, and black pepper until evenly coated.
Step 2: Cook the Chicken
  1. Cook chicken using one of the following methods:
  2. Skillet: Cook over medium heat for 5–6 minutes per side until golden and cooked through.
  3. Grill: Grill over medium-high heat for 5–7 minutes per side.
  4. Let chicken rest for a few minutes before slicing.
Step 3: Assemble the Salad
  1. In a large serving bowl, combine romaine, cucumber, tomatoes, bell pepper, red onion, chickpeas, pepperoncini, olives, and feta.
Step 4: Finish and Serve
  1. Slice chicken and place on top of the salad. Drizzle with creamy Greek yogurt dressing right before serving.
  2. Serve with pita wedges, pita chips, or an extra drizzle of tzatziki if desired.

Notes

Notes:
  • Rotisserie chicken works great for an even faster dinner.
  • Keep dressing separate if meal prepping.
  • For extra crunch, add homemade pita chips right before serving.
  • If you prefer a thinner dressing, whisk in 1–2 tablespoons water or extra lemon juice.
Storage: Store salad and dressing separately for best texture. Salad: up to 3 days refrigerated Dressing: up to 5 days refrigerated Chicken: up to 4 days refrigerated
Recipe Tips:
  • Thinly slicing the onion keeps the flavor balanced.
  • Letting the chicken rest keeps it juicy.
  • Tossing the dressing at the last minute prevents soggy lettuce.
  • Extra feta makes this taste more restaurant-style.