I’m such a sucker for a salad with lots of goodies. And I swoon over marinated grilled chicken. That’s why this Greek salad, in a lot of ways, is my perfect salad.
The chicken thighs marinate in classic Greek flavors: lemon, garlic, oregano, yogurt… A few minutes on the grill or under the broiler and BAM. It’s crispy, tender, melt-in-your-mouth goodness.
The actual salad part of the salad is key too, of course. A good strong lettuce gives it structure, while the kalamatas and red onions add pops of flavor and crunch. It wouldn’t be an Americanized Greek salad without tomatoes and cucumbers to balance everything out.
Barring the grilled chicken, the tzatziki dressing is my favorite part. The dressing has most of the same flavors as the marinade, except with cucumbers and feta. While tzatziki sauce doesn’t typically include feta, I think putting the cheese in the dressing is the perfect way to keep your salad from getting weird and mushy. Also I love any excuse to put cheese in a sauce.
Pair this salad with a nice cold rosé or, if you’re feeling adventurous, try this Ouzo Lemonade.
Greek Salad with Grilled Chicken and Tzatziki
Ingredients
For the marinade
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain Greek yogurt
- 1 teaspoon oregano
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
For the tzatziki dressing
- 2 cups cucumber, finely chopped
- ¾ cup feta, crumbled
- 2 cloves garlic, diced
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
For the salad
- 1 head red leaf lettuce, torn
- 1 cup kalamata olives
- ½ cup red onion, diced
- 1 cup tomatoes, chopped
- 1 cup cucumber, chopped
Instructions
- Combine chicken and marinade in a ziploc bag and marinate for 20 minutes to 2 hours.
- If using grill, thread chicken on skewers and grill until juices run clear and meat is slightly charred. If using grill pan, arrange chicken on oiled grill pan and turn broiler to high. Place oven rack on highest or second-highest level, and cook chicken until meat is cooked through and begins to char. Remove from oven or grill and set aside.
- Combine dressing ingredients in a medium bowl, mashing feta and cucumbers. Stir well and set aside.
- In a large salad bowl, toss salad ingredients and chicken pieces together. Top with dressing and serve.
Notes
Looking for more great salad recipes to bring to that cookout? Try my Balsamic Peach Salad or my Antipasto Salad.