Description
A refreshing Mediterranean-inspired chicken salad featuring tender baked chicken breasts tossed in a creamy homemade tzatziki dressing with cucumber, garlic, fresh dill, and lemon juice. Perfect for a light yet satisfying meal, served chilled alongside pita bread or wrapped in lettuce leaves.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- Nonstick cooking spray (for baking dish)
Tzatziki Dressing and Salad
- 1 large cucumber, diced and squeezed to remove excess water
- 1 cup plain Greek yogurt (unsweetened)
- 2 garlic cloves, minced
- 2 tbsp fresh dill weed, chopped
- Juice of 1 lemon (about 3 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Lightly coat a baking dish with nonstick spray to prevent sticking. Season the chicken breasts evenly with salt and pepper and arrange them in the prepared dish.
- Bake Chicken: Bake the chicken breasts in the preheated oven for 25 to 30 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C). Remove from the oven and allow the chicken to cool before slicing.
- Make Tzatziki Dressing: In a medium bowl, combine the plain Greek yogurt, diced cucumber (with excess water removed), minced garlic, chopped fresh dill, lemon juice, extra virgin olive oil, salt, and pepper. Stir well until the mixture is smooth and the flavors are well combined.
- Combine Salad: In a large mixing bowl, add the sliced cooled chicken breasts, diced cucumber, and the prepared tzatziki dressing. Gently toss everything together until the chicken and cucumbers are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to become nicely chilled.
- Serve: Serve the Mediterranean Delight Tzatziki Chicken Salad chilled, accompanied by pita bread or wrapped in fresh lettuce leaves for a healthy, flavorful meal.
Notes
- Be sure to squeeze the excess water out of the cucumber to avoid a watery salad.
- Use fresh dill for the best flavor; dried dill can be substituted but reduce quantity by half.
- Chicken can be grilled as an alternative to baking for added smoky flavor.
- Leftovers keep well in the refrigerator for up to 3 days.
- For added crunch, consider topping the salad with chopped red onions or cherry tomatoes.
