Greek Lemon Garlic Chicken Salad

#CookingWithHeinens: Greek Lemon Garlic Chicken Salad

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

A salad dressing that doubles as a marinade is a win-win for this summer salad. Greek Lemon Garlic Chicken Salad with Tzatziki and warm Naan or flatbread is reminiscent of Greek Souvlaki and oh-so delicious on these warm summer days.

The fun with Mediterranean flavor doesn’t stop here. If you simply can’t get enough of these vibrant and flavor-packed salads, check out this recipe for a light Mediterranean Pasta Salad with Shrimp and Avocado.

Marinaded Lemon Garlic Chicken

Greek Lemon Garlic Chicken Salad

Ingredients

  • 2 large skinless boneless chicken breasts , halved to make four fillets
  • 4 Flatbreads ( store bought)

For the Marinade/ Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • Cracked pepper

For the Tzatziki

  • 1 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 small seedless cucumber, peeled, deseeded and grated
  • 1 clove of garlic, minced
  • 1 tablespoon lemon juice
  • Pinch of salt

Note: Feel free to use store bought tzatziki

For the Salad

  • 3 seedless cucumbers, halved lengthways and sliced thick
  • 250 g | 8 oz cherry tomatoes (or grape tomatoes)
  • 1 green pepper (capsicum), deseeded and sliced
  • 1/2 red onion, sliced thinly
  • 7 oz | 200 g marinated Feta cheese, cubed
  • 1/2 cup (3 oz | 80 g) pitted Kalamata olives

Method

  1. Whisk together marinade/dressing ingredients in large, shallow dish. Pour out 1/3 cup to use as the dressing; reserve in the refrigerator for later.
  2. Add the chicken to the marinade and evenly coat; cover and allow to marinate for 30 minutes or overnight in the refrigerator.
  3. While chicken is marinating, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.
  4. Toss salad ingredients together. Warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
  5. Heat a large grill pan/skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes). Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad.
  6. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.

Greek Lemon and Garlic Chicken Salad
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