Tzatziki Chicken Salad (Printable)
Grilled chicken with crisp vegetables and creamy homemade tzatziki in a refreshing Greek-inspired salad.
# What You’ll 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 Components
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
# How-To Steps:
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 enhanced 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 before slicing thinly across 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 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 - Arrange sliced grilled chicken over the salad. Drizzle generously with chilled tzatziki dressing. Toss gently to combine or serve with dressing on the side for individual portioning.
# Expert Advice:
01 -
- The homemade tzatziki tastes fresher than anything store bought and takes five minutes
- Grilling the chicken adds smoky depth that perfectly balances the cool creamy dressing
02 -
- Squeezing the cucumber thoroughly prevents watery dressing later
- Letting the chicken rest keeps it juicy when sliced
03 -
- Grill chicken breasts whole then slice for better moisture retention
- Let tzatziki rest for 30 minutes before serving for melded flavors