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Grilled Greek Chicken Salad
5 from 51 votes

Grilled Greek Chicken Salad

This Grilled Greek Chicken Salad features boneless skinless chicken thighs seasoned with a blend of oregano, basil, thyme, paprika, and garlic powder, grilled to juicy perfection. The salad combines crisp romaine lettuce, fresh cucumber, cherry tomatoes, creamy avocado, red onion, kalamata olives, and feta cheese, all tossed with a tangy tzatziki dressing made from Greek yogurt, dill, lemon, and garlic. The combination offers a salty, herbal, and creamy flavor profile with a satisfying mix of textures in every bite.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Course: Salad
Cuisine: American, International

Ingredients

  • 2 teaspoons oregano dried
  • 2 teaspoons basil dried
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 pounds chicken thigh boneless, skinless
  • 1 romaine lettuce roughly chopped, head
  • 1 cup cucumber diced
  • 1 cup cherry tomato halved
  • 1 avocado halved, seeded, peeled and sliced
  • ½ red onion thinly sliced, small
  • ½ cup kalamata olives pitted
  • 4 ounces feta cheese cubed
For the tzatziki dressing
  • 1 cup Greek yogurt
  • 5 tablespoons buttermilk
  • 2 tablespoons dill chopped, fresh
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons lemon zest
  • 1 clove garlic minced
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.
  2. In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
  3. Preheat grill to medium heat.
  4. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.
  6. Serve immediately.