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 flatbreads!
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- 2 large skinless boneless chicken breasts , halved to make four fillets
- 4 Flatbreads (store bought or use this recipe for homemade)
- 1/4 cup olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
- 2 tablespoons dried oregano
- 1 teaspoon salt
- Cracked pepper
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 lebanese cucumber , peeled, deseeded and grated
- 1 clove of garlic , minced
- 1 tablespoon lemon juice
- Pinch of salt
- 3 lebanese cucumbers , halved lengthways and sliced thick
- 250 g | 8 oz cherry tomatoes (or grape tomatoes)
- 1 green pepper (capsicum), deseeded and sliced
- 1/2 red onion , sliced thinly
- 7 oz | 200 g marinaded Feta cheese , cubed
- 1/2 cup (3 oz | 80 g) pitted Kalamata olives
- 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 flatbreads using this recipe, 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.
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Jill says
This was so incredibly delicious! I’ve never really been a salad person but I’m now converted, thank you!!
Mette says
Pure Goodness! I made this last night, and it is the best meal I have had in ages. The dressing/marinade is now my new go-to, and the tzazicki was as close to ‘the real’ thing as I have had it in a long time. Delicious, and a meal fit for kings!
Bobi says
***** Five stars. Not sure why, when I try to select your rating system, I can’t see that it’s done anything. I think it still shows in the posted review.
Karina, This was fabulous! I followed your directions completely. I used skinless chicken legs, bone-in. I made long slits along the bone on both sides and a few other places before putting into the marrinade. I used all of the marrinade on two large chicken legs. I let them marrinate for a few hours in the frig and brought them to room temperature. THEN, I put them on my ROTISSERIE. 300 degrees and 30 minutes later, I can’t keep my hands from shoving it in my mouth!! I thought it was going to have too much oregano but it didn’t. Delicious! I’ll make more of the marrinade/dressing to serve with the salad.
I had extra chicken legs so I used your Grilled Lemon Herb Mediterranean Chicken marrinade (for the second time) for those and used this same method with the Rotisserie. Had everything set up so why not! Their cooking now! Oh wait! I hear the ding!
Cath says
This recipe is a winner. So easy to make, unbelievably tasty and most importantly the whole family loved it. Can’t ask for much more than that!
kim says
Stumbled on this without realising it was Karina’s website…wow well done to you..it was fab with pasta..
Thx Kim anzlovar
Lisa says
This is terrific! Delicious, healthy, and easy for weeknights too. Thanks so much!
Karen says
I made this the other night.. It was delicious! I cut the chicken up and mixed it all together. Did buy my Flatbread. Yummy!
Mantras says
Oh yum, this sounds delicious! And love your photos, by the way 🙂
Vinyl Banners says
You have served a superb & fantastic recipe… Its really mouth-watering, delicious, & enjoyable… use roll up banners or pull up banners to promote your creative recipes… thanks for sharing & for your kind attention to detail!!!
Wendy says
Yum! I love Greek food so much I think I should have been born Greek 😉.
JenerousPlates says
It takes a skilled person to photograph raw chicken and make it look yummy. Good Work! I can’t wait to try this!