The BEST Greek Salad Recipe you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!
A Greek salad got so much better in my book.
The secret? Super juicy, perfectly charred chicken thighs, seasoned to perfection with a dry spice rub made with oregano, basil, thyme, paprika and garlic powder.
No, there is no marinating for hours here. Just season your chicken and throw it straight on the grill.
While you’re doing that, you can also toss some pita bread on top to serve – maybe even while you’ve got the grill lit!
Serve with chopped romaine, cucumber, tomato, avocado, red onion, olives and feta, along with the creamiest tzatziki dressing ever.
SO SO GOOD.
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, taste
- 2 lb boneless, skinless chicken thighs
- 1 head Romaine, roughly chopped
- 1 Cup diced cucumber
- 1 Cup halved cherry tomatoes
- 1 avocado, halved, cored, peeled and sliced
- ½ small red onion, thinly sliced
- ½ Cup pitted Kalamata olives
- 4 ounces feta, rolled
For the tzatziki dressing
- 1 Cup greek yogurt
- 5 tablespoon buttermilk
- 2 tablespoon chopped fresh dill
- 2 tablespoon freshly squeezed lemon juice
- 2 teaspoon Lemon peel
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper, taste
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In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest, and garlic; season with salt and pepper; put aside.
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In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Season chicken with oregano mixture.
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Preheat grill to medium heat.
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Add the chicken to the broiler and cook, turning occasionally, until the chicken is fully cooked through and reaches an internal temperature of 165 degrees F, about 10 minutes.
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For the salad, place the romaine lettuce in a large bowl; Top with chicken, cucumber, tomato, avocado, onion, olives and feta. Pour the tzatziki dressing over the salad and toss gently.
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Serve immediately.