Grilled Chicken Greek Salad with Tzatziki – Fresh, Flavorful & Satisfying

Adam

Grilled Chicken Greek Salad with Tzatziki – Fresh, Flavorful & Satisfying

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.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 3 servings

Ingredients Equipment Method Notes

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

Equipment

Grill pan or outdoor grill
Mixing bowls
Knife & cutting board
Measuring cups & spoons
Whisk
Tongs
Salad bowl

Method

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

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.

Step 3 – Make the Salad Base

In a large bowl, combine cherry tomatoes, cucumber, Kalamata olives, and fresh parsley or dill.
Drizzle with 2 tbsp olive oil and toss gently.

Step 4 – Assemble the Salad

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.

Step 5 – Serve & Enjoy

Garnish with extra herbs and lemon wedges if desired.

Notes

🧊 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.