There’s something magical about the way Mediterranean flavors come together—bright, fresh, and packed with life. My obsession with Greek Chicken and Tzatziki Salad started on a tiny taverna patio in Santorini, where the salty breeze mixed with the scent of grilled meat and herbs. I came home determined to recreate that perfect bite: juicy chicken, crisp veggies, and creamy tzatziki with just the right tang. The best part? It’s embarrassingly easy to make. No fancy techniques, just good ingredients doing what they do best. This dish tastes like sunshine on a plate, and trust me, once you try it, you’ll want it on repeat all summer long.

Why You’ll Love This Greek Chicken and Tzatziki Salad

This isn’t just another salad—it’s a flavor explosion that’ll make you feel like you’re on a Greek island. Here’s why it’s a forever favorite:

• Crazy fast: Done in 30 minutes flat, even on busy weeknights
• Fresh vibes: Crisp cukes, juicy tomatoes, and that bright tzatziki make every bite sing
• Healthy but hearty: Packed with protein and veggies, no sad diet food here
• Tastebud magic: Garlicky chicken + tangy feta + briny olives = pure Mediterranean joy

Ingredients for Greek Chicken and Tzatziki Salad

Gathering the right ingredients makes all the difference in this salad! Here’s exactly what you’ll need:

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb total), trimmed of excess fat
• 1 tbsp olive oil (the good stuff!)
• 1 tsp dried oregano (crush between fingers to wake up the flavor)
• 1 tsp garlic powder (not garlic salt!)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Tzatziki & Salad

• 1 cup Greek yogurt (full-fat for creaminess, but low-fat works)
• 1 English cucumber (about 2 cups diced – no need to peel)
• 1 tbsp lemon juice (fresh squeezed, please!)
• 1 clove garlic, minced super fine (more if you’re brave)
• 1 tbsp fresh dill, chopped (dried works in a pinch)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced (soak in cold water to tame the bite)
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled (buy the block and crumble yourself)

How to Make Greek Chicken and Tzatziki Salad

Alright, let’s get cooking! This Greek Chicken and Tzatziki Salad comes together in three simple steps. Just follow my foolproof method – I’ve made this so many times I could do it in my sleep!

Step 1: Season and Cook the Chicken

First, pat your chicken breasts dry with paper towels – this helps them get that gorgeous golden crust. Mix the olive oil with oregano, garlic powder, salt and pepper in a small bowl. Rub this all over the chicken like you’re giving it a massage (trust me, it makes a difference!). Heat your grill or pan to medium-high – you want that satisfying sizzle when the chicken hits the surface. Cook for 6-7 minutes per side until the internal temp hits 165°F. Then, here’s the key: let it rest for 5 minutes before slicing. I know it’s tempting to dig in, but this keeps all those juicy juices inside!

Step 2: Prepare the Tzatziki Sauce

While the chicken rests, let’s make that creamy tzatziki magic happen. Grate half the cucumber (about 1/2 cup) and squeeze out excess water – I just use my hands. Mix it with Greek yogurt, lemon juice, that finely minced garlic (the finer, the better!), and fresh dill. Taste and adjust – sometimes I add an extra squeeze of lemon or pinch of salt. Pro tip: let it sit for 10 minutes if you can – the flavors meld beautifully.

Step 3: Assemble the Salad

Time for the fun part! Dice the remaining cucumber and toss it with tomatoes, drained red onions, olives, and most of the feta in a big bowl. Slice that rested chicken against the grain into pretty strips. Arrange it over the veggies, drizzle generously with tzatziki, and sprinkle with remaining feta. The colors alone will make you happy! I like to serve extra tzatziki on the side because, let’s be honest, you can never have too much.

