Go Back

Delicious Tzatziki Chicken Salad

A fresh, protein-packed Mediterranean-inspired salad featuring grilled chicken, crisp vegetables, and a creamy, homemade Greek yogurt tzatziki dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch, Main Course, Salad
Cuisine: American, Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Salad Vegetables
  • 0.5 large English cucumber sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 4 red radishes thinly sliced
  • 4 cups mixed salad greens or baby spinach/romaine
Tzatziki Dressing
  • 1 cup plain Greek yogurt full fat or 2%
  • 0.5 large English cucumber grated and squeezed dry
  • 2 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped, optional
  • 1 pinch salt and pepper to taste

Equipment

  • Grill pan or skillet
  • Box Grater
  • Large mixing bowl
  • Cheesecloth or clean kitchen towel

Method
 

  1. Pound chicken breasts to an even thickness. Toss with olive oil, oregano, salt, and pepper.
  2. Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through (165°F internal). Let rest for 5 minutes, then chop into bite-sized cubes.
  3. While chicken cooks, grate half the English cucumber. Place in a clean towel and squeeze out all excess liquid over the sink.
  4. In a bowl, mix the squeezed grated cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, dill, parsley, salt, and pepper to create the tzatziki dressing.
  5. In a large bowl, combine the chopped cooked chicken, sliced cucumber half-moons, halved cherry tomatoes, and sliced radishes.
  6. Pour the tzatziki dressing over the chicken and vegetables. Toss well to coat everything evenly.
  7. Serve the dressed chicken mixture over a bed of mixed salad greens. Garnish with extra dill if desired.

Notes

To prep ahead, store the cooked chicken, chopped hard veggies, and the dressing in three separate containers. Combine everything just before serving so it doesn't get soggy.