Description
Bright, cool, and full of tang, this tzatziki chicken salad balances juicy grilled chicken with crisp vegetables and creamy cucumber-yogurt sauce.
Ingredients
Scale
- 500 g chicken thighs or breasts
- 60 ml olive oil
- 30 ml lemon juice
- Zest from 1 lemon
- 2 cloves garlic, minced
- 240 g full-fat Greek yogurt
- 150 g grated cucumber
- 15 g fresh dill, chopped
- 10 g fresh mint (optional)
- 50 g red onion, thinly sliced
- 200 g cherry tomatoes, halved
- 120–160 g mixed greens or romaine
- Salt and pepper to taste
- Optional: kalamata olives, feta, or toasted pita for serving
Instructions
- Make the Marinade and Tzatziki base: Whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. In a separate bowl, combine Greek yogurt, grated cucumber (squeezed of liquid), lemon juice, minced garlic, and dill. Stir until smooth and refrigerate.
- Marinate the Chicken: Coat chicken with half the marinade and let rest for 15-30 minutes at room temperature.
- Cook the Chicken: Heat a skillet over medium-high and sear chicken for 4-5 minutes per side until golden and cooked through. Let rest for 5 minutes.
- Assemble the Salad: Toss mixed greens with cherry tomatoes, red onion, and any additions. Top with sliced chicken and drizzle with tzatziki.
- Finishing Touches: Garnish with dill, olive oil, and lemon wedges. Serve immediately.
Notes
Rest the chicken for juices to redistribute and avoid watery tzatziki by squeezing out cucumber liquid.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Pan-searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 105mg