Go Back
–+ servings
Print

Greek Chicken Salad with Tzatziki Dressing (Keto)

Dive into the flavors of Greece with this mouth-watering Greek Chicken Salad topped with a creamy, tangy keto-friendly Tzatziki Dressing. It's a perfect symphony of tastes and textures that will transport you to the Mediterranean without compromising your low-carb lifestyle.
Course Lunch
Cuisine Greek
Keyword Greek Chicken Salad, Keto Lunch, keto salad, Low-Carb Greek Salad, Tzatziki Dressing
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 325kcal

Equipment

  • Grill pan or skillet
  • Mixing bowls
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Ingredients

For the Greek Chicken

  • 1 pound chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

For the Salad

  • 6 cups mixed greens
  • 1 medium cucumber, diced about 150g
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced about 60g
  • ½ cup Kalamata olives, pitted
  • ½ cup feta cheese, crumbled

For the Tzatziki Dressing

  • 1 cup Greek yogurt, full-fat
  • 1 medium cucumber, grated and excess moisture removed about 150g after grating
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  • Begin by preparing the chicken. In a small bowl, combine olive oil, garlic powder, oregano, thyme, basil, sea salt, and black pepper. Rub this mixture onto both sides of the chicken breasts.
  • Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing into strips.
  • While the chicken is cooking, prepare the salad base. In a large bowl, toss together mixed greens, diced cucumber, cherry tomatoes, red onion slices, Kalamata olives, and crumbled feta cheese.
  • For the Tzatziki Dressing, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, fresh dill, and minced garlic in a bowl. Season with salt and pepper to taste and mix until well combined.
  • To assemble the salad, divide the mixed greens mixture among four serving plates. Top with sliced chicken and drizzle generously with Tzatziki Dressing.
  • Serve immediately, and enjoy a refreshing, protein-packed meal that's sure to satisfy.

Notes

Ensure the grilled chicken is properly rested before slicing to keep it juicy and flavorful.
For a dairy-free version, substitute Greek yogurt with a plant-based alternative and omit the feta cheese.
The Tzatziki Dressing can be made in advance and stored in the refrigerator for up to 3 days for enhanced flavor.
Adjust the seasoning of the salad and dressing according to your taste preferences.

Nutrition

Calories: 325kcal | Carbohydrates: 10g | Protein: 30g | Fat: 18g | Fiber: 3g | Net Carbs: 7g