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Grilled Greek Chicken Salad

Grilled Greek Chicken Salad Recipe

The BEST Greek salad recipe you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!

Grilled Greek Chicken Salad Recipe

A Greek salad just got so much better in my book.

The secret? Super juicy, perfectly charred chicken thighs seasoned just perfectly with a dry spice rub of oregano, basil, thyme, paprika and garlic powder.

Nope, no hours of marinating here. Simply season your chicken and throw them right onto the grill.

Grilled Greek Chicken Salad Recipe

While you do that, you can also throw on some pita bread for serving – might as well while you have the grill all fired up!

Serve with chopped romaine, cucumber, tomatoes, avocado, red onion, olives and feta along with the creamiest tzatziki dressing ever.

SO SO GOOD.

Grilled Greek Chicken Salad Recipe

Grilled Greek Chicken Salad

The BEST Greek salad you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!

30 minutes10 minutes

Ingredients:

  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 head romaine, roughly chopped
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 avocado, halved, seeded, peeled and sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pitted kalamata olives
  • 4 ounces feta, cubed

For the tzatziki dressing

  • 1 cup Greek yogurt
  • 5 tablespoons buttermilk
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.
  2. In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
  3. Preheat grill to medium heat.
  4. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.
  6. Serve immediately.

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17 comments

  1. Rated 5 out of 5

    The best Greek chicken recipe!!!

  2. Rated 5 out of 5

    Just a follow up to earlier review posted – this is now the most requested chicken in our house!  I’ve put the herb/spice mixture on every kind of chicken – grilled or pan seared and served on salad, with couscous, orzo and basically all kinds of vegetable.  Super easy to make ahead too and very healthy to put in lunches or heat up after long sports practices.  Thank you again!

  3. Rated 5 out of 5

    Made this for our family reunion this past Labor Day. It was a hit for everyone young and old alike! We added a side of hummus and pita bread too! Thank you for the great recipe and for making our lunch such a hit!

  4. Rated 5 out of 5

    Just made this for dinner and my 12 year old couldn’t get enough of the chicken!  The spice rub is excellent! Super flavorful.  Thank you!

  5. Rated 5 out of 5

    Wow its looking so beautiful. The colourful texture of salads is amazing. Thank you for the recipe.

  6. Rated 5 out of 5

    Just yum. The chicken is divine…be sure to grill it on the bbq as it tastes so good! Everything about this salad is delicious and so pretty…and it’s good for you! Another winner! 

  7. Rated 5 out of 5

    First I wanna say this is freaking delicious! ( or am I supposed to say damn delicious -haha )
    Secondly I don’t suggest letting yourself get so stupid hungry before you start cooking, then you’ll mis-read the recipe like I did and accidentally marinate the chicken in the dressing.  So I noticed my mistake and made a second batch of dressing separately and then proceeded.  I rinsed off most of the marinate before I cooked the chicken and it turned out super. 
    Finally since I don’t have a grill or grill pan, I just cooked them in a non-stick skillet on med-high until brown on both sides then I rested them for a few minutes, cut into strips and then put back in the pan covered on low heat while I assembled the salad. 
    Yummmy 
    I adore this site and all the recipes are good and easy to follow. I use the PlanToEat app and I simply copy and paste DamnDelicious recipes and it stores them and creates my shopping list.

  8. Question:  I was always under the impression that one of the main ingredients in TZATZIKI sauce/dressing was chopped/grated cucumber, however, I notice that you omitted the cucumber from your TZATZIKI in this recipe.  Is this because you had the cucumber in the salad itself and with both the cucumber in a dressing and as a salad ingredient the cucumber would overpower the rest of the salad flavors.  Just curious.  I always follow your recipes as written on the first make, if I want to tweak a bit or intensify a particular flavor I will do so on subsequent fixings.  Thank you for your time.  I look forward to receiving your DAMNDELICIOUS recipes as often as you care to post – they are the bomb!!! 

    • MsLindaT, you can always add chopped/grated cucumber to the dressing if you prefer. I personally felt like it was not needed but as always, you can modify any recipe to your liking. Isn’t that the beauty of home cooking? 🙂

  9. Rated 5 out of 5

    Looking at this recipe on a drizzly wet afternoon here in the UK I can almost feel the Greek sunshine on me!! Sounds and will I’m sure, taste wonderful. Thanks for the ray of sunshine!

  10. This looks amazing! We’re going to have to make this when we have family come over for lunch on Sunday!

  11. This sounds great! Do you have any advice on how to make it if you’re not grilling?