Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chicken Horiataki Salad with Tzatziki

Scott Phillips

Servings: 4


For the chicken

  • 4 boneless, skinless chicken breast halves
  • 1 Tbs. finely grated lemon zest
  • 2 large cloves garlic, minced
  • 1 Tbs. chopped fresh oregano or 2 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Olive oil, for grilling
  • 1 lemon, cut into 6 wedges

For the salad

  • 2 pints cherry tomatoes, halved
  • 1 English cucumber, peeled, sliced in half lengthwise, seeded, and sliced crosswise
  • 1/2 small red onion, very thinly sliced
  • 1/3 cup pitted black olives, such as Kalamatas, halved
  • 1-1/2 Tbs. extra-virgin olive oil
  • 1 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 cup homemade or good-quality store-bought tzatziki sauce
  • 4 pitas, toasted (optional)

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 80
  • Sodium (mg): 1100
  • Carbohydrates (g): 48
  • Fiber (g): 5
  • Sugar (g): 8
  • Protein (g): 38


Grill the chicken

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Meanwhile, remove the tenderloins from the chicken breasts, if necessary, and reserve for another use.
  • Put a chicken breast half between two large pieces of plastic wrap, and pound it to an even 1/4-inch thickness with a meat mallet. Repeat with the other 3 breast halves.
  • In a mortar, combine the lemon zest, garlic, oregano, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. water. Grind with a pestle to crush and combine. Rub the mixture all over the chicken.
  • Drizzle olive oil on both sides of the chicken, patting it into the meat with your fingertips. Grill the chicken without moving it until grill marks form, about 4 minutes. Flip and grill until just cooked through (160°F), another 1 minute. Transfer to a plate, and squirt 2 lemon wedges over the chicken. Top with the parsley, and let rest.

Make the salad

  • In a large bowl, combine the tomatoes, cucumber, onion, and olives. Toss with the olive oil and oregano, and season to taste with salt and pepper.
  • Divide the salad among 4 plates. Slice the chicken and place on top of the salad. Dollop with some of the tzatziki sauce. Serve with the remaining lemon wedges and the pitas, if using.


Rate or Review

Reviews (3 reviews)

  • pastatx | 04/10/2021

    I didn't like this one. I thought it was bland. I will not make this one again.

  • User avater
    WesleyParks | 08/28/2019

    It's really good!

  • user-6058008 | 04/09/2018

    This was my last summer's to go dinner. I have used chicken tenders though instead of the half breasts. I just liked the tenders more. I always marinated the meat the night before or in the morning. It's a quick and easy weeknight dinner. I omitted the pitas and sometimes served with lemon herb quinoa on a side. I also made the tzatziki sauce at home.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial