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Greek-Style Chicken Salad With Hummus Recipe
Ash Tyrrell

Greek-Style Chicken Salad With Hummus Recipe

I recently made this Greek-style chicken salad with hummus for my weekly meal prep, and honestly, it’s become one of my favorite go-to recipes. It’s fresh, filling, and packed with Mediterranean flavors that feel both light and satisfying. I love how everything comes together so easily, yet tastes like something you’d order at a café.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • boneless skinless chicken breast 2 large – lean protein that stays juicy when properly cooked
  • olive oil 2 tablespoons – enhances flavor and keeps the chicken moist
  • dried oregano 1 teaspoon – classic Greek herb that adds earthy aroma
  • garlic powder 1 teaspoon – gives a subtle savory depth without overpowering
  • salt ½ teaspoon – balances and enhances all flavors
  • black pepper ½ teaspoon – adds a mild kick and warmth
  • cucumber 1 large, diced – adds freshness and crunch; use firm cucumbers
  • cherry tomatoes 1 cup, halved – juicy sweetness balances savory elements
  • red onion ¼ cup, thinly sliced – adds sharpness; soak in water if too strong
  • kalamata olives ⅓ cup, sliced – briny flavor that defines Mediterranean dishes
  • feta cheese ½ cup, crumbled – creamy and tangy; always use fresh block feta
  • hummus 1 cup – creamy base that replaces heavy dressings
  • lemon juice 2 tablespoons – brightens the entire dish with acidity
  • fresh parsley 2 tablespoons, chopped – adds freshness and color

Method
 

  1. Start by seasoning the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Make sure the seasoning coats both sides evenly for full flavor. Let it sit for a few minutes so the spices absorb properly.
  2. Heat a skillet or grill pan over medium heat and cook the chicken for about 6–8 minutes per side. Ensure it’s fully cooked and has a nice golden exterior. Once done, let it rest before slicing to keep it juicy.
  3. While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and slice the red onion. Keep everything evenly sized for better texture and presentation. Fresh vegetables are key to achieving that crisp Mediterranean feel.
  4. In a large bowl, combine cucumber, tomatoes, onion, olives, feta cheese, and parsley. Add lemon juice and gently toss everything together. This mixture forms the vibrant base of your salad.
  5. Slice the rested chicken into strips and place it over the salad mixture. Add a generous scoop of hummus on the side or mix lightly if you prefer a creamy consistency. This step brings everything together beautifully.
  6. Divide the salad evenly into meal prep containers. Keep the hummus separate if you want to maintain freshness longer. Store in the refrigerator and enjoy throughout the week.

Notes

  • I always let the chicken rest before slicing—it keeps it juicy and tender
  • I prefer using fresh lemon juice instead of bottled for a brighter taste
  • I sometimes marinate the chicken overnight for deeper flavor
  • I add hummus just before eating to keep textures fresh
  • I like chilling the salad for 30 minutes before serving—it enhances the flavors