Crunchy romaine lettuce, cucumber and onion get tossed with an easy lemon-oregano salad dressing and topped with convenient rotisserie chicken, feta cheese and kalamata olives. It’s a no-cook meal that is sure to satisfy on a hot day.
RD Tip: Take advantage of peak summer vegetables like cucumber and tomato with this salad. When they’re in season, they’re typically fresher, more flavorful (1,2). These veggies are a good source of nutrients like lycopene, vitamin C and vitamin K (3,4).
Active time: 10 minutes | Total time: 10 minutes
No-Cook Greek Chicken Salad
Ingredients
- 3 tbsp (42g) olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1/8 tsp salt
- 6 cups (210g) romaine lettuce, chopped
- 1 cup (120g) English cucumber, sliced into half-moon shapes
- 1 cup (150g) cherry tomatoes, halved
- 1/4 cup (40g) red onion, thinly sliced
- 8 oz. (227g) skinless rotisserie chicken breast, shredded
- 1/4 cup (38g) feta cheese, crumbled
- 8 kalamata olives
- 16 multigrain pita chips
Directions
In a large bowl, whisk together olive oil, lemon juice, oregano, pepper, and salt. Add lettuce, cucumber, tomatoes, and onion, then toss well to coat. Top the salad with chicken, feta cheese, and olives. Serve with pita chips.
Serves: 4 | Serving Size: 2 cups salad and 4 pita chips
Nutrition (per serving): Calories: 300; Total Fat: 18g; Saturated Fat: 4g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 2g; Cholesterol: 57mg; Sodium: 563mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 3g; Protein: 20g
Nutrition Bonus: Potassium: 476mg; Iron: 11%; Vitamin A: 24%; Vitamin C: 20%; Calcium: 9%
Originally published: August 18, 2020; Updated: March 2026
