Chicken Salad With Yoghurt Dressing Recipe

Assemble the washed and torn mixed lettuces in a large shallow salad bowl or on a platter. Scatter the sliced cucumber, bell pepper, red onion, and halved cherry tomatoes evenly over the greens.

Prepare & Marinate

Pat the chicken breasts dry. In a small bowl combine 1 tbsp olive oil, dried oregano, garlic powder, ¾ tsp kosher salt and ½ tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts. Let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Cook

Heat a skillet over medium-high heat until hot. Add a thin film of oil or use a nonstick pan. Place the chicken breasts in the pan and cook 5–7 minutes per side (depending on thickness) until nicely browned and an instant-read thermometer reads 74°C (165°F). Alternatively, grill over medium heat 6–8 minutes per side. Remove chicken and let rest 5 minutes.

Slice

Slice the rested chicken thinly against the grain into bite-sized strips or pieces suitable for topping the salad.

If you plan to use the homemade yoghurt dressing as tzatziki, grate ½ cup cucumber on the large holes of a box grater, sprinkle lightly with ¼ tsp salt, let sit 5 minutes, then squeeze out excess moisture using a clean towel or paper towels. Combine the drained grated cucumber with 1 cup Greek yoghurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1 tsp chopped fresh dill (or 1 tsp dried), ½ tsp kosher salt and ¼ tsp black pepper in a bowl. Stir until smooth and refrigerate at least 10 minutes to let flavors meld.

Transfer ½ cup tzatziki (use the homemade dressing or store-bought), ½ cup hummus, ¼ cup tirokafteri and ¼ cup taramasalata to small serving dishes. Warm pita bread in oven at 180°C (350°F) for 5 minutes or wrap in foil and heat for 8–10 minutes, then cut into wedges. Place dips and pita next to the salad for communal serving.

Drizzle the salad base lightly with 1 tsp extra-virgin olive oil and toss gently if you want the greens lightly dressed; otherwise leave undressed and serve dressing on the side. Arrange the sliced chicken over the salad evenly.

Spoon a few dollops of tzatziki or hummus on the platter edges if desired for presentation. Sprinkle chopped fresh parsley over the salad, add lemon wedges alongside, and finish with a final crack of black pepper.

Serve immediately with warmed pita wedges and the selection of dips (tzatziki, hummus, tirokafteri, taramasalata) so guests can take bites of salad and dip as they like.