Go Back

Tzatziki Chicken Salad

Tzatziki Chicken Salad is the perfect quick, healthy meal for busy days—bright Greek flavors, easy prep, and family-approved.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 pounds boneless, skinless chicken breasts about 3 medium breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • Salt and pepper to taste
  • 0.5 units lemon juice Juice of 1/2 lemon
For the tzatziki
  • 1 cup plain Greek yogurt full-fat or 2% works best
  • 0.5 large cucumber or 1 small, seeded and finely grated
  • 1 clove garlic minced (or more if you love garlic)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1-2 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • Salt and pepper to taste
For the salad
  • 6 cups mixed greens or chopped romaine
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber chopped (for crunch)
  • 1/3 cup thinly sliced red onion optional — soak in cold water 5 minutes if you want it milder
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pitted Kalamata olives halved (optional)
  • extra lemon wedges for serving

Method
 

Preparation
  1. Pat the chicken dry, then drizzle with olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Rub it all over so each piece is seasoned.
  2. Let it sit while you prep the rest (10–15 minutes). If you’re super-late, you can grill or pan-sear right away.
Making the tzatziki
  1. Grate the cucumber and squeeze out excess moisture with a kitchen towel or paper towel.
  2. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and dill. Add salt and pepper to taste.
  3. Refrigerate for at least 10 minutes to let the flavors mingle.
Cooking the chicken
  1. Grill: Heat to medium-high and grill 6–8 minutes per side, until internal temp reaches 165°F.
  2. Pan-sear: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook 6-8 minutes per side.
  3. Oven: Roast at 400°F for 18–22 minutes, depending on thickness.
  4. Let the chicken rest for 5 minutes before slicing.
Assembling the salad
  1. Toss mixed greens, cherry tomatoes, cucumber, red onion, feta, and olives in a large bowl.
  2. Slice the chicken and arrange on top.
  3. Dollop tzatziki over each bowl or serve it on the side for dipping.
  4. Finish with a squeeze of lemon and a crack of black pepper.

Notes

Use bright lemon wedges and extra dill sprigs for presentation. Pack tzatziki separately for to-go lunches.