Home Clean Eats Main Course Recipes Greek Grilled Chicken Salads with Tzatziki Dressing

Wednesday, June 10, 2020

Greek Grilled Chicken Salads with Tzatziki Dressing

Diterbitkan

Spices inward My DNA





Ingredients



For the chicken




  • ane ane/two
    pounds
    boneless, skinless chicken breasts


  • 1/ii
    loving cup
    apparently Greek yogurt (I used 0% but two% or whole would work!)


  • zest as well as juice of i lemon


  • two
    cloves
    garlic, minced


  • one
    teaspoon
    dijon mustard


  • 1/two
    teaspoon
    dried oregano


  • one/4
    teaspoon
    table salt


  • ane/iv
    teaspoon
    pepper


  • i
    tablespoon
    olive rock oil




For the salad




  • ii
    heads romaine, chopped


  • ane
    carmine bell pepper, diced


  • i
    cup
    diced seedless cucumber


  • ane/iv
    of a medium cherry-red onion, thinly sliced


  • 2
    tablespoons
    pitted kalamata olives, sliced


  • ane/three
    cup
    crumbled feta cheese


  • chopped fresh dill for garnish


  • chopped fresh oregano for garnish


  • pita or naan for serving




For the tzatziki dressing




  • ane/two
    loving cup
    evidently Greek yogurt


  • juice of ½ a lemon


  • ane
    clove
    garlic, minced


  • three
    tablespoons
    olive crude oil


  • ane ane/ii
    tablespoons
    carmine vino vinegar


  • ane/iv
    cup
    diced cucumber


  • two
    tablespoons
    fresh dill


  • 1/4
    teaspoon
    common salt


  • pepper to gustation





Instructions





  1. In a medium bowl, brand the marinade for the chicken. Add the Greek yogurt, lemon juice as well as zest, garlic, dijon mustard, oregano, salt, pepper, in addition to olive rock oil too stir to combine. Add the chicken in addition to toss until coated. Set aside to marinade while you make the dressing.




  2. While chicken is marinating, combine the Greek yogurt, lemon juice, garlic, olive rock oil, scarlet vino vinegar, cucumber, dill together with salt inward a food processor or blender. Blend until completely smooth in addition to creamy. Season to gustatory modality amongst pepper.




  3. Heat a grill pan or outdoor grill to medium high rut too grill the chicken breasts until cooked through, virtually 4-v minutes per side, depending on their thickness. Sometimes if they're super thick, I terminate upwards butterflying them so they make through more easily.




  4. Once chicken is cooked, let rest for a few minutes before slicing.




  5. To assemble the salads, superlative the romaine with sliced grilled chicken, diced reddish bell pepper, diced cucumber, sliced cherry onion, olives, feta, fresh oregano, dill, too the dressing! Serve amongst warmed pita or naan.








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