Greek-Style Salad with Chicken
This colorful salad combines fresh tomatoes, cucumber, bell pepper, red onion, olives and cheese with tender baked chicken. A simple lemon and olive oil dressing brings everything together.
Updated : 11 November, 2026
Easy
About 45 min.
Ingredients
200 grams
Chicken fillet
150 grams
Cherry tomatoes
80 grams
Brynza
50 grams
Olive
1
Bell pepper
1
Cucumber
1
Onion
30 grams
Lettuce leaves
to taste
Ground black pepper
to taste
Salt
Sauce
3 tablespoon
Olive oil
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Decorating
10 grams
Basil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. You can start with the dressing. Olive oil is traditionally used, but another vegetable oil can also be used.
Step 2
Combine the olive oil, lemon juice, ground black pepper and salt in a bowl. Whisk with a fork until combined.
Step 3
Prepare the remaining ingredients. You can replace the lettuce leaves with a ready-made mixed salad blend.
Step 4
Season the chicken fillet with salt and pepper. Wrap it in foil and bake in an oven preheated to 355°F for about 25 minutes, until fully cooked.
Step 5
Let the cooked chicken cool, then cut it into thin slices. If desired, you can boil the fillet in salted water or pan-fry it instead.
Step 6
Wash the cherry tomatoes and cut them in half. You can replace them with regular tomatoes cut into wedges. Choose firm, juicy tomatoes that will hold their shape.
Step 7
Wash and dry the cucumbers, then cut them into half-moons. If the skin is tender and not bitter, there is no need to peel them.
Step 8
Wash the bell pepper, remove the seeds and stem, then cut the flesh into small cubes.
Step 9
Cut the brined cheese into small cubes. You can use feta or another similar soft cheese; mozzarella or cream cheese can also be used, though the flavor will be different.
Step 10
Cut the red onion into thin rings. If desired, marinate it in a mixture of vinegar and sugar for 20 minutes.
Step 11
Drain the olives from the brine and pat them dry.
Step 12
Arrange the washed lettuce leaves on a serving plate. Top with the sliced chicken, cucumber, bell pepper, tomatoes and red onion.
Step 13
Add the cheese and olives. Drizzle with the prepared dressing, garnish with fresh basil leaves and serve.
Author note
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