Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 1 teaspoon
- English 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 breasts with olive oil, lemon juice, and oregano. Allow to marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Step 2: Preheat your grill to medium-high heat. Grill the chicken breasts for approximately 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Step 3: Let the grilled chicken rest for a few minutes before slicing it into thin strips or cubes.
- Step 4: In a large bowl, combine the diced cucumber, halved cherry tomatoes, and halved Kalamata olives.
- Step 5: Add the sliced grilled chicken to the bowl with the vegetables. Sprinkle crumbled feta cheese on top.
- Step 6: Drizzle with tzatziki sauce (recipe not included, purchased or homemade) and gently toss to combine. Serve immediately.
Notes
- To prevent the salad from becoming soggy, store the grilled chicken and vegetable mixture separately from the tzatziki sauce in the refrigerator.
- Gently warm leftover chicken slices in a skillet or microwave before adding to the salad for a better flavor and texture.
- For a refreshing twist, serve this salad with warm pita bread for scooping up the delicious mixture.
- Chef's tip: For extra flavor, marinate the chicken with a pinch of garlic powder alongside the oregano, olive oil and lemon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American