Greek Chicken with Cucumber Feta Salad
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This Greek Chicken with Cucumber Feta Salad is a light, fresh, and flavorful dinner when you're craving Mediterranean flavors. Juicy yogurt-marinated chicken pairs deliciously with crisp cucumber, tomato, and feta salad in about 30 minutes.
If you love Greek chicken, also try this Mediterranean sheet pan dinner!
What Makes Greek Food Special
Greek food is beloved for its fresh, simple ingredients and the way it celebrates seasonal produce. Olive oil, yogurt, cucumbers, tomatoes, herbs, and feta are all staples of the cuisine, combined in countless ways to create meals that are both comforting and vibrant.
This recipe leans into those traditions with yogurt-marinated chicken and a crisp cucumber-feta salad inspired by flavors often found at a Greek table.
More Mediterranean Recipes to Try
If you love Greek and Mediterranean recipes, you might also enjoy:
- Mediterranean Greek Chicken and Orzo Skillet - a comforting skillet meal with pasta and herbs
- Greek Roasted Chicken - lemon flavors abound in this delicious and simple whole roasted chicken with orzo recipe.
- Chicken Souvlaki - juicy skewers with lemon, herbs, and yogurt
- Greek Chicken Skillet - a one-pan dinner packed with flavor and veggies
Why I Love This Recipe
There are a lot of reasons this Greek chicken is on repeat in my kitchen, especially when the weather warms and we're craving light, fresh meals! Here's why I love this recipe:
- Flavorful and fresh. The yogurt marinade tenderizes the chicken while herbs and garlic bring bold Mediterranean notes.
- Quick dinner. With minimal prep, you'll have a balanced, delicious meal ready in under 30 minutes.
- Light yet satisfying. Paired with crunchy cucumbers, juicy tomatoes, and creamy feta, it feels wholesome without being heavy.
- Versatile. Serve it as is, over rice or quinoa, wrapped in pita, or alongside roasted potatoes.
Key Ingredients
A handful of fresh, everyday ingredients make this dish shine:
- Chicken - Boneless, skinless breasts or thighs both work well. Yogurt keeps them tender while grilling or pan-searing.
- Yogurt - Acts as both a marinade base and a cooling element, inspired by Greek tzatziki flavors.
- Cucumbers - Crisp, refreshing, and the backbone of the salad. English or Persian cucumbers are less watery.
- Tomatoes - Cherry or grape tomatoes add juicy sweetness.
- Feta cheese - Salty, tangy, and a classic partner to cucumbers and tomatoes.
- Fresh herbs - Dill, parsley, or mint brighten both the salad and marinade.
- Lemon & Garlic - Bring zing and depth of flavor.
- Greek Olives - If you're not a fan of Kalamata olives, you can eliminate the olives or substitute your favorite variety, like Mediterranean olives.
How to Make Greek Chicken with Cucumber Feta Salad
- Combine the yogurt sauce: Whisk together yogurt, garlic, salt, and pepper. Reserve ½ of the mixture for the salad and add herbs to the remaining sauce. Let it rest while preparing the salad ingredients.
- Prepare salad ingredients: Combine the cucumber and tomatoes, sprinkle with salt, and add to a colander to drain while cooking the chicken.
- Cook the chicken. Season the chicken with salt and pepper, add the herbed yogurt, and turn to coat. Grill, pan-sear, or bake until golden, juicy, and cooked through.
- Assemble the salad. Toss the reserved yogurt with the drained cucumbers and tomatoes and taste for seasoning.
Serve the chicken either whole or sliced on a plate with the cucumber-feta salad. Add warm pita or a simple grain for a complete meal.
Variations
- Go grain-based. Serve over rice, quinoa, or farro to make it a hearty bowl.
- Try a sheet pan version. Roast chicken, cucumbers, and tomatoes all together for easy cleanup.
- Spice it up. Add a pinch of crushed red pepper to the yogurt sauce for heat.
Serving Suggestions
- Wrap sliced chicken and salad in warm pita for an easy handheld dinner.
- Pair with roasted lemon potatoes or simple orzo for a more filling meal.
- Serve with hummus or yogurt dill sauce for extra dipping and spreading.
Recipe FAQs
Yes - in fact, Greek yogurt is ideal. Its thickness clings to the chicken, creating a flavorful coating that tenderizes the meat while it cooks. If you only have regular yogurt, strain it briefly through a fine mesh sieve or cheesecloth to thicken it before using.
Yes, but for the freshest crunch, prepare the cucumbers and tomatoes close to serving, as we've done in our creamy cucumber salad. If making ahead, mix the dressing separately and toss with the cucumbers, tomatoes, and feta just before serving to avoid excess liquid.
Boneless chicken breasts are lean and quick to cook, while thighs are a little more forgiving and stay very juicy. Both work well, so use whichever your family prefers. This recipe also works with chicken tenders if you need a super-fast dinner.
It's a complete meal on its own, but you can add warm pita bread, a grain like rice or quinoa, or classic sides such as roasted lemon potatoes. For a mezze-style spread, pair it with hummus or tzatziki.
Yes! Arrange the marinated chicken on a sheet pan and roast at 400°F until cooked through (about 20-25 minutes, depending on thickness). You can add cherry tomatoes or sliced peppers to the pan for an easy one-pan meal.
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Greek Chicken with Yogurt Cucumber, Tomato and Feta Salad
Equipment
Ingredients
- 1 ½ cups plain Greek yogurt
- 3 garlic cloves finely grated
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 pound thin-cut boneless skinless chicken breasts
- 1 to 2 English cucumbers cut into 1-inch pieces
- 10- ounces cherry tomatoes halved
- 2 tablespoons extra-virgin olive oil plus more as needed
- 4 ounces feta crumbled (about ¾ cup)
- ½ cup Kalamata olives pitted and halved
Instructions
- In a large bowl, combine yogurt and garlic; season to taste with salt and pepper. Reserve and set aside ½ cup for the salad. With the remaining yogurt, add the dried oregano.
- Season the chicken on both sides with salt and pepper. Add the chicken to the oregano seasoned yogurt and turn to coat and set aside.
- While the chicken is sitting in the yogurt, begin the salad. Cut the cucumbers first in half and then into 1-inch pieces from each half. If using an English cucumber, you will not need to remove the seeds. Set them in a colander over the sink or a bowl. Then half the cherry tomatoes and add to the cucumbers. Sprinkle 1 ½ teaspoon of salt and toss to combine. Leave in the colander to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Remove excess yogurt marinade from the chicken and cook in the skillet until well browned and releases from the pan; about 5 to 7 minutes. Turn and cook on the other side until cooked through; another 5 to 7 minutes. Transfer to a plate to rest.
- With the reserved yogurt, add the feta and mash together with a fork until it has a paste-like texture. Shake the cucumbers and tomatoes to remove excess moisture. Add to the feta yogurt mixture along with the Greek olives, if using. Season with salt and pepper to taste. Serve with the chicken.
Video
Notes
- Chicken: This recipe works with both chicken breasts (leaner, quicker) and thighs (juicier, more forgiving).
- Yogurt: Use Greek yogurt for the marinade and dressing - its thickness helps coat and tenderize the chicken.
- Cucumbers: English or Persian cucumbers are best for the salad because they're less watery and stay crisp.
- Making Ahead: Prepare the cucumber salad just before serving for the freshest crunch. If making ahead, keep the dressing separate.
- Serving Ideas: This recipe is versatile: serve with pita bread, over rice or quinoa, or alongside roasted potatoes.
- Cooking Variation: To bake instead of grill, roast chicken at 400°F for 20-25 minutes until cooked through.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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