overhead view of Marinated Lemon Chicken Greek Salad with Mint and fresh herbs

Marinated Lemon Chicken Greek Salad with Mint

A skinny dinner salad with a dressing that doubles as a marinade!  Before marinating the chicken, set aside half the marinade to use as dressing. Add a teaspoon of honey to the dressing. A colourful, crunchy marinated lemon chicken Greek salad with fresh mint and herbs.
Course Entrée/Main / Salad
Cuisine Greek, Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 30 minutes
Servings 2
Calories 401kcal
Author Flavour & Savour


For the Marinade and Dressing

  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil extra virgin
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 cloves garlic minced
  • salt and pepper to taste

For the Salad

  • 2 cups Long English cucumber seeded and chopped
  • 2 cups bell pepper diced
  • 1 cup cherry tomatoes or grape tomatoes
  • 1/4 cup red onion finely diced
  • 1/4 cup Kalamata olives pitted
  • 2 tbsp feta cheese (omit for paleo diet)
  • lemon wedges for garnish
  • 1 tbsp mint leaves torn
  • 1 tbsp parsley leaves torn
  • 1 tsp honey add to remaining marinade for dressing
  • 6 oz chicken breasts or chicken tenders skinless, boneless, cubed


  • Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at least an hour or even overnight. Reserve the other half of the marinade for the dressing.
  • Cook the chicken either on skewers on the grill, or on the stove top in an oven-proof skillet. If using a skillet, heat oven to 375°F., add 1/2 Tablespoon oil to the pan, heat, then add the chicken cubes. Brown, then transfer skillet to oven and continue cooking until chicken is no longer pink (about 5 - 7 minutes.)
  • Meanwhile, combine cucumbers, peppers, tomatoes, olives and herbs in a glass serving bowl. Add cooked chicken and garnish with feta cheese.
  • Add 1 teaspoon honey to remaining marinade and use as dressing. Toss together and serve with lemon wedges.


*Note that the fat level in the Nutrition label is high because it does not take into account that the marinade used for the chicken will be discarded, not consumed.


Calories: 401kcal | Carbohydrates: 25g | Protein: 24g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 571mg | Potassium: 996mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5535IU | Vitamin C: 225.3mg | Calcium: 168mg | Iron: 3.6mg