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Greek Chicken Salad with Lemon Vinaigrette

This Greek Chicken Salad is simple to make and uses rotisserie chicken which adds a ton of flavor and cuts down on prep time! You’re going to love this fresh and colorful salad!

Greek chicken salad in a glass bowl with a kitchen towel and lemon vinaigrette dressing in a mason jar.

Summer is approaching…eventually… and there is nothing like a fresh salad in those warmer months! This salad is my go-to salad. Its vibrant color and incredible flavor make it stand out against all the rest.

While you can certainly add any dressing you’d like, the homemade lemon vinaigrette is a tiny extra step that adds a major depth of flavor.

I think adding a hint of fresh dill would make this salad perfection. I didn’t have any on hand when I whipped this salad together, but I highly recommend chopping some dill up and adding it if you do have some.

Closeup of the greek chicken salad.
YouTube video
Greek Chicken Salad with Lemon Vinaigrette on a counter with a kitchen towel and two lemons.

Greek Chicken Salad with Lemon Vinaigrette

This Greek Chicken Salad is packed with fresh and colorful veggies, including kalamata olives, tomatoes, goat cheese, and red onion! Topped with a simple homemade lemon vinaigrette dressing.
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Course: Dinner, Salad, Side Dish
Cuisine: Mediterranean
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 905kcal
Author: Jamie

Ingredients

  • 6 cups chopped romaine lettuce or spring mix
  • 2 cups cooked shredded chicken I use rotisserie chicken
  • 1 cup chopped grape or cherry tomatoes
  • 1 cup chopped cucumber
  • 1/2 of a medium red onion, thinly sliced
  • 1/2 cup chopped kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill optional

For the lemon vinaigrette

  • 1/2 cup extra-virgin olive oil
  • 2 medium lemons
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Chop the lettuce, tomatoes, cucumbers, kalamata olives. Slice the red onion. In a large salad bowl, add the lettuce, vegetables, dill (if using), shredded chicken, and feta cheese to the bowl.
  • To make the lemon vinaigrette dressing, add the olive oil, minced garlic, oregano, salt, pepper, and juice from the 2 lemons to a mason jar with a lid and shake all the ingredients together. Pour the dressing over the salad and serve immediately. Enjoy!

Nutrition

Serving: 1g | Calories: 905kcal | Carbohydrates: 25g | Protein: 43g | Fat: 74g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 48g | Cholesterol: 122mg | Sodium: 2030mg | Potassium: 1187mg | Fiber: 10g | Sugar: 9g | Vitamin A: 13297IU | Vitamin C: 78mg | Calcium: 250mg | Iron: 5mg

If you enjoyed this salad, I’d sure appreciate you leaving a comment and review to let me know!

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