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Greek Chicken Salad

Chicken thighs marinated in yogurt, bright spices, lemon juice and lemon zest. Baked until golden for a savory, melt in your mouth flavor.
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4


Greek Chicken Thighs

  • 1 pound Boneless Skinless Chicken Thighs (washed and dried)
  • cup Greek Yogurt
  • 3 tbsp Olive Oil
  • Lemon Zest
  • Juice of 1 ½ Lemons (about 6 Tablespoons, save remaining half for sauce)
  • 4 cloves Garlic (minced)
  • 2 tbsp Greek Seasoning dried
  • ½ tsp Fine Sea Salt

Lemon Dill Sauce

  • ½ tsp Sugar (optional)
  • 2 cloves Minced Garlic (medium cloves)
  • ¾ cups Greek Yogurt
  • 2 tbsp Olive Oil
  • ½ tsp Fine Sea Salt
  • ½ tsp Dried Dill


  • 1 European Cucumber (sliced into half moons)
  • 8 oz Cherry Tomatoes (cut in half)
  • 1 Green Pepper (sliced)
  • ½ Red Onion (thinly sliced)
  • 7 oz Feta Cheese (cubed or crumbled)
  • cup Kalamata Olives (pitted)
  • 1 head Romaine Lettuce
  • 2 tbsp Capers (optional)



  • To a large ziploc bag, add the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, Greek seasoning, salt, and chicken thighs. Close the ziploc and squeeze to move the chicken around and evenly coat in the yogurt marinade. Place in the refrigerator to marinate for 30 minutes.
  • Preheat the oven to 425 F. The high temperature is to melt the fat from the thighs and lock the flavors in.
  • Bake the chicken for 20 - 25 minutes, or until the chicken is cooked through and the internal temperature reads 165 F on a meat thermometer.
  • Remove the chicken from the oven and place on a plate. Tent loosely with aluminum foil and allow to rest for 5 minutes before slicing.

Lemon Dill Sauce

  • While the chicken is cooking, make the sauce.
  • To a medium bowl, add the Greek yogurt, lemon juice, sugar, garlic, olive oil, salt, and dried dill.
  • Stir to combine.


  • In a large bowl, combine the lettuce, cucumber, tomato, green pepper, red onion, feta cheese, Kalamata olives, and capers.
  • Add your desired amount of Lemon Dill Yogurt Dressing and toss to coat.
  • Plate and serve with chicken strips on top.


If you don’t have a Greek seasoning blend on hand, you can replace this with an Italian seasoning blend.
If you’re going to serve the dressing immediately, you may want to omit the sugar. Once it has time to meld with the other flavors (at least 30 minutes), it adds a nice layer to the sauce, but it does need that time to incorporate.
If you prefer a more traditional Greek salad, feel free to omit the lettuce. If you do this, either double or triple the cucumber to replace it (amount depending on taste preference).