Introduction
If you ask me, there’s something magical about building a meal in a bowl. Maybe it’s the colorful layers, maybe it’s the endless combinations, but bowl recipes always feel satisfying and fun. And when it comes to healthy, flavor-packed bowls, Greek Chicken Salad Bowls are a clear winner.
The first time I made these bowls, it was on a Sunday afternoon when I was trying to prep something fresh but filling for busy workdays ahead. I wanted something Mediterranean-inspired—light, yet hearty enough to keep me full. I threw together marinated chicken, a bunch of crunchy veggies, a sprinkle of feta, and, of course, a generous scoop of creamy tzatziki. One bite in, and I knew this recipe was going to be on repeat.
That’s the beauty of Greek Chicken Salad Bowls: they’re healthy but never boring. Juicy, herb-marinated chicken pairs with crisp cucumbers, ripe tomatoes, briny olives, and creamy feta—all brought together with a drizzle of lemony dressing or tzatziki. It’s like sunshine in a bowl!
Whether you’re looking for a quick weeknight dinner, a nutritious meal prep option, or a dish to impress at a summer gathering, these bowls check all the boxes.
Ingredients for Greek Chicken Salad Bowls
Here’s what you’ll need to create these fresh, Mediterranean-inspired bowls.
For the Chicken Marinade
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano (or 2 teaspoons fresh)
- ½ teaspoon paprika
- Salt and black pepper, to taste
For the Salad Base
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
For the Dressing/Topping
- ½ cup tzatziki sauce (store-bought or homemade)
- Extra lemon wedges, for serving
Substitution Ideas
- Protein swap: Try shrimp, salmon, or chickpeas instead of chicken.
- Dairy-free option: Use a vegan feta or omit the cheese entirely.
- Low-carb option: Skip the lettuce and serve over cauliflower rice or zucchini noodles.
- Grain boost: Add quinoa, farro, or brown rice for extra fiber and heartiness.
- Vegan variation: Replace chicken with marinated tofu or roasted chickpeas.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken and let it marinate for at least 30 minutes (or overnight for maximum flavor).
💡 Tip: If you’re short on time, even 15 minutes makes a big difference—the lemon juice and garlic work quickly.
Step 2: Cook the Chicken
- Heat a grill pan, skillet, or outdoor grill over medium-high heat.
- Cook chicken for about 6–7 minutes per side, depending on thickness, until golden and cooked through (internal temp: 165°F/74°C).
- Let it rest for 5 minutes, then slice into strips.
Step 3: Assemble the Salad Bowls
Divide the romaine, tomatoes, cucumbers, red onion, olives, and feta among 2–3 bowls. Add the sliced chicken on top.
Step 4: Finish with Toppings
Drizzle with tzatziki, squeeze over fresh lemon juice, and garnish with extra oregano or dill.
Step 5: Enjoy!
That’s it—fresh, crunchy, tangy, and totally satisfying.
Extra Tips for Perfect Greek Chicken Salad Bowls
Serving Suggestions
- Serve with warm pita bread or pita chips for dipping into tzatziki.
- Add a scoop of hummus or roasted red pepper dip for variety.
- Turn it into a wrap by stuffing everything into a large pita or tortilla.
Storage & Meal Prep
- Store salad components separately for up to 4 days in airtight containers.
- Keep dressing and tzatziki in a small jar to add right before serving.
- Cooked chicken keeps well in the fridge and tastes great cold or reheated.
Ingredient Variations
- Swap romaine for spinach or arugula for a different flavor profile.
- Add roasted red peppers or artichoke hearts for extra Mediterranean vibes.
- Toss in chickpeas for more protein and texture.
Nutritional Information (per serving)
Based on The East Coast Kitchen
- Calories: ~420
- Protein: 34g
- Carbohydrates: 12g
- Fat: 27g
- Fiber: 3g
- Sugars: 4g
This makes Greek Chicken Salad Bowls a nutrient-dense, high-protein option that leaves you full and energized.
FAQ
How long does it take to make Greek Chicken Salad Bowls?
About 30 minutes total (plus marinating time). It’s quick enough for weeknights!
Can I substitute the chicken?
Yes! Shrimp, salmon, or even roasted chickpeas make great alternatives.
Can I freeze this recipe?
The chicken can be frozen for up to 2 months. However, the fresh veggies and tzatziki don’t freeze well, so it’s best to prep those fresh.
Conclusion
There you have it—Greek Chicken Salad Bowls that are fresh, flavorful, and oh-so-satisfying. With juicy marinated chicken, crunchy veggies, briny olives, and creamy feta, it’s a meal that feels like a mini Mediterranean getaway.
Whether you’re meal-prepping for the week, throwing together a quick dinner, or impressing friends with a colorful lunch, this recipe will quickly become a favorite.
👉 Now it’s your turn! Try these Greek Chicken Salad Bowls, snap a photo, and share your creation. Did you stick with the classic toppings or add your own twist? Let me know in the comments—I’d love to hear how you made it your own!