Servings: 2 large salads
Prep time: 15 minutes
Cook time: 10–15 minutes
Total: about 30 minutes
Difficulty: Easy
Ingredients
For the chicken
2 boneless, skinless chicken breasts, about 400–450 g total
1 tbsp olive oil
1 tbsp lemon juice
1 tsp paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme, optional
For the salad
1 large cucumber, sliced or chopped
2 medium tomatoes, cut into wedges
½ small red onion, thinly sliced
3–4 cups lettuce or mixed greens
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint, chopped
½ small avocado, optional
A few sliced green or mild chili peppers, optional
Creamy garlic-yogurt dressing
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, finely minced
1 tbsp chopped fresh dill
1 tbsp chopped parsley
¼ tsp salt
⅛ tsp black pepper
1–2 tsp water, if needed to thin
👩🍳 Step-by-step instructions
1. Prepare the chicken.
Pat the chicken dry. If the breasts are very thick, gently pound them to an even thickness so they cook uniformly.
Mix olive oil, lemon juice, paprika, garlic powder, oregano, salt, pepper and thyme. Coat the chicken thoroughly and let it sit for 10–15 minutes.
2. Make the dressing.
Add Greek yogurt, lemon juice, olive oil, garlic, dill, parsley, salt and pepper to a small bowl. Mix until smooth.
If it’s too thick, add water ½ teaspoon at a time until you reach a creamy, pourable consistency.
Taste and adjust the lemon, salt or garlic.
3. Cook the chicken.
Heat a grill, grill pan or skillet over medium-high heat.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness. Don’t rely only on cooking time: poultry should reach 165°F/73.9°C internally, measured with a food thermometer in the thickest part.
Transfer the chicken to a clean plate and let it rest for about 5 minutes, then slice.
4. Prepare the vegetables.
While the chicken cooks, wash and chop the lettuce, cucumber and tomatoes. Thinly slice the red onion and chop the herbs.
5. Assemble.
Divide the lettuce between two bowls. Add cucumber, tomatoes, red onion, herbs and optional avocado.
Place the sliced grilled chicken generously over the vegetables.
6. Finish.
Drizzle with the creamy garlic-yogurt dressing. Add freshly ground black pepper, a squeeze of lemon and a sprinkle of herbs.
Serve immediately.
Tips for juicy chicken
Don’t cook the chicken directly from ice-cold if you can avoid it; letting it sit briefly while preparing the ingredients helps with more even cooking.
Pound very thick breasts to an even thickness.
Don’t repeatedly flip the chicken.
Most importantly, use a thermometer rather than judging doneness by color. USDA notes that color isn’t a reliable indicator of chicken safety.
Keep the raw-chicken cutting board and utensils separate from salad ingredients to avoid cross-contamination.
Approximate nutrition
Per 1 large serving, assuming the recipe makes 2 servings and includes the yogurt dressing:
Calories: ~450–500 kcal
Protein: ~50–55 g
Carbohydrates: ~15–20 g
Fat: ~20–23 g
Fiber: ~4–6 g
Sugar: ~7–9 g
These are estimates and can change substantially depending on chicken size, yogurt, oil and whether avocado is included.
The vegetables contribute fiber and nutrients such as potassium, folate, vitamins A and C, while chicken provides a concentrated source of protein.
Nut information / allergen notes
This recipe contains no nuts by default.
The main ingredients are chicken, vegetables, Greek yogurt, herbs, lemon and olive oil.
If you’re buying packaged yogurt or seasonings, check the label if you have a severe allergy because manufacturing facilities can have cross-contact.
For a nut-free crunchy topping, use toasted pumpkin or sunflower seeds only if they are safe for your dietary needs.
Recipe Q&A
Q: Can I use chicken thighs?
Yes. Boneless, skinless thighs are juicier and more forgiving. Cook them to the same safe internal temperature of 165°F/73.9°C.
Q: Can I make it without Greek yogurt?
Yes. Use plain yogurt, or make a simple dressing with olive oil, lemon juice, garlic and herbs.
Q: Can I prepare it ahead of time?
Yes. Cook the chicken and prepare the vegetables separately. Keep the dressing separate and assemble just before eating so the lettuce stays crisp.
Q: How long do leftovers last?
Refrigerate cooked chicken promptly and use most cooked leftovers within 3–4 days.
Q: Can I make it low-carb?
Yes. This salad is already relatively low in carbohydrates. Skip any bread, pita or grains and use a low-sugar yogurt.
Q: Can I make it higher in calories?
Add avocado, feta cheese, olives, chickpeas or a little extra olive oil.
Q: Can I make it dairy-free?
Yes. Replace Greek yogurt with an unsweetened dairy-free yogurt alternative.
Q: Why is my chicken dry?
Usually because it’s overcooked or very uneven in thickness. Pound thick breasts evenly and remove them from the heat once they reach the safe temperature.
Q: Can I use leftover rotisserie chicken?
Absolutely. Shred or slice it and warm it slightly, or serve it cold. Just remember that ready-prepared chicken should be refrigerated promptly and handled safely.
🌿 Easy variations
Mediterranean: Add feta, olives and oregano.
Spicy: Add chili flakes or sliced jalapeño.
Extra protein: Add chickpeas or a boiled egg.
Fresh & light: Increase cucumber, herbs and lemon.
Meal-prep: Serve with quinoa or brown rice for a more substantial meal.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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