Paleo Greek Chicken Salad

Total time42 min

Prep time20 min

Cook time12 min

This bright, satisfying salad brings together juicy grilled chicken, crisp cucumber, cherry tomatoes, briny Kalamata olives, and fresh herbs in a way that feels genuinely indulgent without straying from whole-food ingredients. The lemon-oregano dressing is whisked together in minutes from olive oil, fresh lemon juice, and a touch of Dijon — no sugar, no grains, nothing processed. Greek-inspired flavors can sometimes rely on feta or pita to feel complete, but this version proves you don't need either to get that punchy, Mediterranean satisfaction. Rubbing the chicken with oregano, garlic powder, and olive oil before grilling builds real depth of flavor, and letting it rest before slicing keeps every strip tender and juicy. The whole thing comes together for four people and holds up beautifully if you store the components separately and toss just before serving — making it a smart option for meal prep. Fresh mint is optional but worth it if you have it on hand, adding a cool, aromatic lift that takes the whole bowl up a notch.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp dried oregano
½ tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

2 english cucumbers, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, thinly sliced
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together 2 tbsp olive oil, 1 tsp dried oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture evenly over both sides of each breast.
2
Heat a grill pan or outdoor grill over medium-high heat until very hot. Place the chicken on the grill and cook undisturbed for 5–6 minutes, until the underside has clear grill marks and releases easily from the surface. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

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