Greek-Style Chicken Spinach Salad with Dried Figs and Feta

Chicken spinach salad complete with tangy feta cheese, salty Kalamata olives, and sweet dried figs! With a harmonious balance of flavors and textures, this protein-packed spinach salad with chicken makes for a healthy and satisfying meal with a flavorful Greek twist!

When I think of summertime in Greece, I am transported to tavernas where I have eaten the sweetest watermelon, the ripest figs, the perfect Village Greek Salad and juiciest Chicken Souvlaki by the glistening sea. This chicken spinach salad is an ode to my favorite flavors of those beautiful sunny days all in one dish.

To emulate the bold flavors of classic souvlaki, the chicken is marinated in garlic, olive oil, lemon, and oregano, then pan-seared until golden and juicy. I mix the lean protein with fresh baby spinach, sweet dried figs, creamy feta, tangy black olives, sharp red onion, and refreshing cucumber, which provides a lovely balance of flavor and texture. 

Finally, a simple honey balsamic vinaigrette perfectly complements the sweet and savory notes, tying everything together into one delicious, fresh, and nutritious meal.

Table of Contents

1. Chicken Spinach Salad Ingredients
2. How to Make This Chicken Spinach Salad Recipe
3. Variations
4. What to Serve with Chicken Spinach Salad
5. How to Store
6. More Chicken Salad Recipes
7. Mediterranean Diet Starter Kit
8. Greek-Style Chicken Spinach Salad with Dried Figs and Feta Recipe

Chicken Spinach Salad Ingredients

Fresh and high quality ingredients will ensure maximum flavor for this salad. You will need the following.

• Chicken: Use good quality skinless and boneless chicken breast.
• Oregano: Either fresh or dried oregano brings an aromatic quality, with dried offering a bolder flavor. You can also use thyme as an alternative.
• Fresh garlic and onion powder: Add rich, concentrated allium flavor.
• Lemon: The fresh juice is used in the marinade to add a citrus note and tenderize the meat.
• Extra virgin olive oil: Use any good quality extra virgin olive oil. For this recipe I recommend Early Harvest Extra Virgin Greek Olive Oil, which is perfectly balanced with a rich, green, fruity and pungent peppery finish.
• Balsamic vinegar: While technically Italian in origin, the sweetness and depth complements this salad’s sweet and savory ingredients.
• Honey: Used in the vinaigrette to complement the figs and to contrast the sharpness and saltiness of the feta. 
• Baby spinach: Nicely sweet and tender, but any mixed greens of your choice would work well.  
• Cucumber and red onion: Provide a lovely crunch to the salad. Use English or Persian cucumber as they have tender skin, or peel the skin of a standard slicing cucumber.
• Feta: Opt for a block of good quality feta that’s preserved in brine.
• Black olives: Use pitted black olives to avoid the extra admin of removing the pits. I like Kalamata olives, as their smooth, meaty texture holds up well to the other ingredients.
• Dried figs: I prefer the soft-dried variety which are generally available in most supermarkets. If in season or available, feel free to substitute with fresh figs.
• Fresh mint: Elevates the harmony of the flavors with a fresh and cooling element.
• Salt and pepper: Seasons both the marinade for the chicken and the vinaigrette, enhancing the flavors.

How to Make This Chicken Spinach Salad Recipe

The key to giving this chicken spinach salad the best flavor is to get the chicken marinating at least 4 hours before you plan to cook. That way it can soak up all the flavor. Here are the steps: 

• Make the marinade: In a large mixing bowl, stir together 1 tablespoon olive oil, 1 teaspoon oregano, 2 crushed or minced garlic cloves, 1 teaspoon onion powder,the juice of 1 lemon, and a big pinch or two of salt and pepper. 
• Marinate the chicken: Slice the chicken horizontally into thin strips, then add to the marinade and mix until evenly coated. Cover and leave in the fridge for a minimum of 4 hours, preferably overnight, for the marinade to fully flavor chicken. 
• Cook the chicken: Place a large pan over medium-high heat and coat with a thin layer of olive oil. When the oil is shimmering, place the chicken slices in the pan, shaking off the extra marinade with each slice. Cook until well browned on both sides, about 5 minutes. Cook the chicken in batches if the pan is not big enough. Place cooked chicken on a plate to rest and cool while you prepare the remaining ingredients and dressing.
• Prepare the vinaigrette: To a small bowl, add 1/4 cup olive oil, 1/2 cup balsamic vinegar, 2 tablespoon honey, and salt and pepper to taste. Whisk together until well combined.
• Prepare, dress and serve the salad. In a large bowl or serving dish, add 10 ounces spinach, the chicken, 1 thinly sliced red onion, 1/2 sliced English cucumber, 3 1/2 ounces pitted Kalamata olives, 1 cup dried figs, 7 ounces cubed feta and 1/3 cup finely chopped mint leaves. Pour the vinaigrette over the salad, toss to mix evenly and serve.

Variations

Here are the ways you can make this chicken spinach salad your own.

• Work with the seasons: When the summer months are in full swing, substitute dried figs with fresh ones.
• Make vegetarian: Leave the chicken out and serve as a vegetarian salad or side.
• Add crunch: Add croutons (store bought, or borrow our favorite homemade croutons from this Chicken Caprese Salad).
• Play with the vinaigrette: Substitute the honey with maple syrup. If you like a little heat, add a pinch of red chili flakes or Aleppo pepper from our shop.

What to Serve with Chicken Spinach Salad

After dressing the salad, simply dish it on a plate and serve for lunch or dinner. To make the salad even more filling, serve with homemade Pita Bread or a side of Greek Potatoes.

This salad pairs perfectly with a medium to slightly sweet rosé, red or white wine. Whichever tipple takes your fancy!

How to Store

Once dressed, this dish should really be eaten within a few hours, otherwise it will end up rather soggy. However, this salad can keep for 2 days in the refrigerator if left undressed.

Store the chicken, salad, and dressing separately in airtight containers in your fridge for up to 3 days. Give the dressing a good shake, then toss and dress the salad just before serving.

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