Description
A refreshing and flavorful Tzatziki Chicken Salad that combines seasoned chicken with a creamy tzatziki dressing and fresh vegetables.
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt
- ½ English cucumber, finely grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
Instructions
- Season the chicken with olive oil, oregano, garlic powder, paprika, salt, and pepper.
- Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until it reaches 165°F (74°C) internally.
- Transfer the chicken to a cutting board and let it rest for 5 minutes, then chop into bite-size pieces.
- In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, parsley, salt, and pepper. Mix well.
- In a large bowl, combine the romaine, tomatoes, cucumber, red onion, olives, and feta.
- Add the chopped chicken and toss gently.
- Spoon the tzatziki dressing over the salad and toss until everything is evenly coated.
- Serve immediately, or refrigerate for up to 2 days.
Notes
- Squeezing the grated cucumber very well is the key to a thick, creamy tzatziki that won’t make the salad watery.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg