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Crispy Greek Tzatziki Chicken Salad

A comforting, bright salad featuring crispy chicken cutlets coated in panko, served with a creamy homemade tzatziki and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts, sliced into cutlets Pound for even cooking
  • 1 cup Plain Greek yogurt For tenderizing the chicken and making tzatziki
  • 1/2 cup Cucumber, grated and squeezed dry Adds cooling crunch
  • 1 clove Garlic, minced Bright and fragrant
  • 1 tablespoon Lemon juice For brightness
  • 1 tablespoon Fresh dill, chopped Classic tzatziki herb; can substitute parsley
  • 1 cup Panko breadcrumbs For the crispy coating
  • 2 tablespoons Olive oil For frying or drizzling
  • 4 cups Romaine or mixed greens The crisp foundation for the salad
  • 1 cup Cherry tomatoes, halved Adds sweetness
  • 1/2 cup Red onion, thinly sliced For a bite
  • 1/2 cup Feta cheese, crumbled Adds salty richness
  • 1/4 cup Kalamata olives Optional, for an authentic Greek note
  • to taste Salt and pepper Season to taste
For Variations
  • 1 cup Plain yogurt Substitute for Greek yogurt if needed
  • 1 cup Crushed cornflakes Gluten-free substitute for panko
  • 1 medium Avocado Dairy-free alternative for feta

Method
 

Preparation
  1. Make the tzatziki: Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh dill, and season with salt and pepper. Chill while you prepare the rest.
  2. Prep the chicken: Pound or slice chicken into cutlets and toss in a bowl with lemon zest, salt, pepper, and Greek yogurt.
  3. Coat the chicken: Dredge cutlets in seasoned flour, then beaten egg, and finally in seasoned panko breadcrumbs.
Cooking
  1. Heat olive oil in a skillet over medium-high heat, and fry chicken until golden and cooked through, about 3–4 minutes per side.
  2. To bake, brush with oil and bake at 425°F for 12–15 minutes.
Assembly
  1. In a large bowl, combine greens, cherry tomatoes, red onion, olives, and feta. Drizzle with olive oil, lemon juice, salt, and pepper.
  2. Slice the crispy chicken and layer over the salad, topping with tzatziki and sprinkling with dill.
  3. Serve immediately to keep chicken crisp or let guests assemble their own bowls.

Notes

For a twist, pair with a citrus glaze or serve grain bowls with quinoa or brown rice.