Grilled Greek Chicken Salad

The BEST Greek salad recipe you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!

A Greek salad just got so much better in my book.

The secret? Super juicy, perfectly charred chicken thighs seasoned just perfectly with a dry spice rub of oregano, basil, thyme, paprika and garlic powder.

Ingredients

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless skinless chicken thighs
• 1 head romaine, roughly chopped
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1 avocado, halved, seeded, peeled and sliced
• ½ small red onion, thinly sliced
• ½ cup pitted kalamata olives
• 4 ounces feta, cubed

For the tzatziki dressing

• 1 cup Greek yogurt
• 5 tablespoons buttermilk
• 2 tablespoons chopped fresh dill
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Instructions

• In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.
• In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
• Preheat grill to medium heat.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.
• Serve immediately.