Grilled Greek Chicken Salad
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
4.95 out of 5 stars
(17)
Ingredients
6 servings
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless skinless chicken thighs
- 1 head romaine, roughly chopped
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1 avocado, halved, seeded, peeled and sliced
- ½ small red onion, thinly sliced
- ½ cup pitted kalamata olives
- 4 ounces feta, cubed
- 1 cup Greek yogurt
- 5 tablespoons buttermilk
- 2 tablespoons chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest, and garlic; season with salt and pepper, to taste; set aside.
Step 2
In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
Step 3
Preheat grill to medium heat.
Step 4
Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Step 5
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives, and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.
Step 6
Serve immediately.
Step 7
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