High-Protein Greek Chicken Salad with Feta & Tzatziki Dressing

Boneless, skinless chicken breasts are quickly seared and finished in the oven, then tossed with crisp vegetables—bright tomatoes, crunchy cucumber, salty Kalamata olives, and tangy pepperoncini—coated in a simple Greek-inspired yogurt dressing.

When I was planning my ebook Protein-Empowered, I set a few requirements for every recipe: they had to be delicious, protein-forward, and something I would want to eat again and again. This High Protein Greek Chicken Salad checked all those boxes and earned a spot in the book.

This salad delivers roughly 40–53 grams of protein per serving, depending on the yogurt you use, and is loaded with nutrient-dense veggies like tomatoes, cucumber, red onion, and olives. To increase protein and add tang, I replace mayonnaise with an unsweetened plant-based Greek-style yogurt—swap to regular Greek yogurt if you don’t need it dairy-free.

It’s ideal for meal prep: make it on a Sunday and you’ll have an easy, satisfying lunch all week.

Key Ingredients for High Protein Chicken Salad

The ingredient list may look long, but most items are pantry or fridge staples. If you have pre-cooked or rotisserie chicken on hand, assembly is even faster. Feel free to swap ingredients to suit your preferences.

• Chicken: Use pre-cooked or rotisserie chicken if available, or cook boneless, skinless chicken breasts as described below for tender results.
• Spices: Oregano, paprika, garlic powder, and onion powder give the chicken a Greek-inspired flavor.
• Veggies: Cherry or grape tomatoes, red onion, cucumber, Kalamata olives, and pepperoncini add color, crunch, and brightness.

• Plant-based yogurt: Unsweetened coconut-based yogurts work well; regular Greek yogurt is a higher-protein swap if you’re not dairy-free.
• Lemon: Fresh lemon juice keeps the dressing bright.
• Red wine vinegar: Adds classic Greek salad tang.
• For serving: Grain-free or gluten-free pita chips are great for scooping the salad, or serve it over greens, quinoa, or in a pita.

How to Make Greek Chicken Salad

Preheat the oven to 400°F (204°C).

Season the chicken breasts with salt, pepper, dried oregano, paprika, garlic powder, and onion powder.

Heat an oven-safe skillet over medium-high heat and add avocado oil. When the oil shimmers, place the chicken in the pan and sear without moving for about 4 minutes per side.

Transfer the skillet to the oven and roast another 9 minutes, or until the internal temperature reaches 165°F (74°C). Remove and let the chicken rest for 5 minutes, then slice into bite-sized pieces.

While the chicken cooks, chop the tomatoes, red onion, cucumber, olives, pepperoncini, and parsley.

Whisk together the yogurt, lemon juice, olive oil, red wine vinegar, dried oregano, chopped fresh dill, and minced garlic. Season with salt and pepper to taste.

Toss the sliced chicken with the chopped vegetables and dressing until evenly coated. Serve immediately, or refrigerate in an airtight container for meal prep.

Frequently Asked Questions for Greek Chicken Salad

Other Chicken Salad Favorites:

• Easy Buffalo Pulled Chicken Salad
• Curry Chicken Salad
• Peanut Satay Chicken Salad Cups
• Harvest Chicken Salad with Cranberries and Pecans