Tzatziki Chicken Salad
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This Tzatziki Chicken Salad is brimming with crisp romaine, juicy tomatoes, and savory chicken, all topped with creamy tzatziki. It’s a refreshing meal that’s perfect for a quick lunch or a light dinner.
Tzatziki Chicken Salad
There’s something utterly magical about the way simple ingredients come together in my new Tzatziki Chicken Salad. The crunchy romaine lettuce, paired with the sweetness of cherry tomatoes and the sharp bite of red onion, sets the stage for the star of the show: perfectly cooked chicken, generously drizzled with homemade tzatziki sauce.
This salad is a perfect go-to meal when you need a quick, satisfying meal that doesn’t skimp on taste or freshness. Drizzling Greek salad dressing over the crisp vegetables, then topping it with rich feta, tzatziki and that tender chicken, transforms an ordinary lunch into a Mediterranean feast.
What Ingredients You’ll Need
- Chicken breasts: I use boneless, skinless chicken breasts, but if you prefer, you can substitute these with boneless, skinless chicken thighs.
- Olive oil: You’ll need a little bit of olive oil to cook the chicken in. Avocado oil is a great alternative.
- Dried oregano: To infuse the chicken with classic Mediterranean aromatics. Feel free to replace with thyme or marjoram which are great substitutes.
- Salt and pepper: Season to taste.
- Romaine lettuce: I like this lettuce because it’s nice and crisp. You can replace it with iceberg or butter lettuce, if you wish.
- Cherry tomatoes: They add a sweet, juicy burst to each bite. Grape tomatoes are a great substitute here.
- Red onion: I love the sharp, slight sweetness it brings, cutting through the creamy and rich flavors. Thinly sliced shallots are a great substitute for red onions for a milder taste.
- English cucumber: For a refreshing crunch; you could swap in regular cucumbers if you need, though they’re a bit less crunchy.
- Kalamata olives: Their rich, briny flavor is hard to match, but black olives can substitute in a pinch, albeit with a milder taste.
- Greek salad dressing: To save time you can use store-bought dressing but if you have the time, make a home dressing using my recipe.
- Tzatziki: This is where I would highly recommend to make your own tzatziki, because it tastes so much better than store-bought.
- Feta cheese: For a salty, creamy contrast to the crisp vegetables and savory chicken. Goat cheese is a creamier alternative with a similar tang.
Start by heating some olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with dried oregano, salt, and pepper. Grill them for about 5-7 minutes on each side until they’re fully cooked and the internal temperature hits 165°F (74°C). Once done, let the chicken rest for a few minutes before slicing it into strips.
While the chicken is resting, grab a large bowl and toss in the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and Kalamata olives. Pour the Greek salad dressing over the veggies and give everything a good toss to make sure the dressing coats every piece evenly.
Arrange the grilled chicken strips on top of your beautifully dressed salad. Spoon generous dollops of chilled tzatziki over the chicken and salad. Finish off by sprinkling crumbled feta cheese over the top.
How To Serve
This Tzatziki Chicken Salad is a delight on its own but pairing it with some other dishes can elevate your meal to a full-blown feast. Here are some suggestions:
Easy Garlic Bread
Greek Meatballs
Greek Rice
Grilled Chicken Kebabs
Frequently Asked Questions
Can I make this salad low-carb?
Absolutely! You can make this salad even lower in carbs by omitting the cherry tomatoes and using a low-carb Greek dressing. The tzatziki and chicken are already low-carb, making this adjustment simple and effective.
Can I make the tzatziki sauce ahead of time?
Absolutely! In fact, making your tzatziki a day in advance can enhance the flavors as it allows the garlic and cucumber to meld together beautifully in the yogurt. Just store it covered in the refrigerator until you’re ready to use.
Expert Tips
- Marinate the chicken: For even more flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, garlic, and oregano for at least an hour before grilling.
- Chill the tzatziki: Serve the tzatziki cold for a refreshing contrast to the warm grilled chicken. Make sure to refrigerate it for at least a couple of hours before serving.
- Grill extra vegetables: While grilling the chicken, throw on some bell peppers, and zucchini. They’ll make the salad extra delicious.
- Prepare ahead: Cook the chicken and chop the veggies ahead of time. Store them separately in the refrigerator to assemble quickly for a meal or when guests arrive.
Storage
The salad tastes best when eaten fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. I recommend storing the dressing separately to keep the salad from becoming soggy.
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Tzatziki Chicken Salad
Ingredients
For The Chicken
- 2 large chicken breasts (boneless and skinless)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- salt and pepper (to taste)
For The Salad
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- ½ English cucumber (sliced into half moons)
- ½ cup Kalamata olives (pitted)
For Serving
- ½ cup Greek salad dressing
- 2 cups Tzatziki
- ½ cup feta cheese (crumbled)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with dried oregano, salt, and pepper. Grill the chicken for 5-7 minutes on each side until fully cooked and internal temperature reaches 165°F (74°C). Let it rest for a few minutes, then slice into strips.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber slices, and Kalamata olives. Drizzle the Greek salad dressing over the top and toss to coat all the ingredients evenly.
- Place the grilled chicken strips over the tossed salad. Spoon dollops of the chilled tzatziki over the salad and chicken. Sprinkle crumbled feta cheese and some extra chopped fresh dill over the salad.
Notes
- Season to Taste: Adjust the amount of salt, pepper, and tzatziki according to your preferences.
- Vegetarian Adaptation: Swap the chicken for grilled halloumi cheese or chickpeas to make this dish vegetarian.
- Serving Suggestion: For an extra burst of freshness, sprinkle chopped fresh dill over the salad before serving.
- Make Ahead: Prepare the chicken and chop the vegetables ahead of time for a quick assembly when you’re ready to eat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
