Grilled Greek Chicken Salad
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This Greek chicken salad is the best! With juicy, tender chicken, cucumbers, tomatoes, olives, feta, and a homemade 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 you’ll love this greek chicken salad
- 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 make-ahead 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!
How to make greek chicken salad
- Make the tzatziki dressing. Combine the Greek yogurt, buttermilk, dill, lemon juice, lemon zest, garlic, salt and pepper. Pro tip: the dressing can be made 5 days in advance and stored in an airtight container in the fridge.
- Combine the spice rub and season. Combine the oregano, basil, thyme, paprika, garlic powder, salt and pepper, then season the chicken thighs thoroughly until evenly coated.
- Prep the grill. Preheat the grill to medium heat (325-375°F) and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the chicken.
- Grill. Add the chicken to the preheated grill, letting them cook undisturbed for a few minutes to build a proper crust. The chicken should reach an internal temperature of 165°F.
- Assemble the salad. Spread the shredded romaine on a large platter. Top with the grilled chicken, cucumber, tomatoes, avocado, onion, olives and feta, drizzling the tzatziki dressing on top.
pro tip
Cast iron grill pan vs. cast iron skillet
A cast iron grill pan is ideal for those favorited distinct grilled marks, essentially simulating outdoor grilling indoors, especially when it’s too cold to grill out. In these instances, you can also use a large cast iron skillet, achieving the same flavor without the grill marks.
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Tools For This Recipe
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 and concentrated than fresh herbs, you need less when using dry. For example, 1 tablespoon fresh dill = 1 teaspoon dried drill.
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
Video
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 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.
For the tzatziki dressing
- 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 the refrigerator up to 5 days in advance.
Notes
- 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.
- Toss the dressing just before serving. This will avoid a soggy salad and allow for maximum, crisp freshness, keeping the chicken, vegetables and dressing in separate airtight containers if meal prepping ahead of time.
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