Greek Chicken Salad with Chickpeas and Lemon

Name: Greek Chicken Salad with Chickpeas and Lemon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pat dry with paper towels; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; 1½ cups (410 g) canned chickpeas, drained and rinsed; 1 medium (280 g) English cucumber, cut into ½-inch dice (about 1½ cups); ½ medium (90 g) red onion, finely diced; 1 cup (150 g) cherry tomatoes, halved; ¾ cup (110 g) kalamata olives, pitted; 1 medium (200 g) red bell pepper, cut into ½-inch dice; ⅓ cup (15 g) fresh dill, finely chopped; ¾ cup (150 g) feta cheese, crumbled; 3 tbsp (45 ml) fresh lemon juice; ⅓ cup (80 ml) extra-virgin olive oil; 2 cloves (10 g) garlic, minced, minced; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ⅛ tsp (¼ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, protein-rich salad combining tender chicken, creamy chickpeas, crisp vegetables, and fresh herbs bound together with a lemon-olive oil dressing. Inspired by the Mediterranean, it's ideal for lunch, dinner, or meal prep.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 servings (about 2 cups per serving)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, pat dry with paper towels
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
1½ cups (410 g) canned chickpeas, drained and rinsed
1 medium (280 g) English cucumber, cut into ½-inch dice (about 1½ cups)
½ medium (90 g) red onion, finely diced
1 cup (150 g) cherry tomatoes, halved
¾ cup (110 g) kalamata olives, pitted
1 medium (200 g) red bell pepper, cut into ½-inch dice
⅓ cup (15 g) fresh dill, finely chopped
¾ cup (150 g) feta cheese, crumbled
3 tbsp (45 ml) fresh lemon juice
⅓ cup (80 ml) extra-virgin olive oil
2 cloves (10 g) garlic, minced, minced
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
⅛ tsp (0.3 g) red pepper flakes (optional)

Equipment (6)

Large skillet (12-inch)
Instant-read thermometer
Cutting board
Sharp knife
Large mixing bowl
Small bowl or jar for dressing

Steps

Before you start

Remove chicken from fridge 15 minutes before cooking so it cooks evenly
Juice your lemons before you start; you'll need fresh juice
Have all vegetables prepped and ready before you cook the chicken

1
Season the chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides evenly with 0.75 tsp kosher salt and 0.25 tsp black pepper.
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Ready when: Both sides are evenly seasoned
Tip: Patting the chicken dry helps it brown better and cook more evenly.
2
Cook the chickenOven 165°F / 75°C
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Carefully place the chicken breasts in the pan and cook for 6–7 minutes on the first side without moving them, until golden brown.
- Flip and cook for another 5–6 minutes on the second side, until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Transfer to a cutting board and let rest for 5 minutes.
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Ready when: Chicken is golden brown on both sides and reaches 165°F (74°C) internally
Tip: Don't move the chicken once it hits the pan—this creates the golden crust. A meat thermometer is the most reliable way to check doneness.
3
Slice the chicken
- Once rested, slice the chicken breasts into bite-sized pieces (about ¾ inch wide) or cut into chunks, depending on your preference.
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Ready when: Chicken is cut into uniform, bite-sized pieces
4
Make the dressing
- In a small bowl or jar, whisk together 3 tbsp fresh lemon juice, 0.33 cup (80 ml) olive oil, 2 minced garlic cloves, 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.125 tsp red pepper flakes (optional).
- Whisk until emulsified.
- Taste and adjust seasoning as needed.
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Ready when: Dressing is well combined and slightly opaque
Tip: Taste the dressing before adding it to the salad so you can adjust the lemon or salt to your preference.
5
Assemble the salad
- In a large mixing bowl, combine the sliced chicken, 1.5 cups drained and rinsed chickpeas, 1½ cups diced cucumber, 0.5 medium diced red onion, 1 cup halved cherry tomatoes, 0.75 cup kalamata olives, 1 medium diced red bell pepper, 0.33 cup chopped fresh dill, and 0.75 cup crumbled feta cheese.
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Ready when: All ingredients are combined in the bowl
6
Dress and serve
- Pour the lemon-olive oil dressing over the salad and toss gently but thoroughly until all ingredients are coated.
- Serve immediately, or refrigerate for up to 2 hours before serving.
- The salad tastes best when served chilled or at room temperature.
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Ready when: Dressing is evenly distributed and all ingredients are well coated
Tip: Toss gently to keep the feta from breaking down too much. If making ahead, hold off on the dressing until just before serving to keep vegetables crisp.

Good to know

Tips

To brighten the salad, add a pinch of lemon zest to the dressing just before serving.
Don't skip resting the cooked chicken—it keeps the meat juicy when you slice it.
If you prefer softer red onion, toss it with a pinch of salt 5 minutes before assembling so it slightly pickles.
Serve with warm pita bread or crusty bread on the side to soak up any dressing that pools at the bottom of the bowl.

Make ahead

Prepare all vegetables and store separately in airtight containers for up to 1 day. Cook the chicken up to 2 days ahead and refrigerate. Assemble the salad without dressing up to 4 hours ahead; dress just before serving to keep vegetables crisp.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. If you dressed the salad ahead, it stays best for 1 day as vegetables soften over time. Freeze is not recommended. To reheat, warm sliced chicken gently in a skillet over low heat if desired, then recombine with fresh vegetables and dressing.

Substitutions

fresh dill → 1/4 cup (8 g) fresh mint or 2 tbsp (6 g) fresh oregano. Both herbs are traditional in Greek cuisine. Mint gives brightness; oregano adds earthiness.
kalamata olives, pitted → 0.75 cup green Castelvetrano olives or Niçoise olives. Green olives are slightly less bitter; Niçoise are smaller and more delicate. Use the same volume.
feta cheese, crumbled → 0.75 cup crumbled goat cheese or ricotta salata. Goat cheese is tangier and creamier; ricotta salata is firmer and saltier. Adjust salt in the dressing accordingly.
canned chickpeas, drained and rinsed → 1.5 cups cooked white beans or cannellini beans. Both are mild and creamy. Use the same volume, though they may need slightly less dressing.