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A bowl of creamy Greek Tzatziki Chicken Salad with olives, tomatoes, and feta cheese

Greek Tzatziki Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 325
Ingredients Method

Ingredients
  

  • 2 lbs boneless , skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 cup plain Greek yogurt (2% or 5% milkfat)
  • 1 large English cucumber, divided
  • 2 cloves garlic , finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled

Method
 

  1. Rub chicken breasts with olive oil, dried oregano, salt, and pepper.
  2. Grill or pan-sear chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
  3. Remove chicken from heat and allow to rest for 10 minutes before dicing into 1/2-inch cubes.
  4. Grate one half of the English cucumber; place in a clean kitchen towel and squeeze firmly to remove all excess moisture.
  5. Dice the remaining half of the cucumber into 1/2-inch pieces and set aside.
  6. In a large mixing bowl, whisk together the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, and fresh dill to create the tzatziki base.
  7. Incorporate the diced chicken, diced cucumber, red onion, olives, and tomatoes into the yogurt mixture.
  8. Gently fold in the crumbled feta cheese to maintain its structure.
  9. Refrigerate for at least 30 minutes to allow flavors to meld before serving.