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Fresh Grilled Chicken Greek Salad Bowl Recipe with Creamy Tzatziki Dressing

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A flavorful and satisfying Greek salad bowl featuring smoky grilled chicken, fresh vegetables, and a creamy homemade tzatziki dressing. Perfect for a quick, wholesome meal that feels indulgent yet light.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • Extra virgin olive oil (for marinade and grilling)
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano (Greek oregano if available)
  • Salt and freshly ground black pepper
  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup feta cheese, crumbled
  • ¾ cup Greek yogurt (full-fat or 2%)
  • ½ cup grated cucumber, excess liquid squeezed out
  • 1 small clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. Prepare the tzatziki: Grate half a cucumber using a microplane or grater. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a bowl, combine grated cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Whisk until smooth and refrigerate until ready to serve.
  3. Prep the salad veggies: Chop romaine lettuce, halve cherry tomatoes, dice remaining cucumber, thinly slice red onion, and halve olives. Toss these in a large salad bowl.
  4. Grill the chicken: Heat grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking. Grill chicken 4–5 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing into strips.
  5. Assemble the salad bowl: Add sliced grilled chicken to the salad bowl. Sprinkle crumbled feta over the top. Drizzle with creamy tzatziki dressing and gently toss just before serving.

Notes

Marinate chicken for at least 30 minutes but no longer than 2 hours to avoid mushy texture. Squeeze grated cucumber well to keep tzatziki thick and prevent soggy salad. Toss salad with dressing just before serving to maintain crispness. Leftover grilled chicken can be used for next-day salads or wraps.

Nutrition

Keywords: grilled chicken salad, Greek salad bowl, tzatziki dressing, healthy salad, quick dinner, Mediterranean recipe

Find it online: https://yumyep.com/fresh-grilled-chicken-greek-salad-bowl-recipe-with-creamy-tzatziki-dressing/