Crispy Greek Tzatziki Chicken Salad
A comforting, quick dinner option featuring crispy chicken cutlets, fresh vegetables, and creamy tzatziki.
Ingredients
For the Tzatziki
- 1 cup plain Greek yogurt For a creamy base.
- 1 medium cucumber Grated and well-drained.
- 1 clove garlic Minced.
- 2 tablespoons fresh dill Chopped.
- 1 tablespoon lemon juice Freshly squeezed.
- to taste salt For seasoning.
- to taste black pepper Freshly cracked.
For the Chicken
- 1 cup panko breadcrumbs For a crispy coating.
- to taste salt
- to taste black pepper
- 1 pinch lemon zest For seasoning.
- as needed flour For dredging.
- 1 large egg Beaten.
- as needed tablespoons olive oil For frying.
For the Salad
- 4 cups mixed salad greens Arugula, romaine, or baby spinach.
- 1 cup cherry tomatoes Halved.
- 1 small red onion Thinly sliced.
- 1/2 cup Kalamata olives Pitted.
- 1/2 cup feta cheese Crumbled.
- as needed olive oil For drizzling.
- 1 tablespoon lemon juice For the salad dressing.
- to taste salt
- to taste black pepper
Instructions
Make the Tzatziki
- Stir together Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Chill while preparing the chicken.
Prepare Chicken
- Slice chicken breasts into cutlets and season with salt, pepper, and lemon zest.
- Dredge each piece in flour, dip in beaten egg, then press into panko breadcrumbs seasoned with a little oregano.
Fry to Golden
- Heat olive oil in a skillet over medium heat. Fry chicken cutlets 3 to 4 minutes per side until golden and cooked through.
- Drain on paper towels.
Build the Salad
- Toss mixed greens with cherry tomatoes, red onion, and olives. Drizzle with olive oil and lemon, then season lightly.
Assemble and Serve
- Slice the crispy chicken and arrange over the salad. Add tzatziki, sprinkle with feta, and serve immediately.
Notes
For a lighter option, bake chicken instead of frying. Feel free to customize with seasonal vegetables.