Save This vibrant Greek-style salad combines juicy grilled chicken marinated in olive oil, oregano, and lemon with crisp mixed greens, cherry tomatoes, red onion, Kalamata olives, and crumbled feta. The star is the homemade tzatziki dressing—creamy Greek yogurt blended with grated cucumber, fresh dill, and garlic. Ready in just 35 minutes, this light yet satisfying dish works beautifully for lunch or dinner. The chicken grills quickly while you prepare the vegetables, and the dressing comes together in minutes. Serve warm or chilled, with extra tzatziki on the side for dipping.
The first time I made tzatziki from scratch, I couldn't believe how different it tasted from the store-bought stuff I'd been settling for. It happened on a Tuesday when I had extra Greek yogurt and half a cucumber that needed using. Now this salad is my go-to when I want something that feels like sunshine on a plate.
Last summer my sister came over for lunch and I threw this together without really measuring anything. She sat at the counter watching me assemble it and asked why I'd never made this before. Now she requests it every time she visits, and honestly I don't mind at all.
Ingredients
- Chicken breasts: Boneless and skinless works best here, and pounding them to even thickness helps them cook evenly
- Olive oil: Use decent quality oil for both the marinade and the dressing since it really shines through
- Dried oregano: The dried stuff actually works better than fresh here because it holds up to the grill heat
- Greek yogurt: Full-fat gives the best texture but 2% works if you're watching calories
- English cucumber: Fewer seeds than regular cucumbers, and squeeze out extra moisture after grating
- Fresh dill: Don't skip this it's what makes tzatziki taste like tzatziki
- Feta cheese: Get the block and crumble it yourself for better texture
- Kalamata olives: Their briny punch cuts through the creamy dressing perfectly
Instructions
- Marinate the chicken:
- Whisk together olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Coat the chicken and let it sit for at least 15 minutes while you prep everything else.
- Grill to perfection:
- Get your grill or grill pan nice and hot over medium-high. Cook the chicken about 6-7 minutes per side until it hits 165°F inside, then let it rest for five minutes before slicing.
- Make the tzatziki:
- Grate half an English cucumber and squeeze it in a clean towel to remove excess water. Stir it into Greek yogurt with minced garlic, chopped dill, olive oil, lemon juice, salt and pepper.
- Build your salad base:
- Spread mixed greens over a large platter. Arrange cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta, diced red bell pepper, and sliced cucumber on top.
- Assemble and serve:
- Arrange sliced grilled chicken over the vegetables and drizzle with that homemade tzatziki. Either toss everything together or let everyone dress their own portions.
Save My friend Sarah who claims to hate salad texted me at midnight after trying this to ask for the recipe. She said she couldn't stop thinking about the combination of cool tzatziki and warm grilled chicken. That's when I knew this recipe was a keeper.
Making It Ahead
You can grill the chicken and make the tzatziki up to two days in advance. Store them separately in airtight containers in the refrigerator. The chicken actually benefits from sitting in its own juices for a day. When you're ready to eat, just slice the cold chicken and assemble with fresh vegetables.
Vegetarian Twist
Sometimes I skip the chicken entirely and add chickpeas instead. Roast them with some olive oil and oregano until they're crispy, then let them cool before tossing with the salad. The protein keeps you full and the crispy texture is pretty fantastic against all the fresh vegetables.
Perfect Pairings
Warm pita bread straight from the oven is basically mandatory in my house. I also love serving this alongside roasted potatoes or even as a filling for lettuce wraps on hot days when turning on the oven feels like a crime.
- Grill extra chicken for lunch the next day
- Double the tzatziki and use it as a dip all week
- Try adding fresh mint to the dressing sometimes
Save Hope this brings a little Greek summer to your table no matter the season.
Recipe FAQs
- → Can I make the tzatziki dressing ahead of time?
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Absolutely. The tzatziki actually benefits from resting in the refrigerator for a few hours or overnight, allowing the garlic and dill flavors to meld. Store in an airtight container and give it a quick stir before serving.
- → What can I substitute for feta cheese?
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Try crumbled goat cheese for a tangy alternative, or skip the cheese entirely for a dairy-light version. The tzatziki provides plenty of creamy richness on its own.
- → How do I prevent the chicken from drying out on the grill?
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Marinate for at least 15 minutes, but don't exceed 2 hours or the lemon juice will break down the meat fibers. Grill over medium-high heat and let the chicken rest for 5 minutes after cooking—this allows juices to redistribute throughout the meat.
- → Can I cook the chicken indoors?
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Certainly. Use a grill pan on the stovetop, or cook the chicken in a regular skillet over medium-high heat. You can also roast it at 400°F for 18-20 minutes until it reaches 165°F internally.
- → How long does leftover salad keep?
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Store components separately for best results. The dressed salad keeps for 1-2 days, though the greens will soften. Leftover chicken and tzatziki each last 3-4 days in the refrigerator.
- → Is this suitable for meal prep?
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Yes, it's excellent for meal prep. Grill and slice the chicken, prepare the dressing, and chop vegetables in advance. Store everything in separate containers and assemble when ready to eat.
