Oh, let me tell you about this incredibly fresh and flavorful Tzatziki Chicken Salad Bowl that has quickly become a favorite in my kitchen. It’s the perfect balance of creamy, tangy, and savory, and every bite feels like a little piece of sunshine. I first came across this dish during a summer picnic, and I’ve been hooked ever since. It’s just one of those meals that makes you feel good, both inside and out. I love how versatile it is—you can serve it as a quick lunch, a light dinner, or even a potluck favorite.
The creamy tzatziki dressing is really what sets this salad apart. It’s made with fresh Greek yogurt, cucumber, garlic, and a mix of herbs that add such a refreshing taste. Toss in some perfectly grilled chicken, and you’ve got yourself a bowl of pure satisfaction. I remember the first time I made it for my family—they couldn’t stop talking about it! Now, it’s a regular feature on our weekly menu.
What’s great about this Tzatziki Chicken Salad Bowl is that it’s easily customizable. You can add your favorite veggies, switch up the greens, or even throw in some extra protein. Want a bit more crunch? Add some roasted chickpeas. Prefer a tangier flavor? A squeeze of lemon juice works wonders. But the base of tender chicken, fresh veggies, and that creamy tzatziki dressing is always a winner in my book.
What’s in the Tzatziki Chicken Salad Bowl?
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Chicken: I use grilled chicken for the lean protein that makes this bowl hearty and satisfying. It’s seasoned simply with salt, pepper, and a hint of garlic powder to complement the dressing.
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Tzatziki Dressing: Greek yogurt, cucumber, garlic, lemon, and fresh dill create this creamy, refreshing sauce that makes the entire dish come alive.
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Greens: Crisp romaine or mixed greens provide the perfect base for the salad, offering crunch and freshness.
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Vegetables: Cucumber, cherry tomatoes, and red onions are classic choices that pair perfectly with the tzatziki sauce.
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Optional Garnishes: A sprinkle of feta cheese and Kalamata olives can give this salad an extra Mediterranean touch.
This bowl is a perfect example of how simple ingredients can come together to make something extraordinary. Every time I make it, I’m reminded of how food has the power to bring people together and create lasting memories. Now, let’s dive into the recipe!
Ingredients
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2 boneless, skinless chicken breasts (grilled or roasted)
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1 cup Greek yogurt (plain)
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1/2 cucumber, finely diced
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2 cloves garlic, minced
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1 tbsp lemon juice
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1 tbsp fresh dill, chopped (or 1 tsp dried)
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Salt and pepper to taste
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4 cups mixed greens or romaine lettuce
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/4 cup Kalamata olives (optional)
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1/4 cup feta cheese (optional)
How to Make Tzatziki Chicken Salad Bowl
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Grill or Roast the Chicken: Start by grilling or roasting the chicken breasts. Season them with salt, pepper, and a little garlic powder for extra flavor. Grill the chicken for about 6-7 minutes per side or roast it in the oven at 375°F (190°C) for 20-25 minutes, until it’s cooked through. Once done, let it rest for a few minutes, then slice it into strips or cubes.
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Prepare the Tzatziki Dressing: In a medium bowl, combine the Greek yogurt, finely diced cucumber, minced garlic, lemon juice, and fresh dill. Stir well until the ingredients are fully incorporated. Season with salt and pepper to taste. If you like a thinner dressing, you can add a little water or extra lemon juice to adjust the consistency.
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Assemble the Salad: In a large bowl, lay down a base of mixed greens or romaine lettuce. Add the halved cherry tomatoes, thinly sliced red onions, and any other vegetables you’d like to include, such as bell peppers or cucumbers.
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Top with Chicken: Place the grilled chicken slices on top of the salad.
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Drizzle with Tzatziki Dressing: Generously spoon the tzatziki dressing over the chicken and veggies. You can use as much or as little as you like, but don’t be afraid to load it up for that perfect creamy texture.
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Garnish: If you’re using Kalamata olives and feta cheese, sprinkle them on top of the salad. These add extra flavor and a touch of Mediterranean flair.
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Serve and Enjoy: Serve your Tzatziki Chicken Salad Bowl immediately, or refrigerate for later use. This dish is best enjoyed fresh, with the tzatziki dressing giving every bite a burst of flavor.
Sweet Tips and Fun Variations
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Extra Crunch: For added crunch, try topping the salad with roasted chickpeas or nuts like almonds or walnuts.
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Spicy Kick: If you love a little heat, sprinkle in some red pepper flakes or add a few slices of jalapeño.
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Herb Swap: If you’re not a fan of dill, fresh parsley or mint is a great alternative that complements the tzatziki.
This Tzatziki Chicken Salad Bowl is so versatile—you can switch up the ingredients to match your cravings or what you have on hand. The combination of juicy grilled chicken, the creamy tang of the tzatziki, and the fresh vegetables makes every bite feel light yet satisfying. I hope you give it a try; it’s a perfect meal for those hot summer days or whenever you need something quick and healthy.
How to Make Tzatziki Chicken Salad Bowl (Detailed Steps)
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Prepare the Chicken: Begin by grilling or roasting the chicken breasts. I like to season the chicken simply with salt, pepper, and garlic powder, but feel free to get creative with your seasoning. Grill the chicken on medium heat for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Alternatively, roast the chicken in the oven at 375°F (190°C) for 20-25 minutes, ensuring it’s cooked through and juicy. Once the chicken is done, remove it from the heat, let it rest for a few minutes, then slice it into strips or cubes.
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Make the Tzatziki Dressing: While the chicken is resting, prepare the tzatziki dressing. In a medium bowl, combine 1 cup of plain Greek yogurt, 1/2 cucumber (finely diced), 2 cloves of minced garlic, 1 tablespoon of fresh lemon juice, and 1 tablespoon of chopped fresh dill. Stir everything together until the mixture is smooth and creamy. Season with salt and pepper to taste. If you prefer a thinner dressing, you can add a bit more lemon juice or a splash of water to get your desired consistency.
