Name: Greek Lemon Garlic Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 large skinless boneless chicken breasts, halved horizontally (4 fillets); 1/4 cup olive oil; 1/4 cup lemon juice (juice of 1 lemon); 1 tbsp vinegar; 2 tsp garlic, minced (about 2 large cloves); 2 tbsp dried oregano; 1 tsp salt; Pinch cracked black pepper; 1 cup plain Greek yogurt; 1 tbsp olive oil (for tzatziki); 1 Lebanese cucumber, peeled, deseeded, grated (for tzatziki); 1 clove garlic, minced (for tzatziki); 1 tbsp lemon juice (for tzatziki); Pinch salt (for tzatziki); 3 Lebanese cucumbers, halved lengthways, thickly sliced; 8 oz cherry or grape tomatoes; 1 green bell pepper, deseeded, sliced; 1/2 red onion, thinly sliced; 7 oz marinated feta cheese, cubed; 1/2 cup pitted Kalamata olives; 4 flatbreads (store-bought or homemade)

Ingredients

2 large skinless boneless chicken breasts, halved horizontally (4 fillets)
1/4 cup olive oil
1/4 cup lemon juice (juice of 1 lemon)
1 tbsp vinegar
2 tsp garlic, minced (about 2 large cloves)
2 tbsp dried oregano
1 tsp salt
Pinch cracked black pepper
1 cup plain Greek yogurt
1 tbsp olive oil (for tzatziki)
1 Lebanese cucumber, peeled, deseeded, grated (for tzatziki)
1 clove garlic, minced (for tzatziki)
1 tbsp lemon juice (for tzatziki)
Pinch salt (for tzatziki)
3 Lebanese cucumbers, halved lengthways, thickly sliced
8 oz cherry or grape tomatoes
1 green bell pepper, deseeded, sliced
1/2 red onion, thinly sliced
7 oz marinated feta cheese, cubed
1/2 cup pitted Kalamata olives
4 flatbreads (store-bought or homemade)

Cook Mode Prevent your screen from going dark

Instructions

In a shallow dish, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Reserve 1/3 cup in the fridge for dressing.
Add chicken fillets to remaining marinade, coating evenly. Cover and refrigerate for 30 minutes or up to overnight.
In a bowl, mix yogurt, olive oil, cucumber, garlic, lemon juice, and salt for tzatziki. Chill until serving.
Toss cucumbers, tomatoes, bell pepper, onion, feta, and olives in a large bowl. Divide among plates.
Heat flatbreads on a dry skillet over low heat until soft and warm. Cut into wedges.
Heat grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thickly.
Arrange chicken slices over salad, add flatbread wedges, drizzle with reserved dressing, and serve with tzatziki on the side.

Notes

For extra flavor, marinate the chicken overnight.
Grilling the chicken adds a smoky char.
Store-bought tzatziki can be used for convenience.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grilling
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: approx. 480
Sugar: 7g
Sodium: 860mg
Fat: 27g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 34g
Cholesterol: 110mg