This Crunchy Grilled Chicken Greek Salad with Roasted Potatoes is going to be on repeat for weeks to come. I’m always looking for more grilled chicken recipes, and this one came together on a whim with leftovers from my fridge and pantry—only to turn out insanely good.
It’s crunchy perfection, packed with Mediterranean flavor, and hearty enough to stand alone as a main meal thanks to the roasted potatoes (my favorite part!). But it also makes for a fresh, colorful side salad for summer. We’ve already made it more times than I can count.
The potatoes in the salad are a total game changer—adding the best flavor and texture. And bonus points because this healthy, high-protein salad makes just as satisfying for leftover lunch the next day as it is for a weeknight dinner.
With every bite filled with crisp romaine, sweet bell peppers, briny Greek olives, creamy avocado, tangy feta, zesty vinaigrette, and tender grilled chicken, there’s truly nothing not to love.
Why You’ll Love This Crunchy Grilled Chicken Greek Salad
It’s no secret I’m a sucker for anything Greek, and this recipe hits all the right notes—fresh, flavorful, and nourishing. The grilled chicken is rich in protein to keep you full and fueled, while the roasted fingerling potatoes bring complex carbs for sustained energy.
Heart-healthy avocado oil, feta, and olives provide healthy fats, and the colorful veggies are loaded with antioxidants and vitamins. Drizzle on a zesty Greek vinaigrette and you’ve got a protein-packed chicken salad that’s perfect for summer lunches, quick meal prep, or even as a side for your next BBQ spread.
Meal Prep & Leftover Magic
This Greek salad topped with grilled chicken and roasted potatoes keeps so well that it’s been saving me during busy weeks.
Store the fully assembled salad in an airtight container in the fridge for up to 1 day for the freshest texture and a 2 second lunch the next day. For longer storage, keep the chicken, potatoes, and chopped veggies separate in airtight containers for up to 3–4 days, and when ready to serve, just reheat the chicken and potatoes, toss with fresh greens and dressing, and enjoy all that flavor and crunch all over again.
Prepare to be obsessed! Tag me on IG when you make it, and let me know what you think in the comment section below.
INGREDIENTS YOU’LL NEED:
For the chicken:
- Organic chicken breasts
- Avocado oil
- Mediterranean or Italian seasoning (like @harmonyblends)
- Sea salt
For the potatoes:
- Small potatoes (like fingerling)
- Avocado oil
- Dried oregano
- Sea salt
To make the salad:
- Head of romaine lettuce
- Persian cucumbers, chopped
- Bell peppers
- Greek-style green olives (like Castelvetrano or stuffed with red pepper)
- Crumbled feta
- Large avocado
- Greek vinaigrette (like @getSideDish, use code RACHAEL15)
HOW TO MAKE CRUNCHY GRILLED CHICKEN GREEK SALAD WITH ROASTED POTATOES
Preheat oven to 410°F.
In a medium bowl, toss the quartered potatoes with 1 tablespoon avocado oil, oregano, and sea salt until evenly coated. Roast on a sheet pan for 15 minutes, or until golden and crisp.
While the potatoes roast, prep the chicken:
Rub chicken with 1 tablespoon avocado oil, Mediterranean seasoning, and sea salt.
Grill over medium-high heat for 4–5 minutes per side, or until cooked through. Let rest for a few minutes, then slice into strips.
To make the salad:
In a large bowl, assemble the salad by tossing together the chopped romaine, cucumbers, bell peppers, olives, and roasted potatoes.
Top with grilled chicken, crumbled feta, and diced avocado.
Drizzle with vinaigrette just before serving and toss to coat. Enjoy!
To store:
Store the fully assembled salad in an airtight container in the fridge for up to 1 day for best freshness.
For longer storage, keep the grilled chicken, roasted potatoes, and chopped veggies in separate airtight containers in the refrigerator for up to 3–4 days. When ready to serve, reheat the chicken and potatoes until warmed through, then toss everything together with fresh greens and dressing.
