Flavorful grilled chicken marinated in zesty lemon-garlic-oregano, served over a vibrant salad of cucumbers, tomatoes, peppers, onions, olives, and feta, with homemade tzatziki and warm flatbread for a Mediterranean feast.

WHY YOU WILL LOVE THIS RECIPE

It’s light yet satisfying: tangy, herbaceous chicken paired with crisp, fresh vegetables and creamy tzatziki. Simple ingredients, bold flavor, and a beautiful, colorful presentation—healthy never looked or tasted better.

Greek Lemon Garlic Chicken Salad

There’s something inherently joyful about Mediterranean cuisine. Maybe it’s the bold simplicity, the sun-soaked ingredients, or the balance of vibrant freshness and satisfying richness. This Greek-style lemon garlic chicken salad captures all of that in one colorful, vibrant, flavor-packed meal that’s equal parts nourishing and indulgent.

At its core is the lemon garlic chicken—juicy, tender, and infused with bold, aromatic flavors. This isn’t just grilled chicken tossed on a salad. It’s chicken that’s been bathed in a marinade of olive oil, lemon juice, red wine vinegar, minced garlic, and a generous helping of oregano. It’s citrusy, tangy, and herbaceous, with just enough salt and cracked pepper to make it sing. The marinade works double duty: tenderizing the chicken and infusing it with layers of flavor that stay juicy even after a quick sear on a hot pan or grill.

Then there’s the tzatziki. Creamy, cooling, and garlicky with a hint of lemon, this classic Greek yogurt-based sauce elevates the entire dish. Grated cucumber adds freshness, olive oil smooths it out, and a pinch of salt sharpens the flavor. It’s the perfect companion to the zesty chicken, offering a creamy contrast that never feels heavy. You can use store-bought if you’re pressed for time, but the homemade version is so easy and so worth it, especially when made ahead.

But what truly makes this salad a standout is the supporting cast of ingredients. Lebanese cucumbers bring crunch and a cool, watery bite. Juicy cherry tomatoes pop with natural sweetness. Crisp green peppers and sharp red onions offer a bit of bite. Then comes the feta—creamy, briny, and bold—and the Kalamata olives, which add depth and that unmistakable Mediterranean saltiness.

When you combine all these fresh ingredients, the salad becomes more than the sum of its parts. Every bite is a new texture, a new balance of flavors. One might be cool and crunchy with cucumber and onion. The next, creamy and rich with feta and tzatziki. Then comes the smoky, lemony hit of chicken. It’s like taking a culinary vacation with every forkful.

Warm flatbreads on the side are the perfect final touch. They make the meal feel more complete and offer the best way to scoop up every last bite of tzatziki and scattered feta crumbles. Whether you tear them into pieces to wrap the salad like a makeshift gyro or use them to wipe your plate clean, they’re not just a side—they’re part of the experience.

This dish isn’t just flavorful—it’s stunning. A colorful plate brimming with greens, reds, creamy whites, and golden brown chicken slices. It’s the kind of salad that doesn’t feel like a compromise or an afterthought. It’s hearty, satisfying, and can stand on its own as a complete meal.

It’s also wonderfully versatile. Serve it plated for dinner, pack it in containers for meal prep, or spread the ingredients out for a build-your-own salad bar. The components store well separately, making it easy to prep ahead and assemble quickly whenever hunger strikes.

Health-wise, this salad is a dream: protein-rich, loaded with fiber, packed with healthy fats from olive oil and yogurt. It’s satisfying without being heavy and leaves you feeling energized instead of sluggish. It’s proof that “healthy” and “delicious” aren’t opposites—they’re best friends.

And perhaps best of all, it’s a crowd-pleaser. Whether you’re feeding picky eaters, low-carb lovers, or just folks who love good food, everyone at the table will find something to love here.

If you’ve ever wished salad could be more than just a side dish, this is your answer. It’s a full, flavor-forward experience that brings the magic of a Mediterranean meal right to your own kitchen—no passport required.

SERVINGS

Serves about 4

TIME

• Prep Time: 25 minutes (plus marinating time)

• Cook Time: ~12 minutes (searing chicken)

• Assembly Time: ~10 minutes

• Total Time: About 45 minutes actively (plus marinate)

INGREDIENTS

• Chicken & Dressing:

  • 2 large boneless, skinless chicken breast halves (split into four)

  • ¼ cup olive oil

  • ¼ cup lemon juice

  • 1 tbsp red wine vinegar

  • 2 tsp minced garlic

  • 2 tbsp dried oregano

  • 1 tsp salt

  • Cracked pepper, to taste

• Tzatziki:

  • 1 cup plain Greek yogurt

  • 1 tbsp olive oil

  • 1 Lebanese cucumber, peeled, deseeded, grated

  • 1 clove garlic, minced

  • 1 tbsp lemon juice

  • Pinch of salt

• Salad:

  • 3 Lebanese cucumbers, halved and sliced thickly

  • 8 oz cherry tomatoes, halved

  • 1 green pepper, sliced

  • ½ red onion, thinly sliced

  • 7 oz (200 g) marinated feta, cubed

  • ½ cup (80 g) pitted Kalamata olives

• Flatbreads:

  • 4 flatbreads, warmed (homemade or store-bought)

INSTRUCTIONS

1. Marinate Chicken: Whisk olive oil, lemon, vinegar, garlic, oregano, salt, and pepper. Set aside ⅓ cup dressing for later. Coat chicken with rest, then cover and marinate 30 min or overnight.

2. Make Tzatziki: Combine yogurt, oil, cucumber, garlic, lemon juice, and salt. Refrigerate until serving.

3. Prepare Salad & Flatbread: Toss cucumbers, tomatoes, pepper, onion, feta, olives in bowl; warm flatbreads and set aside.

4. Cook Chicken: Heat a grill pan or skillet over medium-high. Sear chicken about 5–6 minutes per side until cooked through. Rest 5 min, then slice thickly.

5. Assemble: Plate salad, top with sliced chicken, drizzle reserved dressing, serve with flatbread and tzatziki.

TIPS

• Marinating overnight yields deeper flavor, but 30 minutes works great.

• Grate cucumber, then squeeze to remove excess moisture for tzatziki.

• Warm flatbread on low pan for pliability and warmth.

• Customize salad veggies seasonally or as you like—peppers, olives, onions are flexible.

• Store separately if prepping ahead; toss just before serving to keep textures crisp