Greek Chicken & Tzatziki Salad

This hearty Greek Chicken & Tzatziki Salad has become my go-to meal during hot summer months when I crave something filling yet refreshing. The combination of juicy grilled chicken, crisp vegetables, and cooling tzatziki creates a perfect balance of flavors and textures that satisfies without weighing you down.

I first created this recipe after returning from a trip to Greece where I fell in love with their simple yet flavor-packed cuisine. Now it appears on our dinner table at least twice a month, especially when entertaining friends who always ask for the recipe before leaving.

Ingredients

• For the Chicken
• Boneless skinless chicken breasts: provide lean protein and take on the Mediterranean seasonings beautifully
• Olive oil: helps achieve that perfect golden exterior while keeping the chicken moist
• Dried oregano: adds authentic Greek flavor that stands up well to grilling
• Salt and freshly ground black pepper: enhance all the flavors without overpowering

• For the Salad
• Romaine lettuce: creates a sturdy base that holds up well to toppings without wilting
• Cherry tomatoes: add juicy bursts of sweetness and bright color
• Red onion: provides sharp flavor contrast and beautiful purple hue
• English cucumber: offers refreshing crunch and mild flavor that pairs perfectly with tzatziki
• Kalamata olives: bring that quintessential briny Greek flavor that makes this salad authentic

• For Serving
• Greek salad dressing: ties all components together with tangy herbaceous notes
• Tzatziki sauce: adds cooling creaminess that balances the warm chicken
• Crumbled feta cheese: provides salty richness and creamy texture contrast

Step-by-Step Instructions

Season the Chicken:

Take your chicken breasts and generously season both sides with dried oregano, salt, and freshly ground black pepper, pressing the seasonings gently into the meat to adhere. This simple seasoning allows the natural flavor of the chicken to shine while still complementing the Greek flavors.

Cook the Chicken:

Heat olive oil in a grill pan or skillet over medium high heat until shimmering but not smoking. Place the seasoned chicken breasts in the hot pan without overcrowding. Cook undisturbed for 5 to 7 minutes until golden brown, then flip and cook the other side for another 5 to 7 minutes until the internal temperature reaches 165°F. The key is achieving that beautiful golden crust while maintaining juicy interior.

Rest and Slice:

Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is succulent. After resting, slice the chicken against the grain into strips about half inch thick for the perfect bite sized pieces.

Prepare the Salad Base:

While the chicken cooks and rests, assemble your salad base in a large mixing bowl. Combine the crisp romaine lettuce, halved cherry tomatoes, thinly sliced red onion, cucumber half moons, and pitted Kalamata olives. The variety of shapes and textures makes every forkful interesting.

Dress the Salad:

Drizzle the Greek dressing over your vegetable mixture, starting with less than you think you need. Toss gently but thoroughly using tongs or clean hands until every component is lightly coated with dressing. The vegetables should glisten but not swim in dressing.

Assemble and Serve:

Divide the dressed salad base between serving plates or bowls, creating a generous bed of vegetables. Top with the still warm sliced chicken, arranging it artfully across the salad. Add generous spoonfuls of creamy tzatziki sauce over the chicken rather than mixing it in. Finish with a sprinkle of crumbled feta cheese right before serving to preserve its texture.

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The tzatziki sauce is truly the heart of this dish. I make mine from scratch using thick Greek yogurt, grated cucumber, fresh dill, lemon juice, and garlic. The cooling effect it provides against the warm chicken creates this magical temperature contrast that elevates the entire salad from good to unforgettable.

Make Ahead Tips

This salad works beautifully as a meal prep option with a few strategic steps. Cook and slice the chicken completely, then refrigerate in a sealed container for up to three days. Wash and chop all vegetables except the tomatoes which are best cut fresh before serving and store in separate containers with damp paper towels to maintain freshness. Make or purchase tzatziki up to four days ahead. When ready to eat, simply assemble all components, bringing the chicken to room temperature for best flavor.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. No chicken? Try using grilled shrimp, salmon, or for vegetarians, roasted chickpeas or grilled halloumi cheese work wonderfully. Romaine can be swapped for any sturdy green like kale or spinach. Not a fan of Kalamata olives? Green olives or even capers provide a similar briny note. The beauty of this Greek inspired dish is its flexibility while maintaining its Mediterranean character.

Tzatziki Variations

While store bought tzatziki works in a pinch, homemade elevates this dish considerably. My basic recipe uses Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt and pepper. However, try these variations to keep things interesting mint instead of dill for a different herbal note, adding grated lemon zest for brightness, or stirring in finely chopped roasted red peppers for a hint of sweetness and color.

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Serving Suggestions

This versatile salad can be presented in multiple ways depending on the occasion. For casual family dinners, serve it family style in a large shallow bowl with tzatziki and feta on the side for everyone to add according to preference. For entertaining, consider deconstructing the components on a large platter for a beautiful presentation where guests can build their own portions. When I want to make it more substantial, I sometimes add warm pita bread or roasted potato wedges on the side.

Common Recipe Questions

→ Can I prepare this Greek chicken salad ahead of time?

Yes! You can prepare all components separately ahead of time. Grill the chicken a day in advance and store it refrigerated. Chop the vegetables and store them in airtight containers. Keep the tzatziki and dressing separate until ready to serve. Assemble everything just before eating for the freshest taste and texture.

→ How can I make this dish vegetarian?

To make this Mediterranean salad vegetarian, simply replace the grilled chicken with alternatives like grilled halloumi cheese, roasted chickpeas, or a scoop of hummus. These substitutions provide protein and maintain the authentic Greek flavor profile while making the dish completely vegetarian-friendly.

→ What's the best way to cook the chicken for this salad?

For the juiciest chicken, season with oregano, salt, and pepper, then cook in a hot grill pan or skillet with olive oil for 5-7 minutes per side until the internal temperature reaches 165°F. Always let the chicken rest for a few minutes before slicing to keep all the juices inside.

→ Can I use store-bought tzatziki sauce?

Absolutely! While homemade tzatziki offers fresh flavor, high-quality store-bought tzatziki works perfectly for this salad, especially when you're short on time. Look for versions with cucumber pieces and authentic Greek yogurt for the best flavor and texture.

→ How can I make this Greek salad lower in carbs?

To reduce carbs, skip the Greek dressing and use only tzatziki and a squeeze of fresh lemon juice as your toppings. The tzatziki provides plenty of flavor while keeping the carb count low. You could also increase the ratio of protein to vegetables and omit any bread sides that might traditionally accompany the dish.

→ What herbs and spices work best with this Greek salad?

Traditional Greek flavors include oregano, which is used to season the chicken, but you can also incorporate fresh mint, dill, or parsley into the salad or tzatziki. A sprinkle of sumac or za'atar over the finished dish would add an authentic Mediterranean touch.