Greek-Style Chicken Salad

Greek-Style Chicken Salad
  • Prep Time
  • 4Servings


  • 1/2 red onion, thinly sliced
  • 1/2 cup Greek-style yogurt
  • 2 tablespoons chopped fresh dill
  • Grated peel and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 3 romaine hearts, chopped
  • 1 English cucumber, chopped
  • 1/2 pint grape tomatoes, halved


Preheat a grill to medium-high. Finely chop enough of the onion to yield 2 tablespoons and transfer to a small bowl. Stir in the yogurt, dill, lemon peel, 1 tablespoon lemon juice and 1 tablespoon olive oil; season with salt and pepper.

Brush the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange on the grill, cover and cook, turning once, until golden and grill marks appear, about 8 minutes. Transfer to a plate and sprinkle the remaining lemon juice on top. Let stand for 5 minutes before thinly slicing.

In a bowl, toss the romaine, cucumber, tomatoes and remaining onion with the dressing. Season with salt and pepper; top with the sliced chicken.