Greek Chicken Salad with Mint

You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• cucumber: Long English cucumbers tend to have fewer seeds, and as a result, you'll have less chance of having a watery salad.
• bell peppers: Using a variety of colours, like red, orange, yellow or even green, makes an appetizing dish. Coloured peppers are not traditional in Greek salad, but they add a natural sweet flavour and crisp texture.
• red onion: You can substitute white onion if you'd like. Thin slices of red onion will add a zesty flavour and a beautiful contrasting colour to your salad.
• tomatoes: I like to use small cherry or grape tomatoes in Greek salad.
• Kalamata olives: Kalamata olives are traditional in Greek Salad. Choose pitted or unpitted, your choice.
• Feta cheese: While it's traditional to add a plank of feta cheese to a Greek salad, I like to crumble it on top. Be sure to use a block of feta cheese in brine, not the feta cheese crumbles. If you buy crumbled feta cheese in a container, you'll find it is not as moist or as flavourful as feta packed in brine. This type may contain powdered cellulose or another anti-caking agent. (It also has a shorter shelf life than a block.)
• fresh mint leaves: Mint has a mild, almost sweet flavour that perfectly complements the veggies in this salad. You can substitute basil leaves for a more herbal flavour.
• Grilled Greek Chicken Kabobs: use boneless, skinless chicken breasts or chicken thighs.
• marinade: fresh lemon juice, red wine vinegar, extra virgin olive oil, garlic, dried oregano, parsley, and thyme. You'll use half the marinade for the chicken and save half to use as a dressing, adding a little honey to it, if desired.

Prepare the chicken: Mix the marinade ingredients together. (This also doubles as a dressing.) Cube the chicken and pour the marinade over it, either in a container with a tight-fitting lid or a resealable bag. Let it marinate for up to an hour or so, then arrange the chicken pieces on skewers and grill over medium heat.

Meanwhile, prepare the vegetables: Seed and chop the cucumber into bite-sized pieces. (Leave the peel on if you're using a long English cucumber with a tender skin).

Seed and dice the peppers, slice the onion thinly, and slice the cherry tomatoes in half.

Combine the chopped vegetables in a large, shallow bowl, toss with drained Kalamata olives, crumbled feta cheese and torn mint leaves.

Once the chicken is grilled, arrange it on top of the salad and serve. Combine the marinade you saved previously, add a teaspoon or two of honey, and give it a good whisk or shake. Drizzle it on your salad, toss and serve! Enjoy every bite😊.

To make this salad ahead of time: Chop the vegetables and refrigerate them in an airtight container. Store the cooked chicken separately.

You can skewer and grill the chicken (remember to soak wooden skewers in advance), or sear it on the stovetop in an ovenproof skillet and finish cooking it in the oven.

Make a Greek Shrimp Salad instead and serve it topped with grilled or Air Fryer Lemon Garlic Shrimp.

Here are a few ideas to round out your Greek-inspired meal.

• Tzatziki Sauce: Whip up a batch of homemade tzatziki sauce to accompany your Greek salad and grilled chicken. The cool and creamy yogurt-based sauce, flavored with cucumber, garlic, and dill, adds a refreshing and tangy element to your meal.
• Pita Bread: Warm up some fluffy pita bread (regular or gluten-free) to serve alongside your Greek salad and grilled chicken. The soft and chewy bread provides a delicious accompaniment to mop up the dressing.
• Offer Spinach Artichoke Puff Pastry Cups or Puff Pastry Spinach Artichoke Pinwheels. These small bites can be made with gluten-free puff pastry if necessary.
• Spanakopita: Add a savoury pastry dish like spanakopita to your meal. These spinach and feta-filled phyllo triangles offer a contrast in textures and flavors, making them an ideal addition to your Greek-inspired feast.
• Dessert: End your Greek-inspired meal on a sweet note with a light and refreshing Greek yogurt fruit parfait. Layer creamy Greek yogurt with fresh berries, sliced fruits, and a drizzle of honey for a delicious dessert option.

To store: Store leftover salad in an airtight container in the fridge for up to 3 days. It's best to store the dressing separately.

To reheat: While this Greek chicken salad is delicious with cold chicken, you can reheat leftover chicken for a minute or two in the microwave.