Grilled Greek Chicken Greek Salad with Coconut Tzaziki Paleo Whole30 Healthy Salad Recipe Easy

Grilled Chicken Greek Salad with Coconut Tzaziki - Whole30/Paleo

This Grilled Chicken Greek Salad with Coconut Tzaziki is easy, delicious and perfect for a midweek dinner! It's also Whole30 and Paleo compliant!

Course Main Course
Keyword Greek Salad
Servings 2 people


for the Grilled Chicken:

  • 1 lb chicken breast or thigh sliced into 1" filets
  • 1 tsp dried thyme
  • 1 tsp dried mint
  • 1 tsp dried basil
  • 2-3 garlic cloves finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp Extra Virgin Olive Oil EVOO
  • salt and pepper

for the Greek Salad:

  • 1 large field tomato roughly chopped
  • 1/2 english cucumber – cubed
  • 1/4 red onion – thinly sliced
  • 1 green pepper – cubed
  • kalamata olives approx 3-4 per person
  • 1 tbsp caper berries
  • 1-2 tbsp EVOO and fresh lemon juice

for the Coconut Tzaziki (optional)

  • 1 cup coconut cream
  • 1 garlic clove – finely grated
  • Juice and zest of 1/2 lemon
  • 1 small cucumber deseeded and finely chopped
  • 1 tsp fresh oregano finely chopped
  • 1 tsp dried mint
  • 1 tsp dried basil
  • 1 tbsp fresh parsley or dill finely chopped
  • salt and pepper to taste

For Greek Salad Dressing (optional)

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh thyme or oregano leaves finely chopped
  • kosher salt and pepper to taste


For Coconut Tzaziki

  1. To make coconut cream, 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!
  2. Scrape off one cup of coconut cream that has separated and solidified above the coconut water below.
  3. Add the coconut milk along with the rest of the ingredients to a medium sized mixing bowl and stirring to combine. Taste for seasoning and adjust salt and pepper as required. Cover and refrigerate while you prepare the chicken and salad.

for Grilled Chicken:

  1. Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine – set aside.
  2. Rinse and pat chicken dry with paper towel. Slice lengthwise into thin filets. Season both sides of the filets with salt and pepper and transfer to a zip-top bag. Pour in the marinade and gently massage the chicken to coat. Lay the chicken flat in the bag, fold over the top half, squeeze out all of the air and seal. Transfer to fridge and let marinade 30min to one hour.
  3. Preheat a grill-pan or grill over medium-high heat. If necessary add a small drizzle of oil to the pan to prevent sticking. Cook approximately 5-6 minutes per side or until fully cooked (approximately 10-12 minutes total).
  4. Meanwhile, cut the vegetables and arrange on a platter along with the olives and capers.
  5. Transfer cooked chicken to a cutting board and slice. Add to the salad platter and serve with Coconut Tzaziki.

for Greek Salad Dressing

  1. Add all ingredients to a medium-sized mixing bowl and whisk to combine.

Recipe Notes

Feel free to serve the salad with the coconut tzaziki and/or the Greek dressing.