Description
A refreshing tzatziki chicken salad packed with protein and Mediterranean flavors, perfect for meal prep and family dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup Greek yogurt (plain, full-fat)
- 1 large cucumber, finely diced and drained
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 6 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 English cucumber, sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves
- 2 tablespoons pine nuts (optional)
Instructions
- Grate the cucumber and drain for 10 minutes in a fine-mesh strainer. Combine Greek yogurt, drained cucumber, garlic, dill, lemon juice, olive oil, salt, and white pepper in a medium bowl. Mix and refrigerate.
- Season chicken with oregano, garlic powder, salt, and pepper. Drizzle with lemon juice and marinate for 5 minutes. Cook in olive oil over medium-high heat for 6-7 minutes per side until cooked through.
- Let chicken rest for 5 minutes before slicing.
- Wash and dry mixed greens, then arrange in a large salad bowl. Prepare vegetables and gather olives and feta.
- Add sliced chicken on top of greens, arrange vegetables, and drizzle with tzatziki sauce. Finish with feta, mint, and pine nuts if using. Toss gently before serving.
Notes
Ensure to drain cucumber well for the tzatziki sauce. This dish can be made ahead for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 85mg