Greek Lemon Garlic Chicken Salad Recipe

Greek Lemon Garlic Chicken Salad Recipe

How To Make Greek Lemon Garlic Chicken Salad

This chicken salad is loaded with crunchy veggies, creamy tzatziki and tender chicken! It’s coated in a lemon-garlic dressing that doubles as a marinade.

Preparation: 10 minutes
Cooking: 10 minutes
Marinate Time: 30 minutes
Total: 50 minutes



  • 2large chicken breasts,skinless boneless, halved to make 4 fillets
  • 4Flatbreads

For Marinade/Dressing:

  • ¼cupolive oil
  • ¼cuplemon juice
  • 1tbspred wine vinegar
  • 2tspgarlic,minced, or 2 large minced garlic cloves
  • 2tbspdried oregano
  • 1tspsalt
  • cracked pepper

For Tazatziki:

  • 1cupplain Greek yogurt
  • 1tbspolive oil
  • 1lebanese cucumber,peeled, deseeded and grated
  • 1garlic clove,minced
  • 1tbsplemon juice
  • pinchsalt

For Salad:

  • 3lebanese cucumbers,halved length-wise, sliced thick
  • 8ozcherry tomatoes,or grape tomatoes
  • 1green pepper,(capsicum), deseeded and sliced
  • ½red onion,sliced thinly
  • 7ozFeta cheese,cubed, marinated
  • ½cupKalamata olives,pitted



  1. Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and cracked pepper in large, shallow dish.

  2. Pour out ⅓ cup to use as the dressing, then reserve the rest in the refrigerator for later.

  3. Add the chicken to the marinade, then evenly coat. Cover and allow to marinade for 30 minutes or overnight in the refrigerator.


  1. Combine the yogurt, olive oil, cucumber, garlic, lemon juice, and salt in a bowl, then mix well. Cover and refrigerate until ready to serve.


  1. Toss the cucumbers, tomatoes, green pepper, onion, feta cheese, and olives together in a bowl, then divide the mixture between four plates.

  2. Warm the flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.

  3. Heat a large grill pan over medium-high heat. Remove the chicken from the marinade, then add to the pan.

  4. Sear for 5 to 6 minutes on each side or until the chicken is cooked through.

  5. Remove the chicken from the pan, then allow to rest for 5 minutes. Slice thickly and arrange on top of the salad.

  6. Slice each flatbread into four pieces, then arrange them on the salad plates.

  7. Drizzle with the reserved dressing, then serve with the tzatziki and enjoy!


  • Calories: 1533.00kcal
  • Fat: 72.24g
  • Saturated Fat: 18.64g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 40.57g
  • Polyunsaturated Fat: 8.16g
  • Carbohydrates: 155.44g
  • Fiber: 11.50g
  • Sugar: 19.17g
  • Protein: 70.24g
  • Cholesterol: 123.33mg
  • Sodium: 2712.69mg
  • Calcium: 549.06mg
  • Potassium: 1423.10mg
  • Iron: 15.21mg
  • Vitamin A: 137.70µg
  • Vitamin C: 48.98mg
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