This Crunchy Grilled Chicken Greek Salad with Roasted Potatoes quickly became a repeat favorite. I put it together from fridge and pantry leftovers and it turned out incredibly delicious.
Crispy and bright with Mediterranean flavors, this salad is hearty enough to serve as a main thanks to the roasted potatoes, which add the best texture and flavor. It also works beautifully as a fresh, colorful side for summer gatherings. We’ve made it more times than I can count.
The potatoes in the salad are a genuine game changer — they add satisfying bite and warmth. This healthy, high-protein salad is just as satisfying as leftovers the next day as it is fresh from the table.
Every forkful combines crisp romaine, sweet bell peppers, briny green olives, creamy avocado, tangy feta, a zesty Greek vinaigrette, and tender grilled chicken. It’s balanced, flavorful, and endlessly appealing.
Why You’ll Love This Crunchy Grilled Chicken Greek Salad
This recipe nails the best parts of Greek-inspired cooking: fresh ingredients, bright flavors, and satisfying texture. Grilled chicken supplies lean protein to keep you full, while roasted fingerling potatoes contribute hearty complex carbs.
Avocado oil, feta, and olives offer healthy fats, and the colorful vegetables bring vitamins and antioxidants. Add a zesty Greek vinaigrette and you have a protein-packed chicken salad ideal for summer lunches, meal prep, or a lighter main for a BBQ spread.
Meal Prep & Leftover Magic
This Greek salad topped with grilled chicken and roasted potatoes holds up well and makes meal prep easy.
For best texture, store the fully assembled salad in an airtight container in the fridge and eat within 1 day. For longer storage, keep the chicken, potatoes, and chopped vegetables separate in airtight containers for up to 3–4 days. Reheat the chicken and potatoes, then combine with fresh greens and dressing when you’re ready to eat.
If you make it, tag me on Instagram and let me know how it turned out!
INGREDIENTS YOU’LL NEED:
For the chicken:
- Organic chicken breasts
- Avocado oil (or olive oil)
- Mediterranean or Italian seasoning
- Sea salt
For the potatoes:
- Small potatoes (fingerling or baby potatoes)
- Avocado oil
- Dried oregano
- Sea salt
To make the salad:
- Head of romaine lettuce
- Persian or English cucumbers, chopped
- Bell peppers, sliced
- Greek-style green olives, halved
- Crumbled feta
- Avocado, diced
- Greek vinaigrette or any vinaigrette you prefer
HOW TO MAKE CRUNCHY GRILLED CHICKEN GREEK SALAD WITH ROASTED POTATOES
Preheat the oven to 410°F (210°C).
In a medium bowl, toss quartered small potatoes with 1 tablespoon avocado oil, dried oregano, and sea salt until evenly coated. Spread on a sheet pan and roast for about 15 minutes, or until golden and crisp.
While the potatoes roast, prep the chicken:
Rub the 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 a few minutes, then slice into strips.
To make the salad:
In a large bowl, combine chopped romaine, cucumbers, bell peppers, halved olives, and roasted potatoes. Top with sliced grilled chicken, crumbled feta, and diced avocado. Drizzle with vinaigrette just before serving and toss gently to coat. Serve immediately.
To store:
Store the fully assembled salad in an airtight container in the refrigerator for up to 1 day for best freshness. For longer storage, keep the grilled chicken, roasted potatoes, and chopped vegetables in separate airtight containers for up to 3–4 days. Reheat the chicken and potatoes until warmed through, then combine with fresh greens and dressing before serving.
RECIPE SUBSTITUTIONS & QUESTIONS
Swap chicken breasts for thighs or grilled shrimp for a different protein. Olive oil works in place of avocado oil. Use Italian seasoning if you don’t have a Mediterranean blend.
Swap fingerling potatoes with baby gold, red potatoes, or roasted sweet potatoes. Use mixed greens or butter lettuce instead of romaine, and substitute Persian cucumbers with English cucumbers. Kalamata or any pitted olives are great alternatives.
For a dairy-free version, omit the feta or use a plant-based alternative. Any vinaigrette you like will work in place of the Greek dressing.
What can I use instead of potatoes in a Greek salad?
If you prefer to skip potatoes, try roasted sweet potatoes, canned or roasted chickpeas for extra protein, or roasted cauliflower florets for a lower-carb option. Each swap keeps the salad hearty while adding texture.
Can I use a different protein instead of chicken in this Greek salad?
Yes — grilled shrimp, salmon, or crispy roasted chickpeas are all excellent alternatives. Chicken thighs are another option if you prefer a juicier cut. These proteins pair well with the potatoes, avocado, and feta for a balanced meal.
More High-Protein & Healthy Salad Recipes:
- Chicken Bacon Ranch Salad
- Smoky BBQ Chicken Pasta Salad
- Crispy Hot Honey Chicken Caesar Salad
- Flank Steak & Avocado Chimichurri Salad
- Healthy Green Goddess Chicken Salad with Crispy Chickpeas and Fresh Herb Dressing
Watch the short reel to see how this salad comes together.
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
- 1/2 teaspoon sea salt
For the potatoes:
- 1/2 pound small potatoes (fingerling), quartered
- 1 tablespoon avocado oil
- 1/2 teaspoon dried oregano
- 1/2 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
- 1/4 cup crumbled feta
- 1/2 large avocado, diced
- 1/4 cup Greek vinaigrette
Instructions
- Preheat oven to 410°F.
- Toss quartered potatoes with 1 tablespoon avocado oil, oregano, and sea salt. Roast on a sheet pan for about 15 minutes, 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 4–5 minutes per side, or until cooked through. Let rest, then slice into strips.
To make the salad:
- In a large bowl, toss 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.
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 chicken, potatoes, and chopped veggies separate for up to 3–4 days. Reheat chicken and potatoes before combining with fresh greens and dressing.
Notes
- Swap chicken breasts with thighs or grilled shrimp.
- Use olive oil instead of avocado oil.
- Italian seasoning can replace Mediterranean seasoning.
- Substitute fingerling potatoes with baby gold, red, 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.
- Omit feta or use a plant-based alternative for dairy-free.
- Any vinaigrette can replace the Greek dressing.