Chicken Souvlaki Salad
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon Greek seasoning
- 1 lemon, juiced
- 2 cloves garlic, finely grated or minced
- 1 pound boneless chicken breasts, quartered lengthwise
- 6 tablespoons tzatziki sauce
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 pinch salt
- 1 head romaine, trimmed, washed and torn into bite-sized pieces
- ½ cup thinly sliced red bell pepper
- ½ English cucumber, sliced
- 8 ounces cherry tomatoes, halved
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Instructions
- Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
- Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.
- Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.
Source
Original recipe: View Original