Tzatziki Chicken Salad Greek Flavors (Printable Version)
Juicy grilled chicken with fresh vegetables and creamy tzatziki dressing inspired by Greek cuisine.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp 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 tbsp fresh dill, finely chopped
11 - 1 clove garlic, minced
12 - 1 tbsp extra-virgin olive oil
13 - 1 tbsp lemon juice
14 - 1/2 tsp salt
15 - 1/4 tsp 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
# Directions:
01 - In a bowl, mix olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Add chicken breasts, turning to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
02 - Preheat grill or grill pan over medium-high heat. Cook chicken for 6–7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
03 - In a medium bowl, combine Greek yogurt, grated cucumber, dill, minced garlic, olive oil, lemon juice, salt, and pepper. Mix until smooth. Chill until ready to use.
04 - On a large platter or in a bowl, arrange salad greens, cherry tomatoes, red onion, olives, feta, bell pepper, and cucumber slices.
05 - Top with sliced grilled chicken. Drizzle generously with tzatziki dressing. Gently toss to combine, or serve with dressing on the side.
# Expert Advice:
01 -
- The homemade tzatziki transforms everything it touches and keeps in the fridge for days
- Its one of those rare meals that tastes like a restaurant treat but comes together in under 40 minutes
02 -
- Squeezing the water out of the grated cucumber keeps your tzatziki from separating into a watery mess
- Letting the grilled chicken rest before slicing locks in the juices so every bite stays moist
03 -
- Let the tzatziki come to room temperature for 10 minutes before serving to release all those flavors
- A microplane makes the finest garlic paste that distributes evenly through the yogurt without harsh raw bits