Description
A refreshing and healthy option, this Tzatziki Chicken Salad features tender chicken tossed with a creamy, cucumber-based tzatziki dressing. With fresh herbs and a crunchy medley of vegetables, this salad is perfect for a light lunch or dinner.
Ingredients
For the Tzatziki Chicken Salad:
- 2 large chicken breasts (or 4 smaller breasts or thighs)
- 1 tablespoon olive oil (for cooking chicken)
- Salt and pepper, to taste
- 1 tablespoon dried oregano (or fresh if available)
- 1 large cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (preferably full-fat for creaminess)
- 1/2 cucumber, finely grated and excess moisture squeezed out
- 1 clove garlic, minced
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Start by seasoning the chicken breasts with salt, pepper, and dried oregano on both sides. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts to the pan. Cook the chicken for about 6-8 minutes per side, depending on the thickness of the breasts, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
Once the chicken is cooked, remove it from the pan and allow it to rest for 5 minutes. This will help the juices redistribute and keep the chicken moist. After resting, slice the chicken into thin strips or bite-sized chunks.
If you prefer grilling the chicken, preheat your grill and cook the chicken for about 5-7 minutes per side, depending on thickness.
While the chicken is cooking or resting, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out any excess water from the cucumber), minced garlic, fresh dill, olive oil, and lemon juice. Stir everything together until smooth and well-combined.
Taste the tzatziki and adjust the seasoning as needed, adding salt and pepper to your liking. If you want a tangier flavor, add more lemon juice. If you want a creamier sauce, you can add more yogurt.
In a large salad bowl, combine the diced cucumber, sliced red onion, halved cherry tomatoes, and Kalamata olives (if using). These fresh vegetables will provide a nice crunch and balance out the creamy tzatziki sauce.
Once the chicken has rested and been sliced, add it to the bowl with the vegetables. Drizzle the tzatziki sauce over the chicken and vegetables, tossing gently to coat everything evenly.
Garnish the salad with freshly chopped parsley and a squeeze of lemon juice for extra freshness and brightness.
Serve the Tzatziki Chicken Salad immediately on its own, or with a side of pita bread, warm flatbreads, or over a bed of mixed greens for extra freshness. This salad is perfect for a light lunch, dinner, or as a side dish to complement other Mediterranean-inspired meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15-18g
- Carbohydrates: 8-10g
- Protein: 30-35g