Salads · Greek · 20 min
Tzatziki-Dressed Salad with Chicken, Pita Chips, Olives & Feta
- 20 min
- 2–6 servings
- 677 kcal / serving
A crisp, refreshing salad with tender chicken, tangy feta, olives, and tomatoes, brightened by tzatziki and a crunchy pita chip topping. It comes together quickly for weeknights and folds in contrasting textures for a balanced bite.
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Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½ pintgrape tomatoes
- ¼ cupKalamata olives, pitted
- 2 heartsromaine hearts
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ cuptzatziki sauce
- 2whole grain pitas
- 1yellow bell pepper
- yellow bell peppers
From the pantry: extra virgin olive oil, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- 2 heartsromaine hearts
- 1yellow bell pepper
- yellow bell peppers
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuptzatziki sauce
Bakery & bread
- 2whole grain pitas
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
| whole grain pitas | 2 | 4 | 6 |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Line a baking sheet with pita pieces cut into 2-inch chunks and arranged in a single layer.
- Drizzle the pita with oil and a pinch of salt; toss to coat and spread evenly.
- Bake, stirring halfway through, until the pita chips are crisp, about 6–8 minutes. Remove and let cool.
- In a medium bowl, whisk together tzatziki, red wine vinegar, olive oil, and a pinch of salt to form the dressing.
- Rinse and dry the produce; halve the grape tomatoes lengthwise and dice the bell pepper after trimming and seeding.
- Tear or chop the romaine into bite-sized pieces and add to the bowl.
- Roughly chop the olives and add them to the bowl.
- Shred the chicken meat off the rotisserie, breaking it into pieces, and add to the bowl.
- Toss in the pita chips and feta and mix until everything is lightly coated and distributed.
- Divide the salad among plates or bowls and serve.
Two tips
- Prep ahead: keep the dressing, chopped vegetables, and chicken separate in the fridge for up to a day; assemble just before serving.
- Serving idea: crumble extra feta over the top or swap olives for more tomatoes for a lighter finish.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 52 g
- Carbs
- 50 g
- Fat
- 32 g
- Fiber
- 9 g
- Sodium
- 1494 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.