If you’re craving a fresh, flavorful meal that comes together in no time, this Wedge Greek Chicken Salad is just what you need. Whether you’re repurposing leftovers from your Greek Chicken Bowl or crafting it from scratch, this dish is a true celebration of Mediterranean flavors. Tender Greek chicken, creamy tzatziki, and a vibrant Greek salad come together over crisp wedges of lettuce for a light yet satisfying bite. Perfect as a quick lunch or a dinner that feels fancy but is oh-so-easy to make, this salad is as versatile as it is delicious.
Tips & Tricks:
- I like to use red leaf lettuce because is softer than romaine (which will work) however feel free to use butterhead lettuce, iceberg, or hearts of romaine.
- You can use plain 2% instead of 0% Greek yogurt instead of plain Greek yogurt.
- Use lemon juice or white wine vinegar instead of white distilled vinegar.
- This bowl works with chicken thighs, fish, ground turkey, ground beef or ground lamb.
Wedge Greek Chicken Salad
Servings: 4 people
Calories:
Ingredients
Greek Salad
- 1 cup white distilled vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dry oregano
- ½ medium red onion sliced
- 1 medium cucumber halved and sliced
- 1 roma tomato chopped medium
Greek Chicken:
- 4 boneless, skinless, chicken breasts chopped 1-inch pieces
- 4 tablespoons Savory Cajun Seasoning or favorite all-purpose seasoning
- 2 teaspoons dry oregano
- 4 tablespoons avocado oil
- 4 garlic cloves chopped fine
- 2 heads of red leaf lettuce washed, dried, halved lengthwise
- ¼ cup feta cheese garnish optional
- ½ cup Kalamata olives garnish optional
Tzatziki:
- 1 medium cucumber grated
- 1 cup plain Greek yogurt
- 1 garlic clove chopped fine
- 1 tablespoon olive oil
- 3 sprigs dill destemmed, chopped fine
- 4-5 chopped leaves mint
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
- 1 tablespoon white distilled vinegar
Instructions
Greek Salad:
- Heat a medium pot over medium heat, add vinegar, sugar, salt, black pepper and oregano, bring to a boil. Add tomato, red onion and cucumber let steep until ready to serve. Multitasking Tip: You can skip the boiling and squeeze the juice of 1 medium lemon (omit the vinegar) over all ingredients in a bowl, and stir to combine.
Greek Chicken:
- In a large bowl, combine chicken, seasoning and oregano, until chicken is evenly coated. Then stir in oil making sure each piece is coated with oil. If you’re using tenderloins don’t worry about chopping them. Thighs will take longer than breast and tenderloins.
- Heat a large skillet over medium heat, once hot, add chicken and cook for 5-7 minutes until cooked through. Stir in garlic and cook for 15 seconds until garlic is fragrant. Use a knife to cut a piece to check if it’s done.
Tzatziki:
- While the chicken is cooking; grate cucumber over a towel, then squeeze out any water. Spread out on cutting board and rough chop to make in smaller pieces. In a bowl mix cucumber, yogurt, garlic, olive oil, dill, mint, salt, black pepper, and vinegar. Multitasking Tip: You can also add everything to a food blender and blend on high for 15 seconds until smooth.
- To serve, place half of cut head of lettuce on a plate, add chicken, Greek salad, drizzle on your desired amount of tzatziki, crumbled feta and olives.
Notes
Tips & Tricks:
- I like to use red leaf lettuce because is softer than romaine (which will work) however feel free to use butterhead lettuce, iceberg, or hearts of romaine.
- You can use plain 2% instead of 0% Greek yogurt instead of plain Greek yogurt.
- Use lemon juice or white wine vinegar instead of white distilled vinegar.
- This bowl works with chicken thighs, fish, ground turkey, ground beef or ground lamb.
