Go Back
Print Recipe

Greek Salad with Grilled Chicken and Tzatziki

This recipe has it all: creamy dressing, fresh veggies and succulent grilled chicken.
Prep Time1 hour 15 minutes
Cook Time15 minutes
Course: Main Course
Keyword: gluten-free, salads, summer recipes
Servings: 6

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

Store dressing, salad and lettuce separately to avoid wilting.