Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Dried oregano: 1 teaspoon
- Cucumber: 1/2, peeled, seeded, and diced
- Cherry tomatoes: 1 pint, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 4 ounces, crumbled
Instructions
- Step 1: Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, and oregano. Add chicken breasts and coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 2: Grill the chicken: Preheat grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Step 3: Prepare the salad: While chicken is grilling, in a large bowl, combine the diced cucumber, halved cherry tomatoes, and halved Kalamata olives.
- Step 4: Assemble the salad: Add the sliced grilled chicken to the bowl with the vegetables.
- Step 5: Add feta and Tzatziki: Sprinkle the crumbled feta cheese over the salad. Drizzle with your favorite Tzatziki sauce. Serve immediately.
Notes
- Store leftover salad and chicken separately in airtight containers in the refrigerator to prevent the salad from getting soggy.
- While reheating the sliced chicken isn't ideal, a quick zap in the microwave with a splash of water will help retain some moisture.
- For a complete meal, serve this vibrant salad alongside warm pita bread for scooping up all the delicious flavors.
- Chef's secret: To prevent the chicken from sticking to the grill, lightly oil the grates before placing the marinated chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American