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

Easy, delicious and perfect for a weeknight dinner! This Whole30 Grilled Chicken Greek Salad will be a hit with your family!
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Greek
Keyword: Easy Whole30 Recipes, Greek Salad, Whole30 Chicken Recipes, Whole30 Greek Salad, Whole30 Grilled Chicken, Whole30 Salad Recipes
Servings: 4 people

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

You can find an easy and delicious homemade Whole30 and Paleo Greek Salad Dressing in my Cookbook