Name: Greek Chicken Salad
Yield: 4
Ingredients: Volcano Burst Lemon Juice; Spicely Organics Paprika, Smoked, Organic; Monte Pollino Balsamic Vinegar, Organic; Oh Snap! Pickling Co. Dilly Bites Fresh Dill Pickle Snacking Cuts; Agrumato Olives Freshly Pressed With Lemons; Emperor's Kitchen Chopped Garlic; Maldon Salt; Jacobs Farm Organic Padron Pepper; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Italian Marinated Boneless Chicken Breast; FAGE Total 0% Milkfat All Natural Nonfat Greek Strained Yogurt; Organic Garlic; Fresh Parsley (1 Bunch); Organic Basil; Santa Cruz Organic Organic Lemon Juice; Napa Valley Naturals Organic Red Wine Vinegar; Strianese Small Entire Natural Cherry Tomatoes; Organic Pickling (Kirby) Cucumber; Organic Green Onions (Scallions); Belfiore Cheese Crumbled Feta Cheese

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.

Greek Chicken Salad

Serves 4

0 mins total

What you need

Chicken Marinade:

Tzatziki Sauce:

Salad:

How to make

To make the marinade:

To make the dressing:

To make the salad:

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