Tzatziki Chicken Salad (Printable)
Grilled chicken meets fresh vegetables and tangy Greek tzatziki in this vibrant summer salad.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon 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 tablespoons fresh dill finely chopped
11 - 1 clove garlic minced
12 - 1 tablespoon extra-virgin olive oil
13 - 1 tablespoon lemon juice
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon 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
# Step-by-step:
01 - Whisk together olive oil oregano garlic powder salt pepper and lemon juice in a bowl. Coat chicken breasts thoroughly with marinade. Refrigerate for at least 15 minutes up to 2 hours for enhanced flavor penetration.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest 5 minutes before slicing thinly against the grain.
03 - Combine Greek yogurt grated cucumber fresh dill minced garlic extra-virgin olive oil lemon juice salt and pepper in medium bowl. Whisk until smooth and fully incorporated. Refrigerate until serving.
04 - Arrange mixed salad greens across large serving platter or bowl. Distribute cherry tomatoes red onion Kalamata olives crumbled feta red bell pepper and cucumber slices evenly over greens.
05 - Layer sliced grilled chicken over vegetable arrangement. Drizzle chilled tzatziki dressing generously across top. Toss gently to combine or present with dressing on side for individual serving.
# Expert Advice:
01 -
- The homemade tzatziki puts anything store-bought to shame and comes together in minutes
- You get that satisfying grilled chicken flavor without turning on your oven in summer
- Everything can be prepped ahead, making weeknight lunches feel like a Greek vacation
02 -
- Squeezing every last drop of moisture from your grated cucumber is the difference between creamy tzatziki and watery disappointment
- Letting the chicken rest before slicing is non-negotiable if you want it to stay juicy
03 -
- Grate your cucumber on the large holes of a box grater for the best texture in the tzatziki
- Room temperature Greek yogurt mixes more smoothly than cold straight from the fridge