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Clean Eating Greek Lemon Garlic Chicken Salad + Homemade Tzatziki

Ingredients

  • Makes 3-4 servings
  • 2 about 1 pound large skinless boneless chicken breasts, halved to make four filets
  • 2 Tbsp olive oil
  • ¼ cup lemon juice juice of 1 lemon
  • 2 fresh garlic cloves minced
  • 2 Tbsp dried oregano
  • 1 tsp sea salt + pepper
  • 1 large English cucumber or 10 baby cucumbers, halved lengthways and sliced
  • 8 oz cherry tomatoes cut into halves
  • 1 yellow bell pepper deseeded and sliced
  • ½ red onion sliced thin
  • 4 oz Feta cheese cubed
  • ½ cup pitted Kalamata olives
  • small bunch of fresh dill chopped
  • For The Tazatziki sauce:
  • 1 cup plain Greek yogurt
  • 1 Tbsp olive oil
  • 1 baby cucumber deseeded and grated
  • 1 clove of garlic minced
  • 1 Tbsp lemon juice
  • small bunch of fresh dill chopped
  • salt and pepper to taste

Instructions

  • In a medium bowl, make the chicken marinade: Whisk together olive oil, lemon juice, minced garlic, oregano, salt and pepper.
  • Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
  • While chicken is marinating, prepare the yoghurt sauce: combine all the Tzatziki sauce ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.
  • In a large bowl, add cucumber, tomatoes, pepper, olives, onion, cheese and dill. Stir well to combine then arrange the salad on a large platter or 4 small bowls.
  • Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan.
  • Cook for about 5-6 minutes each side, or until the chicken is tender and cooked through.
  • Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and add it to the salad.
  • Serve the salad with the Tzatziki sauce.