Greek Chicken Salad
Serves 4
0 mins total
Grilled chicken, lemon, Greek yogurt, basil, dill, and parsley. Loaded in a pita. Makes for the perfect lunch!
0 servings
Chicken Marinade:
cuplemon juice
tbspsmoked paprika
tbspbalsamic vinegar
tbspfresh dill
tbspfresh oregano
clovegarlicminced
tspsalt
tsppepper
cupolive oil
bonelessskinless chicken breasts
Tzatziki Sauce:
cupGreek yogurt
clovefresh garlicminced
tbspfresh parsleyfinely chopped
tbspfresh dillfinely chopped
tbspfresh basilfinely chopped
tbspred wine vinegar
tbspolive oil
Salad:
pintcherry tomatoes cut in quartersor more if you prefer
cucumberskinned, deseeded and shredded (use the larger side of a cheese grater)
green onion bunchchopped
cupfeta cheesecrumbles
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To make the marinade:
Whisk together all marinade ingredients in a small bowl and pour over chicken breast and let marinade for 2 or more hours. The longer the better.
To make the dressing:
Make dressing in a small bowl combining all of the dressing ingredients and mix thoroughly. Transfer to the bottom of a large bowl.
To make the salad:
Grill Chicken and cut into small bite size cubes and transfer to large bowl with the dressing.
Make sure to blot the cucumber dry as much as possible. You do not want the cucumber juicy as it will water down the salad.
Transfer the cucumbers, tomatoes and green onions to the bowl with the chicken and sauce. Fold mixture together until yogurt is evenly distributed. Fold in feta.
Serve immediately with pita bread, crackers, or over greens.