by: Hunkiëdorie

Another new workout means we need to follow up with a new salad recipe. My sister and I gave this Greek Salad recipe and try and we were not disappointed. Feel free to mix in as many items from your home garden as possible. I was able to use fresh herbs from my garden for the chicken marinade.

I loved how fresh and filling this salad was, the perfect way to mix some crisp new flavors into your salad game.

Herb Chicken Greek Salad

Course: Salad
Cuisine: Greek
Keyword: Salad
Servings: 4
Author: Hunkiedorië


  • 3 Boneless Skinless Chicken Breasts
  • 2 Cucumbers
  • 8 oz. Cherry Tomatoes halved
  • 8 oz. Artichoke Hearts chopped
  • 8 oz. Kalamata Olives pitted and sliced
  • 1 Green Bell Pepper diced
  • 8 oz. Feta Cheese Crumbles
  • 8 oz. Chickpeas
  • Red Onion sliced
  • 2 Hard Boiled Eggs
  • Tatziki Dressing


  • Cup Extra Virgin Olive Oil
  • ¼ Cup Lemon Juice
  • 3 Tbsp Red Wine Vinegar
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Fresh Oregano chopped
  • 1 Tbsp Fresh Rosemary chopped
  • 1 Tbsp Fresh Basil chopped
  • ½ tsp Red Pepper Flakes
  • ½ tsp Kosher Salt


  • Whisk together all the marinade ingredients in large, shallow dish.
  • Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
  • Heat a large skillet over medium-high heat. Cook the chicken in the marinade until the chicken is cooked through, about 5-6 minutes each side.
  • Remove chicken from the pan and allow to rest for 5 minutes.
  • Toss salad ingredients together and divide between four plates.
  • Slice the chicken thickly and arrange on salad.
  • Serve with Tatziki dressing and warmed pita bread