Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cup grated cucumber (squeezed dry)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon salt
- 1 tablespoon chopped fresh dill or mint
For the Salad:
- 4 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
Instructions
Step 1: Marinate & Cook the Chicken
- In a bowl, whisk together olive oil, lemon juice, garlic powder, oregano, paprika, salt, and black pepper.
- Coat chicken with the marinade and let sit for at least 15 minutes (or up to overnight for best flavor).
- Heat a grill or skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through.
- Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.
Step 2: Make the Tzatziki Sauce
- In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and dill.
- Stir well and refrigerate until ready to use.
Step 3: Assemble the Salad
- Arrange chopped lettuce in a large bowl.
- Top with cherry tomatoes, cucumbers, red onion, olives, and feta cheese.
- Add the sliced grilled chicken and drizzle with tzatziki sauce.
- Garnish with extra black pepper and fresh herbs if desired.
Notes
Serving Suggestions
🥙 In a Wrap – Serve in a pita or tortilla for a quick sandwich.
🍚 With Rice or Quinoa – Turn it into a Mediterranean-style grain bowl.
🍋 Extra Lemon Zest – A squeeze of fresh lemon brightens up the flavors.