Fresh, colorful, and full of bold Mediterranean flavors, this Greek Chicken & Tzatziki Salad is the perfect balance of crisp vegetables, juicy grilled chicken, and creamy tzatziki. It’s a refreshing yet hearty dish that makes an ideal lunch, a light dinner, or even a vibrant addition to your weekly meal prep. With seasoned chicken cooked to perfection, a mix of crunchy lettuce and vegetables, briny olives, and a generous scoop of tangy tzatziki, this salad brings together classic Greek elements in a satisfying and wholesome way. Plus, it’s quick to throw together and endlessly customizable depending on what you have on hand.
Ingredients
For the Chicken
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
For the Salad
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/2 English cucumber, sliced into half moons
1/2 cup Kalamata olives, pitted
For Serving
1/2 cup Greek salad dressing
2 cups tzatziki sauce
1/2 cup crumbled feta cheese
Instructions
Start by seasoning 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.
While the chicken is cooking, prepare the salad base. 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 give everything a good toss until well coated.
To assemble the salad, 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.
Notes
You can prepare each component in advance and store separately for quick weekday lunches or dinners. The chicken can be grilled a day ahead and sliced when ready to serve, and the salad ingredients can be chopped and stored in airtight containers. Tzatziki can be homemade or store-bought depending on your preference, and it adds a deliciously cool and creamy contrast to the warm grilled chicken.
If you’d like to make this dish vegetarian, simply replace the chicken with grilled halloumi cheese, roasted chickpeas, or even a hearty scoop of hummus. For a lower-carb version, skip the dressing and stick with tzatziki and lemon juice as your only toppings.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully in this recipe and often stay extra juicy after grilling. Just adjust the cooking time accordingly.
How long does the chicken last once cooked?
Cooked chicken will keep well in the fridge for 3 to 4 days. Store it in an airtight container and reheat gently before adding to your salad, or enjoy it cold.
Can I meal prep this salad?
Yes! Store the components separately for the best texture—keep the salad and dressing separate until ready to serve, and store the tzatziki and feta on the side.
Is tzatziki necessary, or can I use something else?
Tzatziki is a signature part of the flavor here, but if you don’t have any, you could use plain Greek yogurt with a squeeze of lemon, or even a light herbed ranch-style dressing as a substitute.
What’s the best dressing to pair with this salad?
A classic Greek dressing works best, but lemon vinaigrette or red wine vinaigrette also complement the flavors nicely.
Greek Chicken & Tzatziki Salad
Fresh, colorful, and full of bold Mediterranean flavors, this Greek Chicken & Tzatziki Salad is the perfect balance of crisp vegetables, juicy grilled chicken, and creamy tzatziki. It’s a refreshing yet hearty dish that makes an ideal lunch, a light dinner, or even a vibrant addition to your weekly meal prep. With seasoned chicken cooked to perfection, a mix of crunchy lettuce and vegetables, briny olives, and a generous scoop of tangy tzatziki, this salad brings together classic Greek elements in a satisfying and wholesome way. Plus, it’s quick to throw together and endlessly customizable depending on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Chicken
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
For the Salad
4 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/2 English cucumber, sliced into half moons
1/2 cup Kalamata olives, pitted
For Serving
1/2 cup Greek salad dressing
2 cups tzatziki sauce
1/2 cup crumbled feta cheese
Instructions
Start by seasoning 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.
While the chicken is cooking, prepare the salad base. 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 give everything a good toss until well coated.
To assemble the salad, 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.
Notes
You can prepare each component in advance and store separately for quick weekday lunches or dinners. The chicken can be grilled a day ahead and sliced when ready to serve, and the salad ingredients can be chopped and stored in airtight containers. Tzatziki can be homemade or store-bought depending on your preference, and it adds a deliciously cool and creamy contrast to the warm grilled chicken.
If you’d like to make this dish vegetarian, simply replace the chicken with grilled halloumi cheese, roasted chickpeas, or even a hearty scoop of hummus. For a lower-carb version, skip the dressing and stick with tzatziki and lemon juice as your only toppings.