1. Start by seasoning your chicken breasts with smoked paprika, garlic powder, salt, and pepper. Drizzle with 1 tablespoon olive oil and rub the spices in well. Set aside while you prepare the other ingredients.
2. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates to prevent sticking.
3. Grill the chicken for about 5-7 minutes on each side, or until fully cooked through and juices run clear. The internal temperature should reach 165°F. Let the chicken rest for 5 minutes before slicing thinly against the grain. This step helps keep the chicken juicy—something I learned the hard way when I first started cooking for my family!
4. While the chicken cooks, prepare the tzatziki dressing. In a small bowl, combine Greek yogurt, lemon juice, minced garlic, olive oil, red wine vinegar, chopped dill, salt, and pepper. Stir well and taste to adjust the seasoning. If you prefer a thinner consistency, add a teaspoon or two of water.
5. In a large salad bowl, toss the mixed greens, sliced cucumber, cherry tomatoes, and red onion.
6. Add the sliced grilled chicken on top of the salad, then drizzle generously with your homemade tzatziki dressing.
7. Give everything one last gentle toss to combine the flavors, or leave the dressing on the side if you prefer to serve it family-style.

One tip I always share from my experience: grilling the chicken with a little char adds a wonderful smoky flavor that pairs beautifully with the fresh tzatziki. It takes the salad from everyday to special in minutes. Also, resting the chicken is non-negotiable in my book—patience in the kitchen really pays off!