Tzatziki Chicken Salad Greek Style (Printable Version)
Grilled chicken with crisp vegetables and creamy tzatziki dressing
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - Juice of 1/2 lemon
→ Tzatziki Dressing
08 - 1 cup Greek yogurt (full-fat or 2%)
09 - 1/2 English cucumber, grated and squeezed dry
10 - 2 tablespoons fresh dill, finely chopped
11 - 1 clove garlic, minced
12 - 1 tablespoon extra-virgin olive oil
13 - 1 tablespoon lemon juice
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Salad
16 - 5 oz mixed salad greens
17 - 1 cup cherry tomatoes, halved
18 - 1/2 red onion, thinly sliced
19 - 1/3 cup Kalamata olives, pitted and halved
20 - 1/2 cup crumbled feta cheese
21 - 1 small red bell pepper, diced
22 - 1/2 English cucumber, sliced
# Step-by-Step:
01 - Combine olive oil, oregano, garlic powder, salt, pepper, and lemon juice in a bowl. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes, up to 2 hours refrigerated for deeper flavor penetration.
02 - Preheat grill or grill pan over medium-high heat. Cook chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly against the grain.
03 - Whisk together Greek yogurt, grated cucumber, dill, minced garlic, olive oil, lemon juice, salt, and pepper in a medium bowl until smooth and well combined. Refrigerate until ready to serve.
04 - Arrange mixed salad greens on a large platter or in a serving bowl. Distribute cherry tomatoes, red onion, Kalamata olives, crumbled feta, bell pepper, and cucumber slices evenly over the greens.
05 - Top the salad with sliced grilled chicken. Drizzle generously with chilled tzatziki dressing. Toss gently to combine or serve dressing on the side for individual portioning.
# Expert Advice:
01 -
- The creamy homemade tzatziki doubles as both salad dressing and dipping sauce
- Everything comes together in under 40 minutes with mostly hands-off cooking
- Leftovers keep beautifully for lunch the next day, if they last that long
02 -
- Squeezing every last drop of water from your grated cucumber is the difference between creamy and watery tzatziki
- Letting the chicken rest before slicing keeps it incredibly juicy instead of dry and disappointing
- The tzatziki needs at least 15 minutes in the fridge to let all those garlic and dill flavors become friends
03 -
- Use a box grater for the cucumber, then squeeze it between clean towels or paper towels
- Room temperature yogurt blends more smoothly into your tzatziki than cold yogurt from the fridge