Name: Grilled Chicken Greek Salad with Tzatziki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 boneless skinless chicken breasts 2 tablespoons olive oil (for marinade) 2 tablespoons lemon juice 2 garlic cloves minced 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper 2 cups cooked rotini pasta or quinoa 1 cup cherry tomatoes halved 1 cup cucumber diced; 0.5 cup kalamata olives sliced 2 tablespoons fresh parsley chopped; 0.5 cup tzatziki sauce Optional: 0.25 cup green olives or pickled peppers sliced Optional: extra lemon juice or olive oil for drizzling Optional: pinch of chili flakes or extra oregano for garnish

I’m not exaggerating when I say this Grilled Chicken Greek Salad with Tzatziki is one of my go-to meals, especially when I want something vibrant, filling, and wildly flavorful. The smoky grilled chicken paired with cool, creamy tzatziki brings out the best in each other, and when you throw in juicy cherry tomatoes, crisp cucumbers, kalamata olives, and a spoonful of herby quinoa or pasta? It’s basically a Mediterranean party in a bowl.

I’ve made countless variations of this salad over the years, and it always hits the mark. It’s perfect for warm evenings when I crave something fresh but satisfying. Whether you prep it ahead for a weekday lunch or dress it up for a dinner with friends, this bowl never disappoints. The combination of textures—grilled, creamy, crunchy—and that burst of herby-lemony zing keeps things exciting with every bite.

Why You’ll Love This Grilled Chicken Greek Salad with Tzatziki

This isn’t your basic salad. The grilled chicken adds that perfect smoky char, the homemade tzatziki cools everything down with creamy garlic and dill, and the array of Mediterranean ingredients—like olives, tomatoes, and cucumbers—pack in color and flavor. It’s protein-rich, customizable, and naturally gluten-free if you skip the pasta or use a GF version. Plus, it’s just plain beautiful in the bowl. Whether you’re trying to eat healthier or just want something satisfying that doesn’t feel heavy, this dish delivers.

What Kind of Chicken Should I Use for Grilled Chicken Greek Salad with Tzatziki?

Boneless, skinless chicken breasts are my usual choice—they grill beautifully, slice easily, and soak up a marinade like champs. But if you prefer juicier, richer flavor, boneless chicken thighs are a fantastic option too. They hold up well on the grill and bring an extra layer of tenderness to the salad. If you’re in a rush, pre-cooked grilled chicken or rotisserie chicken can work in a pinch, though you’ll miss that charred flavor that really defines this dish.

Options for Substitutions

This salad is wonderfully adaptable. Here are some easy swaps to make it your own or to work with what you have on hand:

Protein: Swap grilled chicken for grilled shrimp, tofu, or even chickpeas if you want a vegetarian version.
Grains: Instead of rotini or quinoa, use couscous, farro, or brown rice.
Dressing: If tzatziki isn’t available, a simple mix of Greek yogurt, lemon juice, garlic, and dill makes a quick stand-in.
Veggies: Add or sub with bell peppers, red onions, or arugula for more variety.
Cheese: Crumbled feta is a traditional Greek salad topper, and it pairs beautifully here.

This recipe is all about balance, not strict rules—use what makes you happy and what’s in your fridge.

Ingredients for This Grilled Chicken Greek Salad with Tzatziki

Grilled Chicken Breast: The star protein, seasoned and charred for that smoky, savory bite.
Rotini Pasta (or quinoa): Adds bulk and makes the salad extra satisfying—perfect for a full meal.
Cucumber: Brings crunch and freshness to balance the richness of the chicken and sauce.
Cherry Tomatoes: Sweet and juicy, they add bright acidity that cuts through the creamy elements.
Kalamata Olives: A briny punch of flavor that brings authentic Greek flair.
Fresh Parsley: A fresh herb touch that brightens everything in the bowl.
Tzatziki Sauce: Cool, garlicky, and creamy—it ties the whole dish together with classic Mediterranean flavor.
Green Olives or Pickled Peppers (optional): For those who love a little tang or heat in their salad.
Olive Oil, Lemon Juice, Garlic, Oregano (for marinade): This combo transforms the chicken with zesty, herbaceous flavor.
Salt and Black Pepper: To season everything just right.

Each ingredient plays a role, creating layers of texture and taste that come together in every bite.

Step 1: Marinate the Chicken

In a bowl or zip-top bag, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat thoroughly. Let it marinate for at least 30 minutes (or up to 4 hours) in the fridge to soak in the flavors.

Step 2: Cook the Pasta or Quinoa

While the chicken is marinating, cook your pasta (rotini or similar) or quinoa according to package instructions. Drain and rinse with cold water to stop cooking. Set aside to cool.

Step 3: Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side or until internal temperature reaches 165°F. Let it rest for a few minutes, then slice into strips.

Step 4: Prepare the Veggies

Slice the cucumbers, halve the cherry tomatoes, and chop parsley. Drain the olives. If you’re using green olives or pickled peppers, slice them as well.

Step 5: Assemble the Salad

In a large bowl or individual bowls, layer the pasta or quinoa, grilled chicken slices, cucumbers, tomatoes, olives, and parsley. Spoon generous dollops of tzatziki over the top.

