Description
This Tzatziki Chicken Salad combines tender baked chicken breasts with a fresh, creamy Greek yogurt-based tzatziki dressing. Enhanced with cucumber, fresh herbs, and a zesty lemon and vinegar dressing, this salad offers a refreshing and healthy meal option perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tzatziki Dressing
- 1 cup Greek yogurt
- 1/2 cucumber, grated
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup red onion, finely chopped
Salad & Dressing
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon red wine vinegar
- 2 cups mixed salad greens
- 1/4 cup cherry tomatoes, halved
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken breasts.
- Prepare Chicken: Place the boneless, skinless chicken breasts on a baking sheet lined with parchment paper for easy cleanup and even cooking.
- Olive Oil Drizzle: Drizzle one tablespoon of olive oil over the chicken breasts to keep them moist and add flavor.
- Season Chicken: Evenly sprinkle garlic powder, dried oregano, salt, and black pepper on both sides of the chicken breasts to infuse them with savory flavors.
- Bake Chicken: Bake the seasoned chicken breasts in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked and safe to eat.
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute for juicier meat.
- Make Tzatziki Dressing: While the chicken is resting, combine Greek yogurt, grated cucumber, lemon juice, chopped dill, and chopped parsley in a medium bowl to create the creamy tzatziki base.
- Mix Ingredients: Stir the tzatziki ingredients until well combined, ensuring the flavors meld together smoothly.
- Add Red Onion: Incorporate the finely chopped red onion into the tzatziki mixture and give it another good stir to evenly distribute the onion.
- Season Dressing: Taste the tzatziki and adjust with salt or pepper if desired to balance the flavors perfectly.
- Slice Chicken: Cut the rested chicken breasts into thin strips or bite-sized cubes, making them easier to mix and eat in the salad.
- Prepare Dressing: In a small bowl, whisk together one tablespoon of olive oil and one tablespoon of red wine vinegar to create a light vinaigrette for the salad greens.
- Assemble Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, and sliced chicken to start building the salad.
- Add Vinaigrette: Drizzle the olive oil and red wine vinegar dressing over the salad and gently toss to coat all ingredients evenly.
- Incorporate Tzatziki: Spoon the prepared tzatziki dressing over the salad and toss again until every bite is flavored with the creamy, herbaceous sauce.
- Serve: Serve immediately, optionally garnished with extra fresh dill or parsley for an added burst of color and flavor.
Notes
- Make sure to rest the chicken after baking to keep it juicy and tender.
- If you prefer a thicker tzatziki, strain the grated cucumber to remove excess moisture before mixing.
- Use fresh herbs for the best vibrant flavor in the dressing.
- You can prepare the tzatziki dressing ahead of time and refrigerate it for deeper flavor.
- This salad can be served as a light main dish or a hearty side.
