Gluten-Free Greek Salad with Grilled Chicken
By the Gluten Free Recipes team ·
This vibrant Greek salad bursts with fresh, crisp vegetables, tender grilled chicken, and a zesty lemon-herb dressing. It's a light yet satisfying meal, perfect for a quick and healthy lunch.
At a glance: This easy lunch recipe yields 4 servings in about 22 minutes (12 min prep, 10 min cook). It uses 17 ingredients — including boneless, olive oil, dried oregano — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Greek Salad with Grilled Chicken: When preparing this lunch recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Greek Salad with Grilled Chicken: This recipe is naturally gluten-free, relying on fresh ingredients and verified gluten-free seasonings. Always check labels for hidden gluten.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 4 oz feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard (ensure GF)
- 1 clove garlic, minced
Instructions
- 1
Prepare the chicken: In a bowl, toss the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of dried oregano, garlic powder, salt, and pepper. Let it marinate for at least 5 minutes while you prepare the vegetables.
- 2
Grill the chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). The chicken should be nicely browned and slightly firm to the touch. Once cooked, let it rest for 5 minutes before slicing.
- 3
Assemble the salad base: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and pitted Kalamata olives. Ensure all vegetables are fresh and crisp.
- 4
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, 1 teaspoon of dried oregano, Dijon mustard, and minced garlic. Continue whisking until the dressing is well combined and slightly emulsified, about 1-2 minutes.
- 5
Combine and serve: Slice the rested grilled chicken into strips. Add the sliced chicken and crumbled feta cheese to the salad bowl. Drizzle the prepared lemon-herb dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately for the freshest taste and texture.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Buy a block of feta and crumble it yourself — pre-crumbled feta contains anti-caking agents and is often drier.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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