When the Mediterranean sun warms the whitewashed stone streets of a Greek island village, locals often turn to a meal that’s equal parts refreshing, nourishing, and deeply rooted in tradition: Horiatiki Kotopoulo, or Greek chicken salad.

You may have seen the internationalized versions topped with sugary dressings, lettuce overload, or random toppings. But a truly authentic Greek chicken salad is minimalist, honest, and a reflection of ancient Greek culinary values: quality ingredients, bold herbs, and no unnecessary fuss.

A Bit of Greek History on the Plate

Greek salad (Horiatiki) literally means “village salad” – a dish made by farmers with what was available: tomatoes, cucumbers, onions, olives, and feta.

Chicken wasn’t originally part of the classic salad, but in regions like Crete and Naxos, where poultry farming was common, herb-marinated grilled chicken was added for a more filling summer lunch. Today, this “Greek chicken salad” is a modern village twist that still respects its origins.

Ingredients: the “catch of the day” from a Greek local market

What makes this salad shine is its simplicity and quality, with very basic but essential vegetables and herbs.

Here’s what you’ll need for 2 servings:

🐔 For the Chicken:

• 2 boneless chicken thighs or breasts (Use chicken thighs if you prefer more fatty, richer, and tender texture; or go with breasts to keep it even more healthy)
• 1 tbsp Greek extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 garlic clove, finely minced
• Pinch of sea salt and black pepper

🥗 For the Salad:

• 2 medium ripe tomatoes, diced
• 1 small cucumber, peeled in stripes, sliced
• 1/4 red onion, very thinly sliced
• A handful of Kalamata olives (pitted)
• 50g authentic Greek feta
• 1/2 tsp capers (optional but adds island flavor)
• A pinch of dried thyme or rigani (wild mountain oregano)
• Drizzle of olive oil + splash of red wine vinegar

Cooking the Chicken, Simple & Juicy

• Mix the olive oil, lemon zest, juice, oregano, garlic, salt, and pepper.
• Marinate chicken for at least 20 minutes (up to 2 hours in the fridge).
• Grill over medium heat (or pan-sear) for 4–5 minutes per side.
• Let rest for 5 mins before slicing thinly.

Assembly in The Village Way

In a wide shallow bowl or plate:

• Lay tomatoes, cucumber, onion, and olives.
• Add sliced grilled chicken on top.
• Crumble feta over everything — don’t mix it too much.
• Add capers if using, and sprinkle thyme or rigani.
• Drizzle olive oil generously and finish with a splash of red wine vinegar.

Tips & Variations

• Use barrel-aged feta for a more pungent, creamy bite.
• Add a slice of grilled sourdough rubbed with garlic = perfect lunch.
• Substitute chicken with grilled haloumi for a vegetarian version.

Eating like the Greeks

Eating like the Greeks isn’t just about ingredients, it’s a philosophy. You don’t need 20 things in a bowl. Just the right amount, treated with respect.

This salad is more than a meal. It’s a window into a blue-sky afternoon in the Mediterranean Sea, where the food is joy , conversations are long, and time is slow 🙂