Greek souvlaki flavors come alive in this Greek Lemon Garlic Chicken Salad , with juicy grilled chicken, crisp veggies, and a zesty lemon-garlic dressing that doubles as a marinade. It’s bold, fresh, and bursting with Mediterranean flavor.
If you loved my Grilled Chilli Lime Chicken Fajita Salad or Cilantro Lime Chicken Salad , you’re going to fall head over heels for this one. Think perfectly seasoned lemon garlic chicken piled high on a generous bed of greens, drizzled with tzatziki, and served with warm homemade garlic flatbreads. This Greek chicken salad is what summer dreams (and weekday lunches) are made of! For a fun side, you can also pair it with Mexican Wedges . The spicy, crispy potatoes add a hearty kick that complements the bright lemon garlic flavors beautifully.
- What Makes This Recipe Work
- What Goes Into Greek Lemon Garlic Chicken Salad
- How To Make Greek Lemon Garlic Chicken Salad
- Tips For Making Greek Lemon Garlic Chicken
- Recipe FAQ’s
- Greek Lemon Garlic Chicken Salad Recipe
What Makes This Recipe Work
This Greek Lemon Garlic Chicken Salad takes everything you love about classic souvlaki and turns it into a light but satisfying meal. The lemon garlic marinade infuses the chicken with bright, savory flavor, then doubles as the dressing for an effortless touch of Mediterranean magic. Every bite is balanced, tangy, herby, juicy, and fresh.
It’s more than just a Greek chicken salad recipe; it’s a full meal on one plate. The tender lemon garlic chicken, cool tzatziki, crisp veggies, and warm garlic flatbreads create the perfect combination of textures and flavors you’ll crave again and again.
What Goes Into Greek Lemon Garlic Chicken Salad
Simple ingredients come together to create this bright and flavorful Greek Lemon Garlic Chicken Salad. Every component adds freshness, texture, and that signature Mediterranean taste.
- Chicken Breasts: Boneless, skinless chicken breasts make the perfect base for soaking up that lemon garlic marinade and grilling to golden perfection.
- Lemon Juice: Freshly squeezed lemon juice brightens the dressing and marinade, giving the chicken that signature Greek tang.
- Olive Oil: A quality extra virgin olive oil ties everything together, adding depth and richness to both the salad and the tzatziki.
- Feta Cheese: Marinaded feta adds creamy, salty contrast to the crisp veggies and balances the fresh acidity of the dressing.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Greek Lemon Garlic Chicken Salad
- Make the Marinade: In a shallow dish, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Pour out about one third of a cup to use later as the dressing and refrigerate it until needed.
- Marinate the Chicken: Add the chicken fillets to the remaining marinade and turn to coat evenly on all sides. Cover the dish and let the chicken marinate for at least 30 minutes or overnight in the refrigerator for more flavor.
- Prepare the Tzatziki: Combine Greek yogurt, olive oil, grated cucumber, garlic, lemon juice, and salt in a bowl. Mix well until smooth and creamy, then cover and refrigerate until you’re ready to serve.
- Toss the Salad: In a large bowl, mix together cucumbers, cherry tomatoes, green pepper, red onion, feta, and olives. Gently toss until everything is evenly coated and the vegetables look fresh and glossy.
- Warm the Flatbreads: Heat a dry skillet over low heat and place the flatbreads one at a time. Cook until soft and slightly toasted, then transfer them to a plate and cover to keep warm.
- Cook the Chicken: Heat a large grill pan or skillet over medium-high heat until hot. Add the marinated chicken and sear for about 5 to 6 minutes per side, or until golden and cooked through.
- Rest and Slice the Chicken: Remove the chicken from the pan and let it rest for 5 minutes to keep it juicy. Slice each piece into thick strips, making sure to retain the flavorful crust.
