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I LOVE the flavor profile of this salad. MUST try
For The Tazatziki sauce:
Greek Lemon Garlic Chicken Salad + Homemade Tzatziki
I LOVE the flavor profile of this salad. MUST try Let me know if you liked it!
Ingredients:
- 2 (about 1 pound) large skinless boneless chicken breasts, halved to make four filets
- 2 Tbsp olive oil
- ¼ cup lemon juice (juice of 1 lemon)
- 2 fresh garlic cloves, minced
- 2 Tbsp dried oregano
- 1 tsp sea salt + pepper
- 1 large English cucumber (or 10 baby cucumbers), halved lengthways and sliced
- 8 oz cherry tomatoes, cut into halves
- 1 yellow bell pepper, deseeded and sliced
- ½ red onion, sliced thin
- 4 oz Feta cheese, cubed
- ½ cup pitted Kalamata olives
- small bunch of fresh dill, chopped
For The Tazatziki sauce:
- 1 cup plain Greek yogurt
- 1 Tbsp olive oil
- 1 baby cucumber, deseeded and grated
- 1 clove of garlic, minced
- 1 Tbsp lemon juice
- small bunch of fresh dill, chopped
- salt and pepper to taste
Ingredients:
In a medium bowl, make the chicken marinade: Whisk together olive oil, lemon juice, minced garlic, oregano, salt and pepper.
Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
While chicken is marinating, prepare the yoghurt sauce: combine all the Tzatziki sauce ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.
In a large bowl, add cucumber, tomatoes, pepper, olives, onion, cheese and dill. Stir well to combine then arrange the salad on a large platter or 4 small bowls.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan.
Cook for about 5-6
minutes each side, or until the chicken is tender and cooked through.
Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and add it to the salad.
Serve the salad with the Tzatziki sauce.
Enjoy!
❤Rachel
Ingredients
- Makes 3-4 servings
- 2 (about 1 pound) large skinless boneless chicken breasts, halved to make four filets
- 2 Tbsp olive oil
- ¼ cup lemon juice (juice of 1 lemon)
- 2 fresh garlic cloves, minced
- 2 Tbsp dried oregano
- 1 tsp sea salt + pepper
- 1 large English cucumber (or 10 baby cucumbers), halved lengthways and sliced
- 8 oz cherry tomatoes, cut into halves
- 1 yellow bell pepper, deseeded and sliced
- ½ red onion, sliced thin
- 4 oz Feta cheese, cubed
- ½ cup pitted Kalamata olives
- small bunch of fresh dill, chopped
- For The Tazatziki sauce:
- 1 cup plain Greek yogurt
- 1 Tbsp olive oil
- 1 baby cucumber, deseeded and grated
- 1 clove of garlic, minced
- 1 Tbsp lemon juice
- small bunch of fresh dill, chopped
- salt and pepper to taste
Instructions
- In a medium bowl, make the chicken marinade: Whisk together olive oil, lemon juice, minced garlic, oregano, salt and pepper.
- Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
- While chicken is marinating, prepare the yoghurt sauce: combine all the Tzatziki sauce ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.
- In a large bowl, add cucumber, tomatoes, pepper, olives, onion, cheese and dill. Stir well to combine then arrange the salad on a large platter or 4 small bowls.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan.
- Cook for about 5-6 minutes each side, or until the chicken is tender and cooked through.
- Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and add it to the salad.
- Serve the salad with the Tzatziki sauce.
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