Greek Chicken & Tzatziki Salad (Print-Friendly Version)
Fresh Mediterranean salad with grilled chicken, crisp vegetables, Kalamata olives, creamy tzatziki, and feta cheese.
# What You'll Need:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon dried oregano
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Salad
06 -
4 cups chopped romaine lettuce
07 -
1 cup cherry tomatoes, halved
08 -
1 small red onion, thinly sliced
09 -
1/2 English cucumber, sliced into half moons
10 -
1/2 cup Kalamata olives, pitted
→ For Serving
11 -
1/2 cup Greek salad dressing
12 -
2 cups tzatziki sauce
13 -
1/2 cup crumbled feta cheese
# How to Make It:
01 -
Season the chicken breasts with oregano, salt, and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into strips.
02 -
In a large mixing bowl, toss the chopped romaine lettuce with the cherry tomatoes, red onion, cucumber slices, and Kalamata olives. Drizzle with the Greek dressing and toss until well coated.
03 -
Divide the dressed vegetables between plates or bowls. Top with warm chicken slices, a few generous spoonfuls of tzatziki, and a sprinkle of crumbled feta cheese. Serve immediately while the chicken is still warm and the veggies are crisp.
# Additional Tips:
01 -
Components can be prepared in advance for easy weekday meals. Grilled chicken can be prepped a day ahead and sliced when ready to serve. Salad ingredients can be stored in airtight containers, and tzatziki can be homemade or store-bought.
02 -
For a vegetarian option, replace the chicken with grilled halloumi cheese, roasted chickpeas, or hummus. For a lower-carb version, skip the dressing and use only tzatziki and lemon juice.