Tzatziki Chicken Salad Greek (Printable Version)
Juicy grilled chicken over crisp vegetables with creamy tzatziki and feta
# What You'll Need:
→ Chicken Marinade
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
# Directions:
01 - In a bowl, mix olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - Preheat grill or grill pan over medium-high heat. Cook marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly against the grain.
03 - In a medium bowl, combine Greek yogurt, grated cucumber, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper. Whisk until smooth and thoroughly blended. Refrigerate until ready to serve.
04 - On a large serving platter or in a wide salad bowl, arrange mixed salad greens as the base. Layer cherry tomatoes, red onion slices, Kalamata olives, crumbled feta cheese, diced bell pepper, and cucumber slices over the greens.
05 - Arrange sliced grilled chicken over the salad. Drizzle generously with chilled tzatziki dressing. Gently toss to combine all ingredients, or serve with dressing on the side for individual preference.
# Expert Tips:
01 -
- The homemade tzatziki sauce alone is worth making this recipe, and it keeps in the fridge for days
- Everything comes together in under 40 minutes but tastes like you spent all afternoon cooking
02 -
- Squeezing the excess water from the grated cucumber before mixing it into the sauce prevents your tzatziki from becoming watery
- Letting the chicken rest after grilling keeps all those juices inside instead of running out onto your cutting board
03 -
- Pat the cucumber dry with paper towels after squeezing it for an extra thick sauce
- For the most authentic flavor, use Greek oregano if you can find it at your local market