Tzatziki Chicken Salad Bowl (Print)
Tender grilled chicken, fresh vegetables, and creamy tzatziki unite for a cool, Mediterranean-inspired summer meal.
# Ingredients:
→ Protein Component
01 -
3 boneless, skinless chicken breasts (approximately 680 g)
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Vegetables
04 -
1 cup (150 g) diced fresh cucumbers
05 -
1 cup (160 g) halved cherry tomatoes
06 -
1/4 cup (30 g) finely chopped red onion
→ Tzatziki Dressing
07 -
1 cup (240 g) plain Greek yogurt
08 -
2 tablespoons (5 g) chopped fresh dill
09 -
Juice of 1 lemon
10 -
2 garlic cloves, minced
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat grill or skillet to medium heat. Season chicken breasts generously with salt and freshly ground black pepper. Cook for 6–7 minutes on each side until the internal temperature reaches 75°C. Allow chicken to rest before slicing.
02 -
While chicken cools, wash and dice cucumbers. Halve cherry tomatoes and finely chop the red onion.
03 -
In a mixing bowl, combine Greek yogurt, minced garlic, chopped dill, and lemon juice. Stir until smooth. Season to taste with salt and pepper.
04 -
In a large bowl, toss the sliced chicken, prepared vegetables, and tzatziki dressing until evenly coated.
05 -
Refrigerate the salad for at least 30 minutes to allow flavors to develop. Garnish with additional tzatziki dressing and dill sprigs if desired before serving.
# Additional Notes:
01 -
Letting the salad chill enhances flavor integration and texture.