Step 6: Finish with Garnish

Drizzle a little olive oil or lemon juice if desired. Sprinkle with extra oregano or chili flakes for a bit of heat, and garnish with fresh herbs.

How Long to Cook the Grilled Chicken Greek Salad with Tzatziki

The cooking time is relatively quick, especially if you prep ahead. Here’s the breakdown:

Marinating time: 30 minutes to 4 hours (hands-off)
Grilling chicken: About 10–12 minutes total (depending on thickness)
Pasta or quinoa cooking: 10–15 minutes
Assembly: 5–10 minutes

In total, you’re looking at around 30–40 minutes of active prep and cooking, with most of the time spent waiting for the chicken to marinate or rest.

Tips for Perfect Grilled Chicken Greek Salad with Tzatziki

Pound your chicken evenly so it cooks uniformly and stays juicy.
Don’t skip the marinade—it adds incredible flavor and keeps the chicken tender.
Let the chicken rest after grilling so the juices redistribute before slicing.
Use chilled or room-temp ingredients for better texture contrast and a refreshing bite.
Make tzatziki from scratch if possible—it’s easy and worth it for the freshness.
Serve immediately after assembly to keep everything crisp and vibrant.
Use high-quality olive oil and herbs—they make a noticeable difference in Mediterranean dishes.

Watch Out for These Mistakes While Cooking

Grilling cold chicken straight from the fridge – Let it sit out for 15 minutes to reach room temp. Cold meat can cook unevenly and dry out.
Overcooking the chicken – Use a meat thermometer to avoid dry, tough bites. 165°F is the sweet spot.
Skipping the rest period after grilling – Slicing too soon will let all the juices run out.
Overdressing the salad ahead of time – Tzatziki can water down the salad if it sits too long. Add it right before serving.
Salting pasta water improperly – You want it salty like the sea for flavor; it makes a big difference.
Using bland store-bought tzatziki – Many versions are under-seasoned. Taste it or make your own if you can.

What to Serve With Grilled Chicken Greek Salad with Tzatziki?

Warm Pita Bread

Great for scooping up extra tzatziki or salad bits—plus, it’s soft, chewy, and comforting.

Roasted Garlic Hummus

Pairs wonderfully with the Mediterranean flavors and adds a creamy element beside the tzatziki.

Lemon Rice Pilaf

A bright and fluffy side that enhances the lemony chicken marinade and complements the herbs.

Stuffed Grape Leaves (Dolmas)

Salty, tangy, and loaded with herbs—they make a beautiful, authentic side.

Pickled Vegetables

Quick-pickled red onions or cucumbers add zing and crunch alongside the fresh salad.

A Glass of Chilled White Wine

Try Sauvignon Blanc or Assyrtiko—it lifts the herbs and garlic beautifully.

Orange or Citrus Segments

Serve a few slices on the side or toss into the salad for unexpected brightness and sweetness.

Storage Instructions

This salad holds up surprisingly well if stored properly. Here’s how to make the most of your leftovers:

Keep components separate: Store the grilled chicken, chopped vegetables, cooked pasta/quinoa, and tzatziki in individual airtight containers.
Refrigerate promptly: Everything should go in the fridge within 2 hours of cooking.
Tzatziki: Lasts 3–4 days refrigerated, but may separate slightly—just stir before using.
Chicken: Best consumed within 3 days. Reheat gently or enjoy cold.
Veggies and Pasta: Stay fresh for up to 3 days; avoid freezing as they lose texture.

If you’re prepping for lunch boxes or meal prep, assemble right before serving to keep the textures crisp and flavors fresh.

Estimated Nutrition (Per Serving – Approximate)

Calories: 480
Protein: 38g
Carbohydrates: 30g
Fat: 24g
Saturated Fat: 5g
Fiber: 5g
Sugar: 4g
Cholesterol: 90mg
Sodium: 620mg

This makes a well-balanced, nutrient-rich meal that delivers plenty of protein and healthy fats while staying moderate on carbs and sugars.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but store the components separately and assemble just before serving to keep everything fresh and crisp.

Can I use store-bought tzatziki?

Absolutely—just choose a brand with bold garlic, lemon, and dill flavors. If it tastes bland, add a pinch of salt or extra lemon.

Is this recipe gluten-free?

It can be! Simply use gluten-free pasta or swap in quinoa, rice, or chickpeas.

What can I use instead of a grill?

A stovetop grill pan, cast iron skillet, or even a broiler will do the job. Just aim for a good sear and cooked-through chicken.

How do I keep the chicken juicy?

Marinate it well, don’t overcook it, and always let it rest before slicing.

Can I serve this warm?

Yes! It’s just as good warm as it is chilled. Serve the chicken hot off the grill for a cozier version.

How long does homemade tzatziki last?

Stored in an airtight container in the fridge, it should last 3 to 4 days. Stir before using as it may separate.

Can I add other vegetables?

Definitely—red onions, bell peppers, radishes, or avocado all work beautifully in this salad.

Conclusion

Grilled Chicken Greek Salad with Tzatziki is more than just a salad—it’s a full, satisfying meal that blends smoky, creamy, crunchy, and fresh all in one bowl. Whether you’re meal-prepping, hosting, or just craving something healthy and bold, this recipe delivers every time. Don’t be afraid to riff with what you have on hand—the Mediterranean spirit is all about vibrant flavors and flexibility.