Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 large cucumber, diced
2 ripe tomatoes, diced
½ small red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
¾ cup crumbled feta cheese
¼ cup fresh parsley or dill, chopped
½ cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
1. Slice chicken into 1-inch pieces. Mix olive oil, lemon juice, garlic, oregano, salt and pepper. Marinate chicken for at least 30 minutes in the fridge.
2. Dice cucumber and tomatoes, slice red onion, halve olives, and crumble feta. Set aside.
3. Heat olive oil in a skillet over medium-high heat. Cook chicken in a single layer 4-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Rest 5 minutes, then dice.
4. Whisk together Greek yogurt, olive oil, red wine vinegar, lemon juice, garlic, oregano, salt and pepper until smooth.
5. Combine chicken, cucumber, tomatoes, red onion, olives and feta in a large bowl. Add dressing gradually and toss gently. Garnish with fresh parsley or dill and serve.
Notes
Dress the salad just before serving to avoid sogginess. Store undressed components separately in the fridge for up to 3-4 days. Once dressed, consume within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek