Tzatziki Chicken Salad Greek Style (Printable)
Grilled chicken with crisp vegetables and creamy tzatziki dressing
# 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
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 - Whisk together olive oil, oregano, garlic powder, salt, pepper, and lemon juice in a bowl. Coat chicken breasts thoroughly with the marinade. Let rest for at least 15 minutes, refrigerating up to 2 hours for enhanced flavor penetration.
02 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 6–7 minutes per side until internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing into thin strips.
03 - Combine Greek yogurt, grated cucumber, chopped dill, minced garlic, olive oil, lemon juice, salt, and pepper in a medium bowl. Whisk until completely smooth and homogeneous. Refrigerate until serving.
04 - Arrange mixed salad greens on a large serving platter or in an oversized bowl. Distribute cherry tomatoes, red onion slices, Kalamata olives, crumbled feta, diced bell pepper, and cucumber slices evenly across the greens.
05 - Layer sliced grilled chicken over the salad arrangement. Drizzle tzatziki dressing generously across the top. Toss gently to combine all components, or serve with dressing on the side for individual portioning.
# Expert Tips:
01 -
- The homemade tzatziki will ruin you for restaurant versions forever in the best way
- Everything comes together in under 40 minutes but tastes like you spent all day cooking
- You can prep components ahead and assemble when hunger strikes
02 -
- Squeezing the water out of grated cucumber is the secret to tzatziki that doesn't turn watery
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- The tzatziki actually tastes better after an hour in the fridge so make it first
03 -
- Pounding the chicken to even thickness means no dry spots and no undercooked centers
- A microplane makes the garlic practically dissolve into the tzatziki for better flavor distribution