Greek Chicken & Tzatziki Salad (Printer-Friendly Layout)
Juicy seasoned chicken with crisp vegetables, olives, and creamy tzatziki for a fresh, satisfying Mediterranean meal.
# Ingredients You'll Need:
→ For the Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon dried oregano
04 -
Salt and freshly ground black pepper, to taste
→ For the Salad
05 -
4 cups chopped romaine lettuce
06 -
1 cup cherry tomatoes, halved
07 -
1 small red onion, thinly sliced
08 -
1/2 English cucumber, sliced into half moons
09 -
1/2 cup Kalamata olives, pitted
→ For Serving
10 -
1/2 cup Greek salad dressing
11 -
2 cups tzatziki sauce
12 -
1/2 cup crumbled feta cheese
# Step-by-Step Instructions:
01 -
Season the chicken breasts with oregano, salt, and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into strips.
02 -
While the chicken is cooking, in a large mixing bowl, toss the chopped romaine lettuce with the cherry tomatoes, red onion, cucumber slices, and Kalamata olives. Drizzle with the Greek dressing and toss until well coated.
03 -
Divide the dressed vegetables between plates or bowls. Top with warm chicken slices, a few generous spoonfuls of tzatziki, and a sprinkle of crumbled feta cheese. Serve immediately while the chicken is still warm and the veggies are crisp.
# Extra Tips and Tricks:
01 -
You can prepare each component in advance and store separately for quick weekday lunches or dinners. The chicken can be grilled a day ahead and sliced when ready to serve.
02 -
For a vegetarian version, replace the chicken with grilled halloumi cheese, roasted chickpeas, or a scoop of hummus.
03 -
For a lower-carb version, skip the dressing and use only tzatziki and lemon juice as toppings.