Name: Greek Lemon Garlic Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 large skinless boneless chicken breasts, halved horizontally (4 fillets); 1/4 cup olive oil; 1/4 cup lemon juice (juice of 1 lemon); 1 tbsp vinegar; 2 tsp garlic, minced (about 2 large cloves); 2 tbsp dried oregano; 1 tsp salt; Pinch cracked black pepper; 1 cup plain Greek yogurt; 1 tbsp olive oil (for tzatziki); 1 Lebanese cucumber, peeled, deseeded, grated (for tzatziki); 1 clove garlic, minced (for tzatziki); 1 tbsp lemon juice (for tzatziki); Pinch salt (for tzatziki); 3 Lebanese cucumbers, halved lengthways, thickly sliced; 8 oz cherry or grape tomatoes; 1 green bell pepper, deseeded, sliced; 1/2 red onion, thinly sliced; 7 oz marinated feta cheese, cubed; 1/2 cup pitted Kalamata olives; 4 flatbreads (store-bought or homemade)

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This Greek Lemon Garlic Chicken Salad is a vibrant, zesty, and satisfying Greek-inspired meal featuring juicy lemon-garlic marinated chicken, crisp vegetables, tangy feta, and creamy tzatziki, served alongside warm flatbreads for dipping and scooping. Perfect for a fresh and flavorful lunch or dinner.

Why You’ll Love This Recipe

This dish is a perfect balance of refreshing and hearty. The chicken is marinated in a bold lemon-garlic-oregano blend for maximum flavor, while the crisp veggies and creamy tzatziki keep things light. The addition of warm flatbreads turns the salad into a complete, satisfying meal. Plus, it’s versatile — you can prep components ahead, swap proteins, or adapt it for grilling season. Greek Lemon Garlic Chicken Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Marinade/Dressing
2 large skinless boneless chicken breasts, halved horizontally (4 fillets)
¼ cup olive oil
¼ cup lemon juice (juice of 1 lemon)
1 tbsp vinegar
2 tsp garlic, minced (about 2 large cloves)
2 tbsp dried oregano
1 tsp salt
Pinch cracked black pepper

Tzatziki (or use store-bought)
1 cup plain Greek yogurt
1 tbsp olive oil
1 Lebanese cucumber, peeled, deseeded, grated
1 clove garlic, minced
1 tbsp lemon juice
Pinch salt

Salad
3 Lebanese cucumbers, halved lengthways, thickly sliced
8 oz cherry or grape tomatoes
1 green bell pepper, deseeded, sliced
½ red onion, thinly sliced
7 oz marinated feta cheese, cubed
½ cup pitted Kalamata olives

To Serve
4 flatbreads (store-bought or homemade)

Directions

Make marinade/dressing: In a shallow dish, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Reserve ⅓ cup in the fridge for dressing.
Marinate chicken: Add chicken fillets to the remaining marinade, coating evenly. Cover and refrigerate for 30 minutes or up to overnight.
Prepare tzatziki: In a bowl, combine yogurt, olive oil, cucumber, garlic, lemon juice, and salt. Chill until ready to serve.
Make salad: In a large bowl, toss cucumbers, tomatoes, bell pepper, onion, feta, and olives. Divide among plates.
Warm flatbreads: Heat on a dry skillet over low heat until soft and warm. Cut into wedges.
Cook chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until fully cooked (internal temp 165°F). Let rest 5 minutes, then slice thickly.
Assemble: Arrange chicken slices over salads, add flatbread wedges, drizzle with reserved dressing, and serve with tzatziki on the side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes (includes marinating time)

Variations

Grilled flavor: Cook the chicken on an outdoor grill for a smoky char.
Protein swap: Use shrimp, salmon, or grilled lamb instead of chicken.
Low-carb option: Skip the flatbreads and add extra greens.
Herb boost: Add fresh dill, parsley, or mint to the salad for more freshness.
Spicy kick: Mix chili flakes into the marinade for heat.

Storage/Reheating

Store chicken, salad, tzatziki, and flatbreads separately in airtight containers. Chicken can be refrigerated for up to 3 days and reheated gently in a skillet or microwave. Tzatziki lasts 2–3 days in the fridge. Flatbreads can be wrapped and stored at room temperature for 1–2 days, then warmed before serving.

FAQs

Can I make this ahead?

Yes — marinate the chicken overnight, prep the salad and tzatziki a few hours ahead, and assemble just before serving.

Do I have to use Lebanese cucumbers?

No, any cucumber variety works, but Persian or English cucumbers have the best texture for salads.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 18–20 minutes or until fully cooked.

Is store-bought tzatziki okay?

Absolutely — it’s a great time-saver if you’re in a hurry.

Can I make this dairy-free?

Yes, use dairy-free yogurt for the tzatziki and omit the feta or use a plant-based alternative.

What’s the best vinegar for the marinade?

Red vinegar is traditional, but apple cider vinegar works well too.

Can I use pita bread instead of flatbreads?

Yes, pita is a great substitute for dipping and wrapping.

How can I make it spicier?

Add fresh chili or a pinch of cayenne pepper to the marinade.

Can I serve the chicken cold?

Yes, it’s delicious chilled, making this salad great for meal prep or picnics.

How do I keep the salad crisp?

Dress the salad only right before serving to prevent sogginess.

Conclusion

Greek Lemon Garlic Chicken Salad with Tzatziki & Warm Garlic Flatbreads is a fresh, flavorful, and satisfying dish that’s easy enough for weeknights yet elegant enough for entertaining. With juicy marinated chicken, crunchy vegetables, creamy tzatziki, and warm bread, it’s a complete Mediterranean-inspired meal you’ll want to make again and again.