Greek Chicken Salad with Feta Pesto Dressing

By now you know I adore a sweet treat, but I also truly value a hearty, well-made salad. Balance is key. A handful of high-quality ingredients can come together quickly to deliver vibrant color, satisfying crunch, and solid nutrition. This Greek Chicken Salad with Feta Pesto does all of that—simple, flavorful, and versatile.

I’m a big fan of Greece. My husband and I spent our honeymoon island-hopping and eating our way through every stop, and I honestly had a Greek salad at nearly every meal. When we returned, I recreated versions that would bring me back with each bite. One of those appears in my cookbook, but I couldn’t resist developing another version—this one with a creamy feta pesto dressing. It’s easy, bright, and delicious.

A Sensational Salad

A salad’s success depends on its ingredients, so don’t skimp. For the greens I use little gem lettuce—crisp, refreshing, and nutrient-dense, with potassium, magnesium, calcium and vitamins A, B, and C. For protein, grilled organic chicken breast keeps the salad satisfying.

Color equals variety and nutrition, so I add sun-dried tomatoes for a chewy, tangy-sweet note and antioxidant benefits. Crumbled feta brings a creamy, salty contrast while avocado supplies healthy fats. Kalamata olives add a briny, smoky pop—optional if you’re not an olive fan, but quintessentially Greek.

Dress It Up

The dressing is everything. This creamy feta pesto combines bold flavor with wholesome ingredients and works beautifully on salads, pasta, or as a sauce. Olive oil and pine nuts add healthy fats, while pine nuts contribute protein, magnesium, and iron. Fresh basil gives an aromatic, slightly peppery lift and vitamin K. Garlic adds zest and natural antimicrobial properties, and lemon juice brightens the whole mixture with vitamin C.

This feta pesto yields a luxuriously rich dressing that pairs perfectly with the crisp, colorful salad base. It’s a year-round, feel-good meal that nourishes from the inside out. If you try it, I’d love to hear what you think.

If a salad isn’t what you’re craving, try my Greek Burgers & Fries for a similarly Greek-inspired meal that’s a staple in our home.

Ingredients You’ll Need

Feta Pesto

• Extra virgin olive oil
• Pine nuts
• Fresh basil
• Lemon, juiced
• Water
• Minced garlic
• Crumbled feta
• Sea salt
• Pepper

Little Gem Salad

• Little gem lettuce
• Organic chicken breast, cooked to your preference
• Sun-dried tomatoes (jarred in extra virgin olive oil)
• Kalamata olives
• Sourdough croutons
• Crumbled feta
• Avocado

How to Make Greek Chicken Salad with Feta Pesto

Feta Pesto

Add all ingredients to a food processor and pulse until smooth. If needed, add water one tablespoon at a time to reach your desired consistency. The recipe makes enough for leftovers—store in an airtight container in the refrigerator for up to one week or freeze for 2–3 months.

Little Gem Salad

Toss little gem lettuce with the feta pesto to coat (use the amount you prefer). Add sliced or chopped seared chicken seasoned with salt and pepper, sun-dried tomatoes, chopped Kalamata olives, sourdough croutons, extra crumbled feta, and sliced avocado. Toss gently and serve.

Recipe Substitutions & Tips

Salads are easy to customize. Swap chicken for steak or crumbled Greek burger, switch little gem lettuce for romaine or iceberg, or use cherry or grape tomatoes instead of sun-dried. Use your preferred croutons or omit them for a lighter option.

The pesto can be adapted too: replace feta with parmesan or pecorino, or use nutritional yeast for a vegan version. Swap pine nuts for walnuts or other nuts, or use sunflower seeds for a nut-free option. You can also mix basil with spinach, arugula, or kale—adjust other ingredients to maintain balance if you choose heartier greens.

Store-bought pesto is fine in a pinch; if you buy it, check labels for minimal processing and avoid added sugars or seed oils when possible. Homemade pesto, however, offers superior freshness and control over flavors.

What Lettuce Has the Most Health Benefits?

Different lettuces offer different benefits; choose based on texture and how you want the salad to feel. Little gem is a cross between romaine and butter lettuce and provides folate and vitamins A, C, K, plus minerals like calcium, potassium, and magnesium—making it a nutritious, crisp choice for this recipe.

Is It Worth Making Your Own Pesto?

Homemade pesto is hard to beat for freshness, aroma, and flavor. It’s customizable and can be cost-effective compared to store-bought options. That said, store-bought pesto works when you’re short on time—just choose a high-quality product with simple ingredients.

Looking for More Salad Recipes? Try These

RGE Cobb Salad

White Bean Greek Salad

Asian-Inspired Chicken Salad

Flank Steak & Avocado Chimichurri Salad

For more healthy recipes, see my cookbook Rachael’s Good Eats, featuring 110+ easy, nutrient-rich dishes.

Click here to watch the reel I made of this recipe 🙂