Tzatziki Chicken Salad (Printer-friendly)
Grilled chicken meets crisp vegetables and creamy tzatziki in this refreshing Greek-inspired salad, ready in just 35 minutes.
# 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
16 - 5 ounces 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 - 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, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Preheat grill or grill pan over medium-high heat. Cook marinated chicken for 6 to 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, whisk together Greek yogurt, grated cucumber, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper until smooth and well combined. Refrigerate until ready to serve.
04 - Arrange mixed salad greens on a large serving platter or in a bowl. Distribute cherry tomatoes, red onion slices, Kalamata olives, crumbled feta, diced 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 dressing on the side for individual portioning.
# Expert Advice:
01 -
- The homemade tzatziki beats anything from a store, and making it takes literally five minutes
- Everything can be prepped ahead, making it perfect for those evenings when cooking feels impossible
02 -
- Squeezing every last drop of water out of your grated cucumber is the difference between restaurant tzatziki and watery disappointment
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- If you have time marinate the chicken overnight for maximum flavor penetration
- A handheld grater makes quick work of the cucumber and creates the perfect texture