This is The Best Grilled Chicken Greek Salad with Creamy Greek Dressing you’ll ever have. Loaded with toppings and drizzle with a homemade creamy Greek dressing.

When exactly did compartmentalizing salad topping become a thing?

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Was it with the cobb salad? I’m going to blame (or thank?) the cobb because all I do now is what you see above^. Rarely do I make my family one big salad anymore. For one, we all like different things in our salads and also because I like to arrange my toppings just so, all organized and OCD like and of course, in some color coded fashion. I even do this when I’m not photographing it for this blog. I guess, once a food stylist at heart… always a food stylist.

*note to self: make a cobb salad A.S.A.P!

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Greek salad is at the tippy-top of my list of favorite salads that I order whenever I go out to lunch. There’s a coney island restaurant around the corner from us that makes their own gyro meat (holla!) and those thin delicious slices of heaven are darn good on a Greek salad. But if I can’t get gyro meat, then my go-to has always been grilled chicken.

This past Friday I shared with you a recipe for super moist and heavenly, grilled Greek chicken. Ohmuhlord it’s so crazy good with all those fresh herbs, garlic and lemon juice. But I had ulterior motives when making it… and that was adding it to my Greek salad.

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In my house, some like allthetoppings (me and Haileigh) and others like only a few, like just the chicken and feta (Pat and Malloree). So when I’m making a salad as the main meal for dinner I set everything up in a salad bar form. Each ingredient gets an individual bowl or ramekins that way everyone can pick and choose their favorites and not have to worry about getting too much of one thing or finding something they don’t like in their bowl. The downside is that there’s more dishes to wash, BUT by doing this it eliminates any and all complaining like “ew. gross. onions are touching my lettuce.” so in my world that’s worth the few extra bowls to clean.

First things first, let’s bang out this dressing. This is a spin from My Grandma’s Greek Salad Dressing found on the blog and in my cookbook. If you’ve made it, then you know why I based this recipe off of it. It’s one of my most popular recipes both on this blog and in my household. This is just my creamy version of that classic dressing.

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It starts by grating (or squeezing through a press) one clove of garlic into a jar. Then add in 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.

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In my grandma’s recipe it calls for dried oregano, but I wanted to try this recipe using fresh instead of dried. SO with that said, add 1 tablespoon of minced fresh oregano into the jar.

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Add in 1/4 cup of lemon juice. Freshly squeezed, please.

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…1/4 cup olive oil…

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…then a 1/4 cup of full fat yogurt (Greek if you have it!)…

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…and 1/4 cup mayonnaise.

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Salad dressing art!

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Secure a tight-fitting lid and shake it, shake it good.

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Now for the salad.

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One word: pepperoncinis. HUGE fan!

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Here’s he break down of what I like to think as the best grilled chicken Greek salad evah! No measurements, no preciseness, just do it.

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Then just drizzle the entire grilled chicken Greek salad with some homemade creamy Greek dressing and you are good. ta. go.

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So pretty it hurts.

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 6 entree servings

The Best Greek Salad + Creamy Greek Salad Dressing

This grilled chicken Greek salad has all the fixings plus a deliciously creamy Greek dressing that sends it over the top!



  • 1 clove garlic, grated or squeezed through a garlic press
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh oregano
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 cup full fat plain yogurt, Greek if you have it
  • 1/4 cup mayonnaise, store bought or homemade


  • 1 large head romaine lettuce, chopped
  • 1 medium head red leaf romaine lettuce, chopped
  • 1 Grilled Greek Chicken, sliced into strips
  • Compari tomatoes, quartered
  • 1 can (15 ounce) chickpeas, drained and rinsed
  • 1/2 red onion, sliced thin
  • 1 cup quartered pickled baby beets
  • 1/3 cup kalamata olives
  • 8 pepperoncinis
  • 1 cup crumbled feta cheese


  • FOR THE DRESSING: In a glass jar, or container with a tight fitting lid, add garlic, salt, pepper, oregano, lemon juice, oil, yogurt and mayonnaise. Shake until all ingredients are combined. Refrigerate until ready to use. This dress may need to be shook or stirred before serving.
  • FOR THE SALAD: Clean chopped lettuce and spin dry (if you have a salad spinner) or pat dry. Divide lettuces among bowls or plates and top with slices of grilled chicken, then the tomatoes, some chickpeas, red onion, beets, olives, pepperoncinis, feta cheese and coarsely ground black pepper.
  • Drizzle the creamy Greek dressing over top and serve alongside warm pita bread.
Serving: 1g, Calories: 333kcal, Carbohydrates: 10g, Protein: 15g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 699mg, Potassium: 536mg, Fiber: 4g, Sugar: 4g, Vitamin A: 13164IU, Vitamin C: 22mg, Calcium: 215mg, Iron: 3mg

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