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Greek Lemon Garlic Chicken Salad

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.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Assembling Time 10 minutes
Total Time 45 minutes
Servings 4

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
 

  • 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.
  • Make Tzatziki: Combine yogurt, oil, cucumber, garlic, lemon juice, and salt. Refrigerate until serving.
  • Prepare Salad & Flatbread: Toss cucumbers, tomatoes, pepper, onion, feta, olives in bowl; warm flatbreads and set aside.
  • 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.
  • Assemble: Plate salad, top with sliced chicken, drizzle reserved dressing, serve with flatbread and tzatziki.

Notes

  • 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.