I keep coming back to this salad for a few reasons: it’s quick, healthy, and full of layered flavor. The tzatziki is creamy and refreshing, the grilled chicken is infused with garlic and oregano, and the crunchy greens and salty olives give it real texture. Whether I eat it right after grilling or prep it ahead for the next day, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade 2 boneless skinless chicken breasts 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 2 garlic cloves, minced 1 teaspoon dried oregano Salt and pepper, to taste
For the Salad Base 1 head romaine lettuce, chopped 2 cups kale, chopped 1 cucumber, diced 1/4 red onion, thinly sliced 1/3 cup kalamata olives 1/3 cup feta cheese, crumbled
For the Tzatziki Sauce 1 cup Greek yogurt 1/2 cucumber, grated and drained 1 tablespoon lemon juice 1 garlic clove, minced 1 tablespoon fresh dill, chopped Pinch of salt
Garnish Fresh dill Lemon wedges
Directions
Marinate the Chicken I whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a bowl, then add the chicken and let it marinate for at least 20 minutes (overnight gives the best flavor).
Grill the Chicken I heat the grill or a grill pan to medium-high and cook the chicken for 5–6 minutes per side until fully cooked. After grilling, I let the chicken rest before slicing.
Make the Tzatziki I combine Greek yogurt with grated (and squeezed) cucumber, lemon juice, garlic, dill, and a pinch of salt. It chills while everything else comes together.
Assemble the Salad I toss together romaine, kale, diced cucumber, sliced red onion, olives, and crumbled feta in a large bowl.
Build the Bowls I divide the salad into bowls, top with slices of grilled chicken, and add a big spoonful of tzatziki right in the center.
Garnish and Serve I finish with lemon wedges and a few sprigs of fresh dill for a clean, citrusy touch. It’s ready to serve right away or portion into containers for later.
Servings and Timing
This recipe makes 2 to 3 servings, ideal for a quick family dinner or a few meal prep lunches.
Make it vegetarian: I swap the grilled chicken with crispy chickpeas or grilled halloumi.
Add grains: A scoop of cooked quinoa or farro adds extra texture and fiber.
Spicy twist: I mix some chili flakes or harissa paste into the marinade for a kick.
Wrap it up: I sometimes roll this whole salad in a pita for a portable meal.
Storage/Reheating
For meal prep, I store each component separately in the fridge for up to 3 days. The chicken can be reheated gently in the microwave or served cold, and the tzatziki stays creamy. I only toss the salad when I’m ready to eat to keep the greens crisp.
FAQs
Can I make this with rotisserie chicken?
Yes, I often use leftover or store-bought rotisserie chicken when I’m short on time. It works perfectly with the tzatziki.
Is this salad keto-friendly?
It can be! I skip the onions and feta if I’m keeping carbs ultra-low, and it still tastes great.
How do I make the tzatziki thicker?
Make sure to squeeze all the water from the grated cucumber, and use full-fat Greek yogurt. It makes a big difference.
Can I use store-bought tzatziki?
Yes, when I’m in a rush I use a good-quality store version. But making it fresh takes just minutes and tastes even better.
What other toppings can I add?
I sometimes throw in roasted red peppers, artichokes, or sun-dried tomatoes for extra Mediterranean flair.
Conclusion
This Greek Tzatziki Chicken Salad Bowl is one of my all-time favorites for a reason—it’s fresh, flavorful, and feels like a complete meal. Whether I’m looking to eat a little lighter or just want something full of Mediterranean flavor, this salad always comes through. And the homemade tzatziki? Worth every second.
This fresh Greek salad bowl is packed with grilled herb-marinated chicken, crisp greens, cucumbers, olives, feta, and a generous scoop of creamy homemade tzatziki. A perfect balance of protein, flavor, and crunch.
Author:Ella
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:2–3 servings
Category:Salad
Method:Grilling
Cuisine:Greek
Ingredients
→ Chicken Marinade
2 boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and black pepper, to taste
→ Salad Base
1 head romaine lettuce, chopped
2 cups kale, chopped
1 cucumber, diced
1/4 red onion, thinly sliced
1/3 cup kalamata olives
1/3 cup feta cheese, crumbled
Lemon wedges, for garnish
Fresh dill, for garnish
→ Tzatziki Sauce
1 cup Greek yogurt
1/2 cucumber, grated and drained
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Pinch of salt
Instructions
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add chicken, coat well, and marinate for 20 minutes or overnight.
Grill the Chicken:
Grill marinated chicken over medium-high heat for 5–6 minutes per side, or until fully cooked. Let rest for 5 minutes before slicing.
Prepare Tzatziki:
In a bowl, combine Greek yogurt, squeezed cucumber, lemon juice, garlic, dill, and a pinch of salt. Chill until ready to use.
Assemble the Salad:
In a large bowl, combine romaine, kale, cucumber, red onion, olives, and feta. Divide into bowls.
Top & Serve:
Add grilled chicken and a scoop of tzatziki to each bowl. Garnish with fresh dill and lemon wedges. Serve immediately or store components separately for meal prep.
Notes
Let grilled chicken rest before slicing to retain juiciness.
Always squeeze out excess moisture from grated cucumber for a creamy tzatziki.
Store the salad and toppings separately to keep ingredients fresh if preparing ahead.