Tips for Perfect Greek Chicken and Tzatziki Salad

Want to take this dish from great to unforgettable? Here are my battle-tested secrets:

• Marinate, baby! Let the chicken sit with the spices for 30 minutes if you can – it makes the flavors sing.
• Drain that cuke: After grating cucumber for tzatziki, squeeze out the water in a clean towel – your sauce will stay thick and creamy.
• Slice smart: Cut chicken against the grain after resting – you’ll get tender, juicy pieces every time.
• Go bold: Add a pinch of smoked paprika to the chicken rub – it gives a subtle depth that’s just *chef’s kiss*.

Ingredient Substitutions

Life happens, and sometimes you need to swap ingredients! Here are my tried-and-true subs that still keep the Greek spirit alive:

• No Greek yogurt? Try dairy-free coconut yogurt – it’ll be tangier but still delicious.
• Chicken thighs work great if you prefer darker meat – just cook 2-3 minutes longer.
• Out of fresh dill? Use 1 tsp dried dill, but fresh really is best here.
• Don’t like olives? Try capers for that briny punch without the olive flavor.

Serving Suggestions for Greek Chicken and Tzatziki Salad

This salad shines all on its own, but oh boy, a few simple sides take it to the next level! I always serve mine with warm pita bread – perfect for scooping up every last bit of that dreamy tzatziki. A couple lemon wedges on the side let folks add extra zing if they want. For a full Greek feast, add some roasted potatoes or a simple couscous salad. And don’t forget the wine – a crisp Assyrtiko or even a citrusy Sauvignon Blanc pairs beautifully with all those bright Mediterranean flavors!

Storage and Reheating

Here’s the deal: this salad is best fresh, but if you must store leftovers, keep the undressed veggies and chicken separate from the tzatziki. The chicken stays juicy for 2 days max in the fridge – just reheat gently in the microwave or enjoy cold. Pro tip: assemble individual portions as you go to keep everything crisp!

Greek Chicken and Tzatziki Salad FAQs

I get asked these questions all the time, so let me save you some trouble with my hard-earned kitchen wisdom!

Can I use store-bought tzatziki?
Sure, in a pinch! But homemade is SO much better – fresher, creamier, and you control the garlic punch (I always add extra). If using store-bought, jazz it up with a squeeze of lemon and fresh dill.

How long to marinate chicken?
30 minutes is perfect, but even 10 helps! Overnight works too – the oregano and garlic just get deeper. Just don’t go beyond 24 hours or the texture gets mushy.

Is this gluten-free?
Absolutely! Just double-check labels if using store-bought tzatziki (some add thickeners). Naturally GF and packed with protein – it’s my go-to for friends with dietary needs.

Nutritional Information

Estimates vary by ingredients used. For one generous serving of this Greek Chicken and Tzatziki Salad:

• 450 calories – filling but not heavy
• 35g protein – thanks to that juicy chicken and Greek yogurt
• 25g fat (mostly the good kind from olive oil and olives)
• 20g carbs – with 4g fiber from all those fresh veggies

It’s a balanced meal that keeps you full for hours without the post-lunch slump!

If this Greek Chicken and Tzatziki Salad brightened your day like sunshine, let me know! Rate it below or tag me when you make it – I love seeing your creations!

Juicy Greek Chicken and Tzatziki Salad in 30 Minutes

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• Author: hamza
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Low Lactose

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Description

A fresh and flavorful Greek-inspired chicken salad with homemade tzatziki sauce.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped

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Instructions

1. Season chicken with olive oil, oregano, garlic powder, salt, and pepper.
2. Grill or pan-fry chicken for 6-7 minutes per side until cooked through.
3. Let the chicken rest for 5 minutes, then slice.
4. Mix Greek yogurt, lemon juice, minced garlic, and dill to make tzatziki sauce.
5. Toss cucumber, tomatoes, red onion, olives, and feta in a bowl.
6. Top salad with sliced chicken and drizzle with tzatziki sauce.

Notes

• For extra flavor, marinate the chicken for 30 minutes before cooking.
• Use fresh dill for the best tzatziki taste.
• Serve with warm pita bread if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 95mg

Keywords: Greek chicken, tzatziki, salad, healthy, Mediterranean