- Assemble and Serve: Divide the salad among plates and top with the chicken and warm flatbreads. Drizzle with the reserved dressing and add a generous spoonful of tzatziki before serving.
This Greek Lemon Garlic Chicken Salad is satisfying on its own, but pairing it with a few simple sides makes the meal feel complete. I love serving it with Crispy Greek Lemon Smashed Potatoes for a golden, garlicky crunch that echoes the salad’s bright lemon notes. One Pot Orzo Primavera adds a cozy, veggie-filled touch that blends beautifully with the Mediterranean flavors, while Garlic Green Beans with Parmesan bring just the right balance of freshness and texture alongside the creamy tzatziki and feta.
Tips For Making Greek Lemon Garlic Chicken
- For the juiciest chicken, don’t skip the marinating time. Even 30 minutes makes a difference, but overnight is best for deeper flavor.
- If you’re short on time, use store-bought tzatziki and flatbreads. Just warm them before serving so everything feels fresh and homemade.
- Grill the chicken right before serving for that perfect smoky flavor. Let it rest before slicing to keep it tender and juicy.
- For meal prep, store the components separately and assemble the salad just before eating. It keeps everything crisp and full of flavor.
You can prep the components a day ahead, but keep the dressing and tzatziki separate until serving. This keeps the veggies crisp and the lemon garlic chicken salad fresh.
A regular skillet works just as well. Cook the chicken over medium-high heat until golden and fully cooked through, then slice and serve as usual.
Absolutely. If you’re short on time, a quality store-bought version works fine. Just give it a squeeze of fresh lemon juice to brighten up the flavor.
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IngredientsUSMetric1x2x3x
- ▢ 2 skinless boneless chicken breasts large, halved to make four fillets
- ▢ 4 flatbreads store bought or use this recipe for homemade
Marinade / Dressing:
- ▢ 1/4 cup olive oil
- ▢ 1/4 cup lemon juice juice of 1 lemon
- ▢ 1 tablespoon red wine vinegar
- ▢ 2 teaspoons garlic minced, or 2 large garlic cloves, minced
- ▢ 2 tablespoons dried oregano
- ▢ 1 teaspoon salt
- ▢ 1 pinch cracked pepper
For The Tazatziki (or use store bought):
▢ 1 cup plain Greek yogurt
▢ 1 tablespoon olive oil
▢ 1 lebanese cucumber peeled, deseeded and grated
▢ 1 clove garlic minced
▢ 1 tablespoon lemon juice
▢ 1 pinch salt
▢ 3 lebanese cucumbers halved lengthways and sliced thick
▢ 8 oz cherry tomatoes or grape tomatoes
▢ 1 green pepper deseeded and sliced
▢ 1/2 red onion sliced thinly
▢ 7 oz marinaded feta cheese cubed
▢ 1/2 cup pitted Kalamata olives
Instructions
- Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/3 cup to use as the dressing; reserve in the refrigerator for later.
- Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
- While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare the easy garlic flatbreads , or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
- Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).
- Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Greek Lemon Garlic Chicken Salad
Ingredients
- 2 skinless boneless chicken breasts large, halved to make four fillets
- 4 flatbreads store bought or use this recipe for homemade
Marinade / Dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 teaspoons garlic minced, or 2 large garlic cloves, minced
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Tazatziki (or use store bought):
1 cup plain Greek yogurt
1 tablespoon olive oil
1 lebanese cucumber peeled, deseeded and grated
1 clove garlic minced
1 tablespoon lemon juice
1 pinch salt
3 lebanese cucumbers halved lengthways and sliced thick
8 oz cherry tomatoes or grape tomatoes
1 green pepper deseeded and sliced
1/2 red onion sliced thinly
7 oz marinaded feta cheese cubed
1/2 cup pitted Kalamata olives
Instructions
- Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/3 cup to use as the dressing; reserve in the refrigerator for later.
- Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
- While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare the easy garlic flatbreads , or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
- Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).
- Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.
Notes
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
