Grilled Greek Chicken Salad

The BEST Greek salad 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.

Nope, no hours of marinating here. Simply season your chicken 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!

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

Yield: 6 servings

prep time: 30 minutes

cook time: 10 minutes

total time: 40 minutes

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

Print Recipe

salad

Grilled Greek Chicken Salad

30 minutes10 minutes

Chungah Rhee

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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