Refreshing Greek-Style Chicken Salad

Refreshing Greek-Style Chicken Salad was chosen and mostly prepared by my lovely wife. The garden fresh cucumber and tomatoes in the salad are a nice accompaniment to the lightly marinated, grilled chicken which is all topped off with a fresh homemade tzatziki sauce.

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Refreshing Greek-Style Chicken Salad
(Adapted from a recipe courtesy of Fine Cooking, August-September 2016)

Serves 4

4 boneless, skinless chicken breast halves
2 Tbsp finely grated lemon zest
3 large garlic cloves, minced
2 Tbsp chopped fresh oregano
3 Tbsp chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for grilling
1 lemon, cut into wedges for garnish

For the salad
2 pints cherry tomatoes, halved
1 English cucumber, peeled, sliced in half lengthwise, seeded, and sliced crosswise
1/2 small red onion, thinly sliced
1/2 cup pitted Kalamata olives, halved
1 1/2 Tbsp extra-virgin olive oil
1 tsp chopped fresh oregano
Kosher salt
Freshly ground black pepper

For the tzatziki sauce
1/2 English cucumber, coarsely grated
2 cups plain greek yogurt
2 garlic cloves, smashed and finely chopped
1 Tbsp white wine vinegar
1 small bunch dill, leaves finely chopped
2 sprigs mint, leaves cut into chiffonade
Pinch of kosher salt

4 whole-wheat pitas, toasted

To prepare the tzatziki sauce: Place the ingredients in a medium bowl and fold together until thoroughly combined. Season with salt. Refrigerate until serving.

To prepare the salad: In a large bowl, combine the tomatoes, cucumber, onion and olives. Toss with olive oil and oregano and season to taste with salt and pepper.

Mix together marinade by combining the lemon zest, garlic, oregano. Season with salt and pepper.

Pound the chicken breasts out to 1/4-inch thickness. Rub with the marinade. Refrigerate for 30 minutes to a hour. Prepare the gas grill for medium-high direct grilling. Drizzle the chicken with oil and season with salt and pepper. Grill for 4 minutes without moving the cutlets. Flip and grill for another 2 minutes, until just cooked through. Remove to a plate, squirt with lemon and top with parsley and set aside to rest. Grill the pita on both sides, about 1 minute per side.

Slice the chicken into 1-inch-wide strips. Serve the chicken on the pita with the salad alongside and a generous dollop of tzatziki sauce.

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