Description
A vibrant Greek chicken salad layered with crisp vegetables, juicy marinated chicken, and a creamy homemade tzatziki that ties everything together with bright lemon and herb notes.
Ingredients
- Boneless skinless chicken breasts: 2 large, about 1 lb, patted dry
- Olive oil: 3 tablespoons, divided for marinade and drizzling
- Fresh lemon juice: 3 tablespoons, divided for marinade and tzatziki
- Garlic: 3 cloves, minced, divided for marinade and tzatziki
- Dried oregano: 2 teaspoons
- Kosher salt: 1 teaspoon, divided
- Black pepper: 1/2 teaspoon
- Greek yogurt, full fat: 1 cup
- Cucumber: 1 medium, grated and well drained, plus 1 cup thin slices for salad
- Fresh dill: 1 tablespoon, finely chopped
- Mixed greens: 4 cups
- Cherry tomatoes: 1 cup, halved
- Red onion: 1/2 medium, thinly sliced
- Kalamata olives: 1/2 cup, pitted
- Feta cheese: 1/2 cup, crumbled
- Extra lemon wedges: 2 to serve
Instructions
- Marinate the chicken: In a bowl, whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, dried oregano, 3/4 teaspoon salt, and black pepper. Add chicken, toss to coat, and marinate for 30 minutes in the fridge.
- Make the tzatziki: In a separate bowl, combine Greek yogurt, grated and squeezed cucumber, remaining 1 tablespoon lemon juice, remaining 1 minced garlic clove, fresh dill, and 1/4 teaspoon salt. Stir until creamy, then chill.
- Preheat your pan: Heat a grill pan or skillet over medium high. Lightly oil the surface with a little of the remaining olive oil.
- Cook the chicken: Remove chicken from marinade and cook 5 to 6 minutes per side until golden and the internal temperature reaches 165°F, then rest 5 minutes and slice.
- Prepare the salad base: On a large platter, arrange mixed greens. Top with sliced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta.
- Assemble: Arrange the sliced chicken over the salad. Drizzle with the remaining 1 tablespoon olive oil and an extra squeeze of lemon if desired.
- Serve: Spoon generous dollops of tzatziki over the salad or serve on the side with lemon wedges.
Notes
- Note: For juicier chicken, slice against the grain after resting.
- Chill tzatziki for at least 15 to 30 minutes to deepen flavors.
- If prepping ahead, store components separately and dress just before serving.
Nutrition
- Serving Size: 1 salad, about 2.5 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Greek chicken salad, tzatziki, Mediterranean salad, healthy chicken salad, feta, kalamata olives, meal prep