🎉 Introduction
If you’re craving a salad that feels like a meal, this Grilled Chicken Greek Salad with Tzatziki is it. It brings together all the bold flavors of a traditional Greek salad — juicy tomatoes, cool cucumbers, Kalamata olives, herbs, and a tangy lemon-olive oil dressing — topped with tender grilled chicken and finished with creamy tzatziki sauce.
To make it even more filling, you can add cooked quinoa for a healthy boost or pasta for a more hearty twist. It’s a flexible recipe that works for meal prep, weeknight dinners, or light entertaining.
🧰 Equipment Needed
- Grill pan or outdoor grill
- Mixing bowls
- Knife & cutting board
- Measuring cups & spoons
- Whisk
- Tongs
- Salad bowl
🛒 Ingredients
🥩 Meat:
- 2 boneless, skinless chicken breasts
🍅 Fruits & Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 2 tbsp fresh parsley or dill, chopped
🥫 Condiments:
- ½ cup Kalamata olives
- 2 tbsp lemon juice
- ½ cup tzatziki sauce
🍝 Grains & Pasta:
- 1 cup cooked quinoa (optional)
- 1 cup cooked rotini pasta (optional)
🌿 Seasonings:
- ½ tsp salt
- ¼ tsp black pepper
🫒 Oils:
- 3 tbsp olive oil
👩🍳 Directions
Step 1 – Marinate the Chicken
- In a bowl, mix 1 tbsp olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Coat chicken breasts in marinade and let rest 20–30 minutes.
Step 2 – Grill the Chicken
3. Preheat grill or grill pan over medium-high heat.
4. Cook chicken 6–7 minutes per side until golden and internal temp reaches 165°F (74°C).
5. Let rest 5 minutes before slicing.
Step 3 – Make the Salad Base
6. In a large bowl, combine cherry tomatoes, cucumber, Kalamata olives, and fresh parsley or dill.
7. Drizzle with 2 tbsp olive oil and toss gently.
Step 4 – Assemble the Salad
8. Add cooked quinoa or pasta if using.
9. Top with sliced grilled chicken.
10. Spoon tzatziki sauce on top or serve on the side as a dressing.
Step 5 – Serve & Enjoy
11. Garnish with extra herbs and lemon wedges if desired.
🍽️ Servings & Timing
- Servings: 2–3 main salads
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: ~35 minutes
🧊 Storage & Reheating
- Store salad components separately for freshness.
- Chicken can be refrigerated up to 4 days.
- Tzatziki keeps 3 days in fridge.
- Not freezer-friendly (fresh veggies and tzatziki lose texture).
🥄 Variations
- Vegetarian: Skip chicken, add chickpeas or grilled halloumi.
- Low-Carb: Use only quinoa or skip grains altogether.
- Spicy Kick: Add chili flakes to chicken marinade.
- Extra Creamy: Mix tzatziki into the salad instead of just topping.
❓ 10 FAQs
- Can I bake the chicken instead of grilling?
Yes — bake at 400°F for 20–25 minutes. - Can I use store-bought tzatziki?
Absolutely, though homemade tastes fresher. - Is quinoa necessary?
No, it just adds protein and texture. - Can I prep this ahead?
Yes, but keep dressing and tzatziki separate until serving. - What other protein works?
Shrimp, salmon, or turkey cutlets all work well. - Can I make it dairy-free?
Use a vegan yogurt-based tzatziki. - What other veggies can I add?
Bell peppers, red onion, or spinach. - Do I need to peel the cucumber?
Not necessary — keep peel for crunch. - What type of olives are best?
Kalamata for authenticity, but green olives also work. - What should I serve with this salad?
Warm pita bread or roasted potatoes.
🏁 Conclusion
This Grilled Chicken Greek Salad with Tzatziki is fresh, colorful, and loaded with flavor. Between the juicy grilled chicken, crisp veggies, briny olives, and creamy tzatziki, every bite feels like a trip to the Mediterranean. Whether you keep it light with quinoa or hearty with pasta, this salad is perfect for busy weeknights or festive summer meals.
Grilled Chicken Greek Salad with Tzatziki – Fresh, Flavorful & Satisfying
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
- In a bowl, mix 1 tbsp olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Coat chicken breasts in marinade and let rest 20–30 minutes.
- Preheat grill or grill pan over medium-high heat.
- Cook chicken 6–7 minutes per side until golden and internal temp reaches 165°F (74°C).
- Let rest 5 minutes before slicing.
- In a large bowl, combine cherry tomatoes, cucumber, Kalamata olives, and fresh parsley or dill.
- Drizzle with 2 tbsp olive oil and toss gently.
- Add cooked quinoa or pasta if using.
- Top with sliced grilled chicken.
- Spoon tzatziki sauce on top or serve on the side as a dressing.
- Garnish with extra herbs and lemon wedges if desired.
Notes
Yes — bake at 400°F for 20–25 minutes. Can I use store-bought tzatziki?
Absolutely, though homemade tastes fresher. Is quinoa necessary?
No, it just adds protein and texture. Can I prep this ahead?
Yes, but keep dressing and tzatziki separate until serving. What other protein works?
Shrimp, salmon, or turkey cutlets all work well. Can I make it dairy-free?
Use a vegan yogurt-based tzatziki. What other veggies can I add?
Bell peppers, red onion, or spinach. Do I need to peel the cucumber?
Not necessary — keep peel for crunch. What type of olives are best?
Kalamata for authenticity, but green olives also work. What should I serve with this salad?
Warm pita bread or roasted potatoes. 🏁 Conclusion
This Grilled Chicken Greek Salad with Tzatziki is fresh, colorful, and loaded with flavor. Between the juicy grilled chicken, crisp veggies, briny olives, and creamy tzatziki, every bite feels like a trip to the Mediterranean. Whether you keep it light with quinoa or hearty with pasta, this salad is perfect for busy weeknights or festive summer meals.
