The Hook
Charred, marinated chicken. Crisp veggies. Salty feta. Cool, garlicky tzatziki drizzled over everything.
This salad tastes like a trip to Greece, no passport required.
Prep: 20 min (+ marinate) | Cook: 10 min | Total: 30 min active | Serves: 4 | Protein: 34g | Net Carbs: 12g
Why You’ll Love This Recipe
- ⚡ Bold, charred flavor from a simple 20-minute marinade
- 💪 34g protein per serving, naturally low-carb
- 🥒 That tzatziki dressing — cool, tangy, and totally addictive
- 🍅 Loaded with fresh veggies for maximum crunch
Quick Ingredient Overview & Easy Swaps
| Ingredient | Quantity | Quick Tip / Easy Swap |
|---|---|---|
| Chicken breast, cubed | 1.5 lbs | Chicken thighs work too |
| Olive oil | 3 tbsp | Divided, for marinade and salad |
| Lemon juice | 3 tbsp | Fresh is best for brightness |
| Garlic, minced | 3 cloves | Divided, marinade and tzatziki |
| Dried oregano | 1 tbsp | Fresh oregano also great |
| Romaine lettuce, chopped | 4 cups | Adds crisp base |
| Cucumber, diced | 1 cup | For salad and tzatziki |
| Cherry tomatoes | 1 cup | Halved for max juiciness |
| Feta, crumbled | 1/2 cup | Adds salty, creamy bite |
| Greek yogurt | 1/2 cup | Base for the tzatziki |
Pro Tips for Success
- 🍋 Marinate the chicken at least 20 minutes — even 30 minutes deepens the flavor significantly
- 🔥 Sear on high heat for real char, not steamed, pale chicken
- 🥒 Grate and squeeze the cucumber for the tzatziki so it doesn’t turn watery
- 🧊 Chill the tzatziki while the chicken cooks so the flavors have time to meld
Step-by-Step Instructions
- Marinate chicken in olive oil, lemon juice, half the garlic, oregano, salt, and pepper for at least 20 minutes.
- Grate cucumber for the tzatziki, squeeze out excess water, then mix with yogurt, remaining garlic, and a pinch of salt.
- Sear the chicken in a hot skillet for 6-7 minutes, until golden and charred with no pink remaining.
- Chop the romaine, cucumber, and tomatoes, arranging them in a large bowl or platter.
- Top the salad with warm chicken and crumbled feta.
- Drizzle generously with tzatziki and serve immediately while the chicken is warm.
Storage & Reheating
- 🧊 Fridge: Chicken and tzatziki keep up to 4 days; store separately from fresh veggies
- ❄️ Freezer: Chicken freezes well up to 2 months; tzatziki doesn’t freeze well
- 🔥 Reheat: Warm chicken in a skillet over medium heat for 3-4 minutes, then top fresh salad and tzatziki
Recipe Variations
- Gluten-Free: Already naturally gluten-free as written
- Extra Protein: Add a side of hummus or extra chicken
- Vegetarian: Swap chicken for grilled halloumi or chickpeas
- Low-Fat: Use light Greek yogurt in the tzatziki
📋 Printable Recipe Card
Loaded Greek Chicken Souvlaki Salad with Tzatziki Dressing
- Prep Time: 20 min (+ marinate)
- Cook Time: 10 min
- Total Time: 30 min active
- Servings: 4
- Calories: 380 kcal/serving
Ingredients:
- 1.5 lbs chicken breast, cubed
- 3 tbsp olive oil, divided
- 3 tbsp lemon juice
- 3 cloves garlic, minced, divided
- 1 tbsp dried oregano
- 4 cups chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta
- 1/2 cup Greek yogurt
Instructions:
- Marinate chicken in oil, lemon juice, garlic, oregano, salt, and pepper for 20 minutes.
- Make tzatziki with grated cucumber, yogurt, garlic, and salt.
- Sear chicken until golden and charred.
- Chop and arrange romaine, cucumber, and tomatoes.
- Top with chicken and feta.
- Drizzle with tzatziki and serve.
Nutrition (per serving): 380 kcal | 34g protein | 20g fat | 14g carbs | 3g fiber