This post may contain affiliate links. Please read our disclosure policy.
Greek Souvlaki flavours are smothered all over this salad, thanks to this incredible dressing that doubles as a marinade (yes, AGAIN).
With the popularity of my Grilled Chilli Lime Chicken Fajita Salad, and the Cilantro Lime Chicken Salad, it’s clear you all love these ‘meal in a salad’ er, salads, just as much as I do!
Greek Lemon Garlic Chicken Salad complete with Tzatziki and warm homemade Garlic Flatbreads! I love this!
This is a lunch I order whenever I go any where. It’s always a decision between this and a Chicken Avocado Caesar Salad. Lately, this one wins hands down (I go through stages). This Greek Lemon Garlic Chicken Salad is basically a deconstructed souvlaki on a plate, but with extra salad and Feta and Kalamata Olives and FLAVOUR.
I suggest marinading your chicken for half an hour before grilling, which is easy to do while preparing everything else that goes with this salad…BUT (there’s always a BUT), if you’re really pressed for time, the chicken can do without marinading. Just continue basting the fillets while searing them in the pan to ensure all of this flavours are locked into the chicken.
Grill your chicken outside on a barbecue or inside on a grill pan or skillet, or whatever your heart desires.
Also, you CAN use store bought Tzatziki and flatbreads if you wish (just warm them in a pan on low heat until soft). To me, there’s nothing like homemade Tzatziki. Build your salad and drizzle with the remaining dressing.
And don’t forget your easy garlic flatbreads!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Greek Lemon Garlic Chicken Salad
Ingredients
- 2 skinless boneless chicken breasts large, halved to make four fillets
- 4 flatbreads store bought or use this recipe for homemade
Marinade / Dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 teaspoons garlic minced, or 2 large garlic cloves, minced
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Tazatziki (or use store bought):
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 lebanese cucumber peeled, deseeded and grated
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 pinch salt
For The Salad:
- 3 lebanese cucumbers halved lengthways and sliced thick
- 8 oz cherry tomatoes or grape tomatoes
- 1 green pepper deseeded and sliced
- 1/2 red onion sliced thinly
- 7 oz marinaded feta cheese cubed
- 1/2 cup pitted Kalamata olives
Instructions
- Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/3 cup to use as the dressing; reserve in the refrigerator for later.
- Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
- While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare the easy garlic flatbreads, or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
- Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).
- Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous dressing/marinade. Super easy with great flavor.
So yummy! My husband wants to put this on dinner rotation! Thank you for the amazing recipe.
It was delicious. I didn´t use garlic.
Thank you for such a great recipe! I use the marinade/dressing often, it’s a family favorite. The only change I made was to use a homemade Greek seasoning in place of the oregano. Love your site!
I use this site all the time for cooking and can’t wait to try this recipe. For Tzatziki I like to peel the cucumber before grating and remove the excess water with paper towels/coffee filter. Adding some fresh dill and/or mint really helps the flavour!
I have made this many times and love it! Do you know how well it freezes? The chicken of course! Thanks for sharing!
This is honestly my favorite dish, of all time! I cook is as often as my family can handle, cause it’s just so easy, and tasty. And with the bread and the tzatziki, it is just the perfect meal. So happy i found this recipe!
Nikoline!
I am so glad to hear this. This is such a good salad. Thanks for commenting and for following along with me!
First time making this and you would think it came from a restaurant… Amazing! After cooking the chicken, I put the leftover marinade the chicken was in into a sauce pan until cooked enough then sliced the chicken and just tossed it once more in the leftover marinade, didn’t want to just throw it out. Also couldn’t find Lebanese cucumbers at my local store but got regular ones and tasted just fine in the tazatziki.
This was so incredibly delicious! I’ve never really been a salad person but I’m now converted, thank you!!