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–+ servings

Greek Chicken Salad

Grilled chicken, lemon, Greek yogurt, basil, dill, and parsley. Loaded in a pita. Makes for the perfect lunch!
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Servings: 4

Ingredients

Chicken Marinade:

  • 1/4 cup lemon juice
  • 1 Tablespoon smoked paprika
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon fresh dill
  • 1 Tablespoon fresh oregano
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • 2 boneless skinless chicken breasts

Tzatziki Sauce:

  • 1 cup Greek yogurt
  • 2 cloves fresh garlic minced
  • 2 Tablespoons fresh parsley finely chopped
  • 2 Tablespoons fresh dill finely chopped
  • 2 Tablespoons fresh basil finely chopped
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil

Salad:

  • 1/2 pint cherry tomatoes cut in quarters or more if you prefer
  • 1 cucumber skinned, deseeded and shredded (use the larger side of a cheese grater)
  • 1 green onion bunch chopped
  • 1/2 cup feta cheese crumbles

Instructions

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.