Greek Chicken and Feta Salad

On the days when I want an easy-to-digest, low-carb meal I can make ahead of time, I often opt for this Greek Chicken and Feta Salad. It’s a crowd-pleaser too, with garlicky chicken, feta cheese, and crunchy vegetables. It also happens to be keto-friendly.

Tender, Melt-in-the-Mouth Chicken Secrets

The star of this Greek Chicken and Feta Salad is definitely the yogurt-marinated chicken. If you’ve never tried this method of tenderizing meat, you’re in for a treat! Often used in Indian cooking as well, yogurt marinades help break down the proteins in chicken, steaks, and other meats without turning them rubbery like with some other acidic mediums. 

In this Greek Chicken and Feta Salad , the yogurt is seasoned with garlic and salt, ramping up the flavors without being overwhelming, as the garlic is then mellowed out during a quick run in hot olive oil later on. The olive oil cooks it fully while lending its luscious Mediterranean flavor which goes so well with feta cheese and keeps the chicken moist at the same time.

If you can, use the kind of feta that comes in blocks, rather than the dryer crumbled variety that contains anti-clumping additives.

Perfect Sides for Greek Chicken and Feta Salad

One of my favorite ways to serve Greek Chicken and Feta Salad is on a bed of fresh, vibrant green lettuce leaves. Here, I prefer tender leaves like Bibb, also known as butter lettuce, or gem varieties, but spring greens or even baby spinach would work well too.

You can turn this into a full size salad by adding kalamata olives, which are great with feta and chicken, cherry tomatoes, green onions, and more. 

Or, go the opposite way, and serve Greek Chicken and Feta Salad with hot dishes like a bowl of soup, steamed green beans, or even sauteed kale.

Safety Tips

As with all dishes involving raw meat, be sure not to let the raw chicken come in contact with the other ingredients to avoid them being contaminated with salmonella, and wash your hands well until the chicken is fully cooked. You’ll know it is ready when the internal temperature reaches 170°F or 75°C, the meat is no longer pink, and the juices run clear.

For more feta recipes, check out my Melon and Proscuitto Salad, Healthy Air Fryer Egg Bites, and High Protein Mediterranean Frittata.

Greek Chicken and Feta Salad is best eaten right away, but you can also make it ahead of time and keep it in the fridge for up to a day. After that, the tomatoes tend to get mushy and the salad will be runnier. But it will still taste great!

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