RECIPE SUBSTITUTIONS & QUESTIONS
Swap chicken breasts for chicken thighs or even grilled shrimp for a different protein option. If you don’t have avocado oil, olive oil works perfectly.
Use Italian seasoning in place of Mediterranean seasoning, and swap fingerling potatoes for baby gold, red potatoes, or even sweet potatoes. Romaine can be replaced with mixed greens or butter lettuce, and Persian cucumbers can be swapped with English cucumber. For the olives, use Kalamata or any pitted variety you love.
If you need a dairy-free option, skip the feta or use a plant-based alternative, and any vinaigrette you have on hand will work in place of the Greek dressing.
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What can I use instead of potatoes in a Greek salad?
If you want to skip the roasted potatoes or try a lighter version, you can swap them with roasted sweet potatoes, chickpeas for extra protein, or even cauliflower florets for a lower-carb option. Each alternative still adds texture and heartiness while keeping the salad flavorful and satisfying.
Can I use a different protein instead of chicken in this Greek salad?
Absolutely! Grilled shrimp, salmon, or even crispy chickpeas make great alternatives if you want to switch up the protein. Chicken thighs work well too if you prefer a juicier option, and all of these variations pair should still work well with the roasted potatoes, creamy avocado, and tangy feta for a balanced, high-protein meal.
More High-Protein & Healthy Salad Recipes:
Click here to watch the reel I made of this recipe 🙂
Crunchy Grilled Chicken Greek Salad with Roasted Potatoes
Ingredients
For the chicken:
- 2 organic chicken breasts, sliced horizontally for thinner cutlets
- 1 tablespoon avocado oil
- 1 teaspoon Mediterranean or Italian seasoning, (like @harmonyblends)
- ½ teaspoon sea salt
For the potatoes:
- ½ pound small potatoes (like fingerling), quartered
- 1 tablespoon avocado oil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
For the salad:
- 1 head romaine, chopped
- 2 Persian cucumbers, chopped
- 1 cup sliced bell peppers
- 1 cup halved Greek-style green olives, (like Castelvetrano or stuffed with red pepper)
- ¼ cup crumbled feta
- ½ large avocado, diced
- ¼ cup Greek vinaigrette, (like @getSideDish, use code RACHAEL15)
Instructions
- Preheat oven to 410°F.
- In a medium bowl, toss the quartered potatoes with 1 tablespoon avocado oil, oregano, and sea salt until evenly coated. Roast on a sheet pan for 15 minutes, or until golden and crisp.
While the potatoes roast, prep the chicken:
- Rub chicken with 1 tablespoon avocado oil, Mediterranean seasoning, and sea salt.
- Grill over medium-high heat for 4–5 minutes per side, or until cooked through. Let rest for a few minutes, then slice into strips.
To make the salad:
- In a large bowl, assemble the salad by tossing together the chopped romaine, cucumbers, bell peppers, olives, and roasted potatoes.
- Top with grilled chicken, crumbled feta, and diced avocado.
- Drizzle with vinaigrette just before serving and toss to coat. Enjoy!
To Store:
- Store the fully assembled salad in an airtight container in the fridge for up to 1 day for best freshness. For longer storage, keep the grilled chicken, roasted potatoes, and chopped veggies in separate airtight containers in the refrigerator for up to 3–4 days. When ready to serve, reheat the chicken and potatoes until warmed through, then toss everything together with fresh greens and dressing.
Notes
- Swap chicken breasts with chicken thighs or grilled shrimp.
- Use olive oil instead of avocado oil.
- Italian seasoning works in place of Mediterranean seasoning.
- Substitute fingerling potatoes with baby gold, red potatoes, or sweet potatoes.
- Replace romaine with mixed greens or butter lettuce.
- Swap Persian cucumbers with English cucumber.
- Use Kalamata or any pitted olives you prefer.
- For dairy-free, omit feta or use a plant-based alternative.
- Any vinaigrette can replace Greek dressing.
