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Grilled Chicken & Cucumber Feta Salad Recipe
Ash Tyrrell

Grilled Chicken & Cucumber Feta Salad Recipe

I still remember the first time I made this grilled chicken and cucumber feta salad on a hot summer evening when I didn't want to turn on the oven. I marinated the chicken in garlicky yogurt, threw some cucumbers and tomatoes together, and crumbled feta over everything
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ cups plain Greek yogurt – the base of both the marinade and the creamy dressing so use full-fat for the richest flavor
  • 3 garlic cloves finely grated – gives the marinade its punchy, savory backbone
  • Kosher salt and black pepper to taste – essential for seasoning every layer of this dish
  • 1 teaspoon dried oregano or mint – adds that unmistakable Mediterranean aroma
  • 2 pounds boneless skinless chicken thighs or breasts, patted dry – thighs stay juicier, breasts cook faster, so pick based on your mood
  • 2 tablespoons olive oil – helps the marinade cling and keeps the chicken from drying out on the grill
  • 1½ pounds Persian or mini cucumbers – these stay crisp and have fewer seeds than regular cucumbers
  • 1 pound ripe tomatoes – choose in-season tomatoes for the juiciest most flavorful salad
  • 6 ounces feta cheese block-style – crumble it yourself; pre-crumbled feta is drier and less creamy
  • ¼ cup Kalamata olives pitted – optional, but they add a briny bite that ties the whole dish together
  • 1 lemon juiced – brightens the dressing and balances the richness of the yogurt

Method
 

  1. In a large bowl, whisk together the yogurt, grated garlic, oregano, olive oil, salt, and pepper. Add the chicken and turn it until every piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
  2. While the chicken marinates, smash the cucumbers with the side of a knife and tear them into bite-sized pieces. Chop the tomatoes and toss both into a colander with a good pinch of salt. Let them sit and drain for about 15 minutes so the salad doesn't turn watery.
  3. Heat your grill or grill pan to medium-high and lightly oil the grates. Shake off excess marinade from the chicken and grill for 5 to 7 minutes per side, until it's nicely charred and reaches 165°F internally. Let it rest for 5 minutes before slicing.
  4. While the chicken rests, mash the feta into any remaining yogurt marinade you set aside earlier, using a fork until it forms a chunky, spreadable paste. Squeeze in fresh lemon juice and season with a bit more salt and pepper if needed.
  5. Shake off any extra liquid from the drained cucumbers and tomatoes, then toss them into the feta yogurt dressing along with the olives. Slice the rested chicken and plate it alongside or on top of the salad. Serve right away while everything is fresh and cool.

Notes

  • I always pat my chicken completely dry before marinating so the yogurt actually sticks instead of sliding off.
  • I let the chicken rest for a full 5 minutes after grilling because it keeps every slice juicy instead of letting the juices run out on the cutting board.
  • I salt my cucumbers and tomatoes early and let them drain properly, which keeps my salad from turning into a soggy mess.
  • I use freshly grated garlic instead of the jarred kind because it blends into the yogurt so much better.
  • I taste my dressing before serving and adjust the lemon and salt, since feta brands vary a lot in saltiness.