Best 6 Greek Chicken Salad With Mint Vinaigrette Recipes

Indulge in a culinary journey to the Mediterranean with our tantalizing Greek Chicken Salad. This refreshing and flavorful dish combines succulent chicken, crisp vegetables, aromatic herbs, and a tangy mint vinaigrette dressing, all coming together to create a symphony of flavors.

Alongside the classic Greek Chicken Salad, we offer a delightful variation featuring grilled shrimp and a creamy avocado dressing, adding a touch of coastal charm to your meal. For those seeking a meat-free option, our Quinoa and Roasted Vegetable Salad boasts a vibrant array of roasted vegetables and quinoa tossed in a zesty lemon-tahini dressing. And for those with a sweet tooth, our Greek Yogurt Parfait is a delightful layered dessert featuring Greek yogurt, honey, and fresh berries.

Here are our top 6 tried and tested recipes!

GREEK GRILLED CHICKEN SALAD

Greek Grilled Chicken Salad image

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Provided by Suzy Karadsheh

Categories Dinner

Time 35m

Number Of Ingredients 21

Ingredients

1 cup Greek yogurt
Juice of 1 large lemon
2 tbsp extra virgin olive oil (more for later)
2 tbsp red wine vinegar
3 garlic cloves (minced)
Kosher salt (generous pinch to taste)
Black pepper (generous pinch to taste)
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper (optional)
1.5 lb Chicken tenders
Homemade Greek dressing,
8 oz hearts of Romaine lettuce, (chopped )
10 oz cherry or grape tomatoes,
1 bell pepper any color, (cored and chopped)
1 English cucumber sliced into rounds, (diced)
2 shallots, (thinly sliced)
Pitted Kalamata olives, (to your liking)
Quality Greek feta blocks, (to your liking)

Steps:

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
Prepare the dressing according to this Greek dressing recipe.
Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

Nutrition Facts : Calories 334.9 kcal, Carbohydrate 12.1 g, Protein 43.3 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 111.4 mg, Sodium 225.5 mg, Fiber 3.3 g, ServingSize 1 serving

FETA & HERB GREEK SALAD WITH CHICKEN

Feta & Herb Greek Salad with Chicken image

Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken thighs
1 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped
1 cup grape tomatoes, halved
1 small yellow bell pepper, cut into strips
2 small Persian cucumbers, sliced
1/2 cup pitted kalamata olives, halved
1 cup coarsely crumbed pita chips
1 cup crumbled feta

Steps:

Preheat the broiler.
Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

MINTY GREEK SALAD

Minty Greek Salad image

Provided by Trisha Yearwood

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups feta cheese, crumbled
24 grape tomatoes, halved
16 pitted black olives, such as kalamata
16 pitted green olives
1 English cucumber, cut into chunks
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of salt and pepper
1 tablespoon chopped fresh mint

Steps:

In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.

GREEK CHICKEN SALAD

Greek Chicken Salad image

My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

3 cups cubed cooked chicken
2 medium cucumbers, peeled, seeded and chopped
1 cup crumbled feta cheese
2/3 cup sliced ripe olives
1/4 cup mined fresh parsley
1 cup mayonnaise
3 garlic cloves, minced
1/2 cup plain yogurt
1 tablespoon dried oregano

Steps:

Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.

Nutrition Facts : Calories 288 calories, Fat 17g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 566mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

GREEK CHICKEN SALAD

Greek Chicken Salad image

A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'

Provided by Lois

Categories Salad

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups cubed, cooked chicken meat
½ cup sliced carrots
½ cup sliced cucumber
¼ cup sliced black olives
¼ cup crumbled feta cheese
¼ cup Italian-style salad dressing

Steps:

In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.3 g, Cholesterol 60.8 mg, Fat 10 g, Fiber 0.8 g, Protein 20.7 g, SaturatedFat 3 g, Sodium 471.6 mg, Sugar 2.3 g

Tips:

For the best flavor, use fresh, high-quality ingredients.
Make sure to chill the chicken salad for at least 30 minutes before serving to allow the flavors to meld.
If you don't have any fresh mint, you can use dried mint instead. However, fresh mint will give the salad a more vibrant flavor.
Feel free to adjust the amount of lemon juice, olive oil, and honey in the vinaigrette to your taste.
If you want a more creamy chicken salad, you can add a tablespoon or two of mayonnaise.
Serve the chicken salad on a bed of lettuce, or use it as a sandwich filling.

Conclusion:

Greek chicken salad with mint vinaigrette is a light, refreshing, and flavorful dish that is perfect for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. This salad is also a good source of protein, fiber, and healthy fats. So next time you are looking for a healthy and delicious meal, give this Greek chicken salad a try.