I haven’t posted a recipe in awhile and I recently made these easy Greek salad tacos that I just love and thought I would share with you. They are really delicious and different and a nice alternative to a salad or a lighter dinner. I can pretty much eat my weight in Greek Salad and throw them in a great flour tortilla and add some cilantro and I’m in heaven.
This recipe is so easy to make. You can either grill chicken and slice or you can use already cooked grilled chicken in the bag. I like to use the John Soules Foods grilled fajita chicken and pre grilled chicken makes it easy to makes these for a quick lunch.
So here’s the recipe:
Greek Salad Tacos with Cucumber Dill Dressing
Recipe Serves 4 (8 tacos)
2 Cups Grilled Chicken
4 Cups Cut/shredded Romaine Lettuce
1 Cup Diced Tomatoes
3/4th Cup Diced Cucumbers
1/4th Cup Diced Cilantro
1 Cup Feta Cheese Crumbled
1/2 Cup Sliced Black Olives
1/2 Cup Ken’s Greek Dressing
1 Cup Dannon Oikos Dips Cucumber and Dill (sold in the refrigerated section with the party dips)
8 Flour Tortilla’s
Toss all of the ingredients together for the salad except leave the feta and the cucumber dill dip/dressing until you get the salad into the tacos. The cucumber dill dip is made by Dannon and is an Oikos dip that has become a favorite of mine. If you’ve never tried it before, it’s sold in the refrigerated section with the other party dips but its a Greek yogurt dip. If for some reason you cannot find it, you can mix together dill weed, plain greek yogurt and little hint of salt for a similar dip.
If you’ve never tried a refrigerated tortilla before that has to be cooked, let me tell you that it’s life changing. All you have to do is heat them up for about a minute on each side and they are unbelievable good and light. It’s all I will use now.
After you toss the salad, fill your tortillas with the salad to make each taco and top with the feta and drizzle of the dip and you are good to go. If you want to make these for dinner and grill your own chicken, the Ken’s Greek Dressing is the best marinade for chicken!
By the way, last year, I shared an easy recipe for a Greek Pasta Salad that is also one of my favorites if you’re interested in more Greek Salad type recipes:
I hope you guys get the chance to try these tacos because I think you will love them and it helps that they are so quick an easy to make.
Have a wonderful weekend friends and I’ll be back for Paint It Monday.
Greek Salad Tacos with Cucumber Dill Dressing
- 2 Cups Grilled Chicken Sliced
- 4 Cups Romaine Lettuce Cut or Shredded
- 3/4 Cup Cucumbers Diced
- 1 Cup Tomatoes Diced
- 1/2 Cup Black Olives Sliced
- 1/2 Cup Ken's Greek Dressing
- 1/4 Cup Cilantro Diced
- 1 Cup Feta Cheese Crumbled
- 1 Cup Dannon Oikos Dips Cucumber and Dill see notes
- 8 Flour Tortillas
- Toss all of the ingredients, aside from the feta and cucumber dill dip, together for the salad.
- If desired, heat each tortilla for 1 minute on each side.
- Fill the tortillas with the salad and top each taco with feta and a drizzle of the cucumber dill dip.
- I like to use precooked chicken breast strips to save more time!
- This Cucumber and Dill dip is sold in the refrigerated section with the party dips. You can also substitute with plain greek yogurt, dill weed, and a hint of salt for a similar dip.
They look and sound delicious! They would be very easy for me to modify to gluten free. Perfect for a light lunch.
I think you will love them Lauren! FYI, I noticed on the Soules Chicken that it says “Gluten Free” if that helps. Thanks for stopping by and I hope you enjoy them!
I wanted to try this but the recipe is not “from scratch” and since I don’t live in the US, I don’t have access to Ken’s Greek dressing. 🙁
I am trying the Greek salad today. I will make my own salad dressing; unfortunately Ken’s has MSG in it. I couldn’t find the Oikos, so will mix plain Greek yogurt with dill, lemon, scallions, minced cucs, olives, black pepper. This will be great for lunches with or without chicken. I also like to make pita chips. Use a pizza cutter to cut pita bread into triangles, season and bake for 6-7 minutes and eat with this salad. Good stuff! Thank you.
Oh Vanessa, your idea for the dressing sounds better than the Oikos! You’ll have to let me know what you think and what you end up doing! Also, my husband and I were thinking this would be great to with fish or shrimp instead of chicken as well. I hope you love them as much as we do and please let me know what you end up doing on the dressing! Thanks for stopping by!
Kim @ Sand &Sisal says
Oh my, how I love anything Greek! I pinned this and plan on making it this week! I make my own tzatziki sauce all the time and it will go amazing with these!
Thank you so much girl and thanks for the pin! I think you will love them if you love Greek! Also, we were thinking they would be great with shrimp or fish instead of chicken too!
Megan @ Our Pinteresting Family says
This sounds amazing, Cyndy! Thanks for sharing this recipe.
Lisa @ Shine Your Light says
Cyndy, these tacos look so healthy and delish, I can’t wait to make them. I am trying monthly meal planning for the first time ever and I’ll put these on the list! Thanks for sharing!!
Barb Hudson (Yankoski) says
This sounds amazing and I will definitely try it even though we have an old “family recipe” for easy wonderful Greek Chicken.
1 garlic clove minced or 2 tsp minced garlic from a jar,1/4 tsp each salt and pepper,1/4 cup olive oil,1/4 cup dry red wine or lemon juice I have always just used lemon juice because that’s what I have),1 tbsp dried oregano – I just mix it all together in a plastic bag and marinate boneless, skinless chicken breasts in it for at least 10 minutes or up to one hour.
Grill on hot BBQ until done or bake in 375 oven for 30 minutes Hope you like it. It makes a great meal when accompanied by a Greek salad, and pitas .
I cannot wait to make these for my family!! They look amazing! I need to ask a silly question- is it my imagination or did you somehow make the flour tortillas into hard tacos?I I keep looking at the picture trying to figure out how they are standing!
Ha! No, it’s not your imagination Pam! I think I talk about it in the post that I am obsessed with the uncooked tacos that are refrigerated. You just heat them up in the skillet about 2 minutes on each side and they taste amazing! So much better than the premade/cooked ones. You will love them! Thanks for your note!