Greek Chicken Salad with Tzatziki Dressing

overhead view of Greek salad with chicken and tzatziki dressing in white bowl.

Greek Chicken Salad with Tzatziki Dressing

Crisp lettuce, plenty of fresh veggies, Greek marinated chicken, and a creamy tzatziki dressing make this Greek chicken salad absolutely pop with fresh flavors.

Course Chicken

Cuisine Greek

Keyword greek chicken salad

Prep Time 15

Cook Time 10

Additional Time 4

Total Time 4 25

Servings

Calories 534kcal

Author Karly Campbell

Ingredients

For the Greek chicken marinade:

2 boneless, skinless chicken breasts pounded to an even thickness
3 tablespoons olive oil divided
1 tablespoon white wine vinegar
4 large garlic cloves minced
3 tablespoons Greek Seasoning
1 large lemon juiced
1/2 teaspoon salt
1/2 teaspoon pepper

For the tzatziki dressing:

1/3 cup prepared tzatziki
2 tablespoons buttermilk
1 tablespoon lemon juice

For the salad:

6 cups chopped romaine
1 cup halved cherry tomatoes
½ cup sliced English cucumber
½ cup kalamata olives
½ small red onion thinly sliced
1/2 cup crumbled feta cheese more to taste

Instructions

For the chicken:

To make the chicken, add 2 tablespoons of olive oil, vinegar, garlic, Greek seasoning, lemon juice, salt, and pepper to a zip top bag and mix well to combine.
Add the chicken to the bag and coat the chicken in the marinade. Seal and place in the refrigerator for at least 4 hours.
When ready to prepare your salad, heat a large skillet (or the grill) over medium heat. Add the remaining tablespoon of oil to the pan and heat until shimmering.
Arrange the chicken breasts in the pan and cook over medium heat until cooked through, flipping halfway through cooking.
While the chicken is cooking, prepare the rest of the salad.

To make the dressing:

Combine the dressing ingredients in a small bowl and whisk well. Taste and add additional lemon juice or buttermilk to reach your desired tastes and thickness of the dressing.

To prepare the salad:

Add all of the salad ingredients to a large salad bowl.
Slice the cooked chicken and place over the salad. Drizzle with the dressing.
Serve immediately.

Video

Notes

To meal prep this salad, make sure the chicken is fully cooled before adding to the salad. Store the dressing in a separate container and dress the salad just before eating.

This salad will make about 3 tablespoons of dressing per salad. Double the dressing, if you like your salad heavily dressed. Leftover dressing may be stored in an airtight container in the fridge for 3-4 days.

Nutrition Info Clarification: The nutrition information includes the FULL AMOUNT of the marinade for the chicken, which is why the sodium content is so high. I left the nutrition as is, since I'm not a nutritionist, but for my own personal use I count the sodium around 1000mg, based off 1 tablespoon of the Greek seasoning we use (Cavender's) having around 2800mg sodium per tablespoon and the fact that a large portion of that is drained away in excess marinade. You may also use a lower sodium Greek seasoning or make your own blend of seasoning for the marinade.

Nutrition