This post may contain affiliate links. Please read our disclosure policy
Everyone should have a few key salads in their arsenal. This Whole30 Grilled Chicken Greek Salad with Coconut Tzaziki is definitely one of them.
Aside from being delicious, Greek salads are quick, easy and go great with just about any protein. Seriously! Scroll back a few recipes and you’ll spot my Greek-Marinated Salmon served overtop of a fairly basic Greek salad. This time around I used chicken breast. Not exactly the most inspiring choice of meat but in the world of convenience it ranks very high. The other thing you’ll notice is that I use the exact same salmon marinade for the grilled chicken in this recipe. When it comes to sustaining long-term healthy choices, trust me when I say that you are better off making your life simple. Having a salad template and versatile marinade will definitely help in that department.
Whole30 Grilled Chicken Greek Salad with Coconut Tzaziki
As mentioned, the Greek-inspired marinade used for the chicken works on just about everything. It goes great with lamb, chicken, beef, shrimp, scallops and everything in between. Because chicken breast is fairly delicate it doesn’t need much time to soak up the flavours from the marinade. I’m talking thirty minutes to an hour in the fridge and you’re ready to go! I also like to use this Greek Salad for times when I meal prep. There’s no lettuce, which means you won’t have wilted greens throughout the week. Simply package the tzaziki dressing in a small separate container or zip-top bag and you’re all set!
Speaking of, instead of a vinaigrette for the salad, I decided to kick things up a notch with some Coconut Tzaziki. It’s paleo, Whole30 compliant and very easy to make. It’s also a great break from the typical oil-based dressing. Like the Greek Marinade, this Tzaziki goes great with a variety of grilled meats. See, for example, this Spit-Roasted Lamb I made last year.
To make the Coconut Tzaziki, I simply replace the standard Greek yogurt called for in regular tzaziki recipes with full-fat coconut cream. If you can’t find coconut cream at the store, simply place an unshaken can or carton in the fridge over night and scrape off the solidified cream at the top. Voilà! There is a slight coconut flavour but it tends to get masked by the garlic, herbs and lemon juice in the sauce. If you’re on the fence with the whole situation, I suggest making a half-serving. Otherwise, go for gold and double up!
Whole30 Grilled Chicken Greek Salad with Coconut Tzaziki
Ingredients
for the Coconut Tzaziki (optional)
- 1 cup full-fat coconut cream, substitute full-fat Greek yogurt for non-Whole30
- 1 garlic clove, finely grated
- 1/2 lemon, juiced
- 1 small cucumber , peeled, deseeded and finely chopped
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon dried mint
- 1 teaspoon dried basil
- 1 tablespoon fresh dill, finely chopped, substitute fresh parsley
- Kosher salt and black pepper to taste
for the Grilled Chicken:
- 2 pounds boneless, skinless chicken breast , substitute boneless, skinless chicken thighs
- 2 tablespoons avocado oil
- 1 tablespoon lemon juice
- 3 garlic cloves , finely chopped or grated
- 1 teaspoon Kosher Salt
- 1 teaspoon dried thyme, substitute dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
for the Greek Salad:
- 2 medium vine-ripened or field tomatoes, cubed
- 1 green bell pepper pepper , cubed
- 1/2 large English cucumber, cubed
- 1/4 red onion , thinly sliced
- 1/4 cup pitted, whole kalamata olives
- 1 tablespoon brined capers, drained
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Kosher salt and black pepper , to taste
Instructions
For Coconut Tzaziki
- The day before cooking, place a can or carton of unshaken full-fat coconut milk in the fridge and let sit overnight. **It is important that you do not shake the contents of the can or carton or the cream may not separate!
- The following day, use a spoon to scrape off one cup of coconut cream that has separated and solidified from the coconut water.
- In a bowl, combine the coconut cream, garlic, lemon juice, cucumber, oregano, mint, basil, dill and stir to combine. Taste for seasoning and adjust with salt and pepper as desired. Cover and refrigerate while you prepare the chicken and salad. Can be stored in the fridge for up to 5 days.
for Grilled Chicken:
- In a bowl or zip-top bag, combine the chicken, avocado oil, lemon juice, garlic, salt, thyme, mint, basil, and pepper. Toss to combine, cover, refrigerate and let marinate for 1 hour.
- Preheat Traeger Grill to 500F or grill pan to medium-high heat. If using a grill pan, add a small drizzle of oil to the pan to prevent sticking. Add the chicken to the grill and cook until grill marks form, around 6 minutes. Flip and cook until grill marks form or the internal temperature reaches at least 165F internally, around 5 more minuteshttps://amzn.to/3ljg1So.
For the Greek Salad
- In a large bowl, combine all of the salad ingredients and toss to combine. Taste for seasoning and adjust with salt and pepper as desired.
Notes
About the Author
Hi, i'm Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
How much Olive Oil???
Sorry about that! 1 Tbsp for the chicken marinade. Typo has been corrected.
Love a nice & refreshing Greek salad such as this! Thank you 🙂
Could you make the Tzaziki sauce with fat-free greek yogurt instead of the coconut cream?
You definitely could! It wouldn’t be paleo or whole30 compliant but it would definitely be more in line with the traditional versions of Tzaziki.
I made this last night for dinner and it came out amazing! I had to double things because I was serving 4 but it worked perfectly. Will definitely make this again:)
Hey Izabella! Very happy to hear the recipe worked when doubled and that you enjoyed!