Chicken Greek Salad
Chicken Greek Salad
Olivelle
4
30 minutes
15 minutes
Mediterranean
Salads
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
- For the Chicken
- 2 Chicken Breasts
- 2 Tbsp Sicilian Lemon Infused Olive Oil
- 2 Tbsp Roasted Garlic Balsamic Vinegar
- 2 tsp Lemon & Dill Tzatziki Rub & Seasoning
- ½ tsp Citrus Dill Sea Salt
- For the Salad
- 1 English Cucumber, large dice
- 2 cups Cherry Tomatoes, halved
- ½ Red Onion, thinly sliced
- 4 oz Feta Cheese, crumbled
- ½ cup Kalamata Olives halved
- ¼ cup Sicilian Lemon Infused Olive Oil
- ¼ cup Roasted Garlic Balsamic Vinegar
- 1 tsp Lemon & Dill Tzatziki Rub & Seasoning
- Sliced Chicken (See Above Recipe)
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 olive oil, vinegar, and tzatziki. Pour over veggies and toss. Finish with chicken and serve. Enjoy!
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