Grilled Greek Chicken Salad
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The BEST Greek salad recipe you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!
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. Serve with chopped romaine, cucumber, tomatoes, avocado, red onion, olives and feta along with the creamiest, dreamiest tzatziki dressing ever. SO SO GOOD.
why i love this recipe
- Requires a simple spice rub. No hours of marinating here! Simply season your chicken using pantry spices and throw them right onto the grill. 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!
- Includes a homemade tzatziki dressing. Skip the store-bought dressing. This version is so stinking easy with just a handful of ingredients, and tastes so much more fresh (and better) when homemade.
- Versatile recipe. Too cold to grill out? Use a cast iron grill pan. Not a fan of dark meat? Use chicken breasts or tenderloins. Need a vegetarian salad? Skip the chicken. Easy!
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Prep ahead of time. Save time by making the tzatziki dressing up to 5 days in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
- Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
- Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
- Add some crunch. Add some pine nuts, sunflower seeds, chopped pecans or slivered almonds for an added crunch.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to slicing and serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
More Favorited Salad recipes
Grilled Greek Chicken Salad: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! The tzatziki dressing can be made 5 days in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and whisking well before using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.
Grilled Greek Chicken Salad
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
- ½ small red onion, thinly sliced
- ½ 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
Instructions
- 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.
- In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
- Preheat grill to medium heat.
- 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.
- 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.
- Serve immediately.
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