Pin it
This Greek-style Tzatziki Chicken Salad brings together juicy grilled chicken with crunchy veggies and a tangy homemade tzatziki dressing. Each mouthful delivers a wonderful mix of tastes - from the smoky grilled chicken to the refreshing, cucumber-packed tzatziki. It's a cool spin on your usual chicken salad that feels light but still fills you up.
I came up with this combo when I had some leftover tzatziki sauce in my fridge. What began as just throwing things together for lunch turned into something my family now asks for regularly, about twice monthly, especially when it's hot outside.
Key Ingredients
- Chicken Breasts: Go for same-sized pieces so they cook evenly. Let them sit out a bit before they hit the grill.
- English Cucumber: These aren't as watery, which works better for both your salad mix and the tzatziki sauce.
- Greek Yogurt: Grab the full-fat kind for the richest tzatziki. Its tang really works with the grilled chicken.
- Fresh Dill: This herb is a must for real tzatziki flavor. The dried stuff just won't cut it here.
- Romaine Lettuce: It gives you that perfect crunch base. Look for bright green leaves without any brown spots.
Pin it
Cooking Method
- Get Your Chicken Ready:
- Sprinkle chicken with oregano, salt, and pepper. Get your grill pan super hot. Put the chicken down at an angle for those nice grill lines. Cook about 5-6 minutes on each side until it turns golden.
- Mix Up the Tzatziki:
- Shred cucumber and squeeze out all the extra water. Stir together with Greek yogurt, crushed garlic, and fresh dill. Squeeze in some lemon and add a bit of salt. Let it sit for at least 15 minutes.
- Fix Up the Veggies:
- Clean and dry your romaine really well. Cut your tomatoes in half or smaller depending on how big they are. Slice red onion really thin. Set everything out on plates or in a big bowl.
- Put It All Together:
- Start with romaine on the bottom. Top with your sliced chicken. Add tomatoes, onions, and olives. Pour lots of tzatziki over everything. Sprinkle with crumbled feta and fresh dill on top.
After making this salad so many times, I've learned that getting the tzatziki right is super important. Taking time to squeeze out all that cucumber water might seem like a pain, but it makes such a difference.
Hot and Cold Contrast
The mix of warm chicken with cool tzatziki makes eating this really interesting. When I have leftovers, I usually warm the chicken up a little bit, but keep the tzatziki and veggies cold from the fridge.
Prep Ahead Options
This salad tastes best when you put it together right before eating, but you can get stuff ready ahead of time: Grill your chicken and slice it after it cools down. Make your tzatziki up to a day ahead. Wash and cut veggies earlier on serving day.
I've played around with this recipe many times, and I've found that small details really matter. Whether you're whipping it up for a quick lunch or serving it to friends, this Tzatziki Chicken Salad always turns out amazing without tons of work. When you combine fresh stuff and pay attention to how you prep it, you get a meal that's both filling and refreshing.
Pin it
Frequently Asked Questions
- → Could I prepare this in advance?
- Sure, keep chicken and veggies separate, then combine when ready to eat for the best taste.
- → Is there a vegetarian option?
- You can swap the chicken for halloumi or chickpeas to make it meat-free.
- → Can I buy tzatziki instead of making it?
- Absolutely! Homemade is great, but good-quality store-bought options work well too.
- → How should I store any extras?
- Keep each ingredient in its own container. Mix right before eating to keep it all fresh.
- → Can I try other lettuces?
- Of course! Iceberg, butter lettuce, or mixed greens all work nicely.