Description
Grilled chicken Greek salad with tzatziki sauce brings together juicy chicken, crisp veggies, and tangy feta that you can have ready in about 30 minutes. Creamy tzatziki drizzled over everything ties the flavors together perfectly for a fresh, satisfying meal you can feel good about eating.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts (about 1 pound)
Vegetables and Dairy:
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
Dressing and Seasonings:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
- fresh parsley or dill for garnish
Instructions
- Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper in a small bowl, then coat your 2 boneless, skinless chicken breasts (about 1 lb or 450 g) evenly in this mixture and set them aside for 15 to 30 minutes to absorb the flavors.
- Heat your grill to medium-high temperature and lightly brush the grates with oil so your chicken doesn’t stick when you place it on there.
- Lay your marinated chicken breasts directly onto the hot grill grates and cook them for 6 to 7 minutes on the first side without moving them around, then flip and cook the other side for another 6 to 7 minutes until the internal temperature reaches 165 degrees Fahrenheit and the meat is no longer pink.
- Transfer your grilled chicken to a cutting board and let it rest for a few minutes so the juices redistribute throughout the meat, which keeps it tender and moist.
- Combine 6 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 of a thinly sliced red onion, 1/2 cup of pitted and halved Kalamata olives, and 1 cup of crumbled feta cheese in a large bowl and toss everything together gently.
- Slice your rested chicken into strips and arrange them across the top of your salad.
- Drizzle your prepared tzatziki sauce over the chicken and salad, then sprinkle fresh parsley or dill on top if you have it available, and serve right away while everything is fresh.
Notes
- Make your tzatziki sauce ahead of time since it tastes better after sitting in the fridge for at least 30 minutes, giving the flavors time to blend together.
- Don’t skip marinating your chicken for the full 15-30 minutes because the lemon juice and olive oil keep the meat tender and add authentic Mediterranean flavor.
- Let your grilled chicken rest for a few minutes after cooking before slicing, which keeps the juices inside the meat instead of running onto your plate.
- For a dairy-free version, swap the Greek yogurt in the tzatziki with dairy-free Greek yogurt and use a plant-based feta, and the salad works just as well with these substitutions.
- Prep Time: 45 minutes-1 hour
- Cook Time: 12-14 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg