Chicken Greek Salad
CHICKEN GREEK SALAD
Rated 2.5 stars by 2 users
Category
Salad
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Olivelle
Eating your vegetables never tasted so good! Mix up your salads with something different than leafy greens as this salad is full of good for you ingredients like lean chicken breast, fresh garden veggies, and topped with a tangy oil and vinegar dressing. You’ll want to make this dish at least once a week.
Ingredients
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2 Chicken Breasts
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2 Tbsp Dill Infused Olive Oil
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2 tsp Greek Tzatziki Seasoning
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½ tsp Citrus Dill Sea Salt
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1 English Cucumber, large dice
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2 cups Cherry Tomatoes, halved
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½ Red Onion, thinly sliced
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4 oz Feta Cheese, crumbled
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½ cup Kalamata Olives halved
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¼ cup Dill Infused Olive Oil
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1 tsp Greek Tzatziki Seasoning
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Sliced Chicken (Above Recipe)
For the Chicken
For the Salad
Directions
Butterfly the chicken breasts then marinate by combining with the otherchicken ingredients in a bowl. Marinate for 30 minutes up to 6 hours.
In a saute pan, over medium high heat, cook chicken for 5-7 minutes per side until they’re no longer pink. Let rest for 5 minutes then cut in slices.
In a serving bowl, combine cucumber, tomatoes, onion, feta, and kalamata.
In a dressing shaker or bowl, create the dressing by mixing together oliveoil, vinegar, and tzatziki. Pour over veggies and toss. Finish with chickenand serve. Enjoy!
1 comment
Heather
This is really good. The first time I made it with the Roasted Garlic Vinegar and the second I wasn’t feeling like garlic so I just used a red balsamic and it was just as good. I found it was best to let the flavors blend for 5 minutes before chowing down.
I accidently used my Kalamata Olives in something else the night before making this/ Therefore, I used jarred artichoke hearts instead and that liked it well enough to stick with them the second time I made it.
I’ll definitely be making again.
This is really good. The first time I made it with the Roasted Garlic Vinegar and the second I wasn’t feeling like garlic so I just used a red balsamic and it was just as good. I found it was best to let the flavors blend for 5 minutes before chowing down.
I accidently used my Kalamata Olives in something else the night before making this/ Therefore, I used jarred artichoke hearts instead and that liked it well enough to stick with them the second time I made it.
I’ll definitely be making again.