Feta & Herb Greek Salad with Chicken

Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
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1 pound boneless, skinless chicken thighs

1 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette

Kosher salt and freshly ground black pepper

2 romaine hearts, chopped 

1 cup grape tomatoes, halved

1 small yellow bell pepper, cut into strips

2 small Persian cucumbers, sliced

1/2 cup pitted kalamata olives, halved

1 cup coarsely crumbed pita chips

1 cup crumbled feta


  1. Preheat the broiler.
  2. Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad. 
  3. Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
  4. Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
  5. Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette. 
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