Tzatziki Chicken Salad
There’s something utterly magical about the way simple ingredients come together in my new Tzatziki Chicken Salad. The crunchy romaine lettuce, paired with the sweetness of cherry tomatoes and the sharp bite of red onion, sets the stage for the star of the show: perfectly cooked chicken, generously drizzled with homemade tzatziki sauce. This salad is a perfect go-to meal when you need a quick, satisfying meal that doesn’t skimp on taste or freshness. Drizzling Greek salad dressing over the crisp vegetables, then topping it with rich feta, tzatziki and that tender chicken, transforms an ordinary lunch into a Mediterranean feast. Start by heating some olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with dried oregano, salt, and pepper. Grill them for about 5-7 minutes on each side until they’re fully cooked and the internal temperature hits 165°F (74°C). Once done, let the chicken rest for a few minutes before slicing it into strips. While the chicken is resting, grab a large bowl and toss in the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and Kalamata olives. Pour the Greek salad dressing over the veggies and give everything a good toss to make sure the dressing coats every piece evenly. Arrange the grilled chicken strips on top of your beautifully dressed salad. Spoon generous dollops of chilled tzatziki over the chicken and salad. Finish off by sprinkling crumbled feta cheese over the top.
Storage
The salad tastes best when eaten fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. I recommend storing the dressing separately to keep the salad from becoming soggy.
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