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Prepare the Salad Base: In a large mixing bowl, create a bed of greens. I love using a mix of romaine lettuce and arugula for a bit of peppery flavor, but you can also use spinach or mixed greens. This base will add crunch and freshness to the salad. Add some cherry tomatoes (halved), thinly sliced red onions, and any other veggies you prefer. Cucumber slices, bell peppers, or even shredded carrots make a nice addition.
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Assemble the Salad: After prepping the veggies, arrange them in the bowl. Then, add the grilled chicken pieces on top. The warm chicken pairs beautifully with the cold, crisp veggies, making the salad even more satisfying.
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Dress the Salad: Now it’s time to drizzle that delicious homemade tzatziki dressing over the salad. Be generous with it! This dressing is creamy, tangy, and full of flavor, so you’ll want to make sure every bite has a little bit of that magic.
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Optional Garnishes: For a bit of Mediterranean flair, sprinkle some crumbled feta cheese over the salad. Kalamata olives are another great topping if you’re craving that salty bite. Fresh herbs like parsley or more dill can also be sprinkled for extra flavor and color.
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Serve: Once everything is assembled, give the salad a gentle toss to distribute the tzatziki dressing evenly. Serve the salad immediately for the best flavor, or refrigerate it for a couple of hours for a chilled version. Either way, this Tzatziki Chicken Salad Bowl is incredibly refreshing and perfect for a quick meal.
Sweet Tips and Fun Variations
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For Extra Texture: Add roasted chickpeas or sunflower seeds to the salad for some extra crunch.
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Spicy Twist: If you enjoy a little heat, consider adding some chopped jalapeños or a dash of cayenne pepper to your dressing.
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Veggie Options: Feel free to add extra vegetables like bell peppers, zucchini, or even roasted sweet potatoes. They all work great with the creamy tzatziki sauce.
This Tzatziki Chicken Salad Bowl is the perfect meal for busy days when you want something healthy, satisfying, and delicious. The chicken is juicy, the vegetables are fresh, and the tzatziki dressing pulls everything together in a way that’ll make your taste buds dance. Whether you’re making it for lunch, dinner, or meal prep, it’s guaranteed to be a crowd-pleaser!
Print
Tzatziki Chicken Salad Bowl
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This Tzatziki Chicken Salad Bowl is a perfect balance of fresh, flavorful, and nutritious ingredients. Packed with protein from the grilled chicken and creamy Greek yogurt tzatziki dressing, it’s a healthy meal you can enjoy anytime. With a variety of textures from crisp veggies and tender chicken, it’s a delightful dish that will leave you satisfied without feeling heavy.
Ingredients
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2 boneless, skinless chicken breasts (grilled or roasted)
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1 cup Greek yogurt (plain)
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1/2 cucumber, finely diced
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2 cloves garlic, minced
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1 tbsp lemon juice
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1 tbsp fresh dill, chopped (or 1 tsp dried)
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Salt and pepper to taste
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4 cups mixed greens or romaine lettuce
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/4 cup Kalamata olives (optional)
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1/4 cup feta cheese (optional)
Instructions
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Grill or Roast the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Grill them for about 6-7 minutes per side or roast in the oven at 375°F (190°C) for 20-25 minutes, until cooked through. Let the chicken rest for a few minutes before slicing.
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Make the Tzatziki Dressing: In a bowl, combine Greek yogurt, diced cucumber, minced garlic, lemon juice, and fresh dill. Stir well and season with salt and pepper to taste. Adjust the consistency with extra lemon juice or water if needed.
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Prepare the Salad: In a large bowl, layer your greens, followed by cherry tomatoes, red onions, and any other desired veggies. Arrange the sliced chicken on top.
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Drizzle with Tzatziki Dressing: Pour the tzatziki dressing generously over the salad, making sure all ingredients are coated.
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Garnish: Top with Kalamata olives and feta cheese, if desired. Serve immediately.
Notes
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For Added Crunch: Try adding roasted chickpeas, almonds, or walnuts for a crunchy texture.
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Storing Leftovers: Store the chicken and tzatziki dressing separately in airtight containers for up to 3 days in the fridge.
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Veggie Variations: Feel free to add or swap out vegetables based on what you have on hand, like bell peppers, cucumbers, or even roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
1. Can I use a different type of yogurt for the tzatziki dressing?
Yes, you can use other types of yogurt, like regular yogurt or even a plant-based option like almond or coconut yogurt. However, Greek yogurt is preferred for its creamy texture and higher protein content, which makes the dressing thicker and richer.
2. Can I make this salad ahead of time?
Absolutely! You can prepare the chicken and tzatziki dressing ahead of time. Store the chicken in an airtight container and refrigerate the tzatziki separately. When you’re ready to assemble, simply combine the fresh salad ingredients and drizzle the dressing on top. It’s a great option for meal prep, just keep the dressing separate until you’re ready to serve to avoid sogginess.
3. What can I substitute for the chicken in this recipe?
If you prefer a vegetarian or alternative protein option, grilled tofu or chickpeas would work wonderfully in this salad. Both options will complement the creamy tzatziki dressing and provide a satisfying, protein-packed meal. You can also try using turkey or lean beef for a different take on the protein.
4. How can I make this salad spicier?
If you like your food with a bit of heat, there are a few ways to spice things up. You can add sliced jalapeños or a pinch of red pepper flakes to the salad or the tzatziki dressing. For an extra layer of flavor, try adding a dash of hot sauce or a sprinkle of cayenne pepper on the chicken.