Description
This Mediterranean Delight Tzatziki Chicken Salad combines tender oven-baked chicken breasts with a refreshing homemade tzatziki dressing made of Greek yogurt, cucumber, fresh dill, and lemon juice. Perfectly seasoned and chilled, this salad is vibrant, flavorful, and ideal served with pita bread or crisp lettuce wraps for a light yet satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- Nonstick cooking spray for the baking dish
Tzatziki Dressing
- 1 large cucumber, diced and squeezed to remove excess water
- 1 cup plain Greek yogurt (unsweetened)
- 2 garlic cloves, minced
- 2 tbsp fresh dill weed, chopped
- Juice of 1 lemon (about 3 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare Chicken: Preheat the oven to 400°F (200°C). Lightly coat a baking dish with nonstick spray. Season the chicken breasts on both sides with salt and pepper and place them evenly in the baking dish.
- Bake Chicken: Place the baking dish in the oven and bake the chicken breasts for 25 to 30 minutes or until they are fully cooked through and reach an internal temperature of 165°F (74°C). Remove from oven and allow the chicken to cool slightly before slicing into thin pieces.
- Make Tzatziki Dressing: In a bowl, combine the plain Greek yogurt, diced cucumber (after squeezing out excess moisture), minced garlic, chopped fresh dill, lemon juice, extra virgin olive oil, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Combine Salad: In a large mixing bowl, add the sliced chicken breasts, diced cucumbers, and the prepared tzatziki dressing. Toss everything together to ensure the chicken and cucumbers are evenly coated with the dressing.
- Chill: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Serve the chilled tzatziki chicken salad with warm pita bread or fresh lettuce wraps for a delicious Mediterranean-inspired meal.
Notes
- Remove excess moisture from cucumbers to prevent the salad from becoming watery.
- Chicken can be cooked on the grill or stovetop if preferred, but baking ensures even cooking and juiciness.
- For extra flavor, marinate chicken with some lemon juice and olive oil before baking.
- This salad keeps well in the refrigerator for up to 2 days, making it ideal for meal prep.
- Feel free to add chopped tomatoes or olives for added Mediterranean flair.
