This chicken souvlaki salad is an ideal summer dinner—hearty, bright and simple to prepare. Tender oven-roasted chicken pieces are marinated in a creamy yogurt-based souvlaki mix, then combined with crisp cucumber, juicy cherry tomatoes, red onion and salty feta. The recipe uses one dressing: half marinates the chicken and the rest dresses the salad, so you get consistent flavour with minimal effort.
Chicken souvlaki salad: at a glance
What is it? Chicken breast pieces marinated in a Greek yogurt souvlaki dressing, roasted on skewers and tossed with romaine, cucumber, cherry tomatoes, red onion, feta and olives (optional). The dressing doubles as the marinade and the finishing dressing.
Why you’ll love it This salad balances rich, herby chicken with bright vegetables and tangy feta. The yogurt-based dressing is creamy but light, and it works two ways—use half to marinate and the rest to dress the salad. You can marinate the chicken for 2–8 hours, and the cooked chicken can be made ahead and refrigerated for quick assembly.
How to make it Whisk the souvlaki dressing and reserve half for serving. Marinate the chicken with the remaining half for a few hours, then thread onto skewers and roast. While the chicken cooks, chop the vegetables and assemble the salad. Remove the chicken from the skewers, add to the salad and toss with the reserved dressing.
Ingredients and substitutions
Notes on key ingredients
Boneless chicken breasts – Chicken breast is traditional and works well, but boneless skinless thighs can be used if you prefer more fat and flavour.
Greek yogurt – Thick plain Greek yogurt gives the dressing body and tang. Use low-fat or full-fat depending on preference.
Lettuce – Romaine, leaf lettuce or a spring mix all work; choose what you enjoy for texture and crunch.
Kalamata olives – Olives add a briny note. They’re optional; include them if you like their flavour.
How to make chicken souvlaki salad: step-by-step
Below is a visual summary of the main steps. The full recipe with ingredient amounts and detailed instructions follows in the recipe card.
Step 1: Make the souvlaki dressing and save half for dressing the salad later.
Step 2: Add the remaining dressing to the chicken and refrigerate 2–8 hours.
Step 3: Thread the chicken onto skewers and roast for about 12–15 minutes until cooked through.
Step 4: Prepare the salad vegetables while the chicken cooks. Add the cooked chicken to the salad and dress with the reserved dressing.
Recipe tips
- Keep an eye on the chicken to avoid overcooking. The marinade helps retain moisture, but cooking too long will dry the meat. Remember to include the final broil time if you use it to add colour.
- If you prefer the grill, cook skewers over medium-high heat for 10–12 minutes, turning so they brown evenly.
Making ahead and storing
You can cook the chicken ahead of time and refrigerate. Serve it cold or at room temperature on top of the salad. Leftover assembled salad keeps for up to 24 hours; cooked chicken will keep in the refrigerator up to 3 days.
Get the Recipe: Chicken Souvlaki Salad
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Ingredients
- 3 boneless, skinless chicken breasts, about 1 1/2 lbs
Souvlaki marinade/dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 3 Tablespoons lemon juice (fresh is best)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey (or white sugar)
- 1 Tablespoon fresh dill (minced) or 1 tsp dried
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the salad:
- 1 head romaine lettuce, chopped
- 2 cups cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 cup feta cheese, cubed
- 3/4 cup pitted Kalamata olives (optional)
Instructions
- Cut chicken into roughly 1 1/2-inch chunks and place in a bowl or zipper bag.
- In a medium bowl, whisk together the yogurt, olive oil, lemon zest, lemon juice, red wine vinegar, honey, dill, Dijon, garlic, oregano, basil, paprika, salt and pepper until smooth.
- Immediately set aside half of the mixture in a small bowl, cover and refrigerate for dressing later.
- Add the remaining marinade to the chicken, toss to coat, then refrigerate for at least 2 hours or up to 6–8 hours for best flavour.
- Preheat the oven to 425°F (regular bake). Line a large baking sheet with foil and spray with cooking spray.
- If using wooden skewers, soak them in cold water for 20 minutes to prevent burning.
- Thread the marinated chicken onto skewers and place on the prepared baking sheet.
- Bake the skewers 13–14 minutes, then switch to broil for 2–3 minutes to add colour. Ensure the chicken reaches 165°F internal temperature.
- While the chicken cooks, prepare the salad: spread chopped romaine on a platter, then pile diced cucumber, halved cherry tomatoes, sliced red onion, feta and olives on top.
- Remove the chicken from the skewers and add to the salad. Drizzle with the reserved souvlaki dressing and toss to combine. Serve immediately.
Notes
For a grilled flavour, cook the skewers on a preheated barbecue over medium-high heat for 10–12 minutes, turning often until cooked through.
See the photos above for step-by-step visuals and substitution ideas.
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Recipe adapted from a Greta Podleski recipe.
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