Greek Grilled Chicken Salad

Greek Grilled Chicken Salad.

June 29, 2011

Meet my new favorite lunch.

Ummm… let’s try that once more. A row full of chopped vegetables and a lemon half does not a lunch make. Especially not for me.

So, meet my new favorite lunch. Again.

Much better. Now that you’ve been properly introduced, feel free to smash your face up against the screen. Making out with chicken salad is okay by me. You might need a napkin though.

Since we’ve already established that I don’t love mayonnaise and really don’t love it in salads, I knew this attempt at chicken salad would be mayo-free. Unless it was my mom’s. But I wouldn’t make that. She makes delish chicken salad and I don’t think it’s any big secret, but food always tastes better when your mom makes it. Unless your mom makes broccoli. Yeah I said it.

This stuff is goooooood.

When tons of feta and marinated chicken and bright lemon and fresh dill are involved, I can deal with a few squares of cucumber and tomato and onion. It’s like… a law of the universe or something.

And if I’m being honest, I must share that this is reason numero dos that you HAVE to make the creamy f eta. It’s not necessary for the recipe, but it would be a wise, wise choice. And you don’t want to not be wise, do you?

Greek Grilled Chicken Salad

serves 2-4

2 boneless, skinless chicken breasts

3/4 cup chopped tomato

1/3 cup chopped red onion

3/4 cup chopped cucumber

1/4 cup feta (I used creamy feta, you can use crumbled)

for chicken marinade:

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest

2 garlic cloves, minced

salt & pepper

for quick tzatziki

1/2 cup plain Greek yogurt

1 teaspoon olive oil

1/2 teaspoon lemon juice

1 garlic clove, minced

2 tablespoons chopped cucumber

1 teaspoon fresh dill

salt and pepper, if desired

30 minutes to 2 hours before servings, season chicken with salt and pepper. Place in a ziplock bag or baking dish and cover with the marinade ingredients (oil, lemon, zest, garlic) and marinate. While chicken is marinating, combine the tzatziki ingredients (yogurt, oil, lemon, cucumber, garlic and dill) in a bowl and mix. Season with salt and pepper. Set aside or back in the fridge until ready to use.

Once chicken is ready to cook, heat the grill (or a grill pan) to medium-high heat and grill chicken about 5-6 minutes per side. Set aside and let cool, then cut into chunks. In a large bowl, combine cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki in 2 tablespoon increments. I only used about 3 tablespoons total, but feel free to add as much as you’d like. Just continue to mix until the salad comes together. Serve on toast or in pitas.

Note: I obviously used crazy feta which added a whole other element of [fabulous] flavor. If you use regular feta, you may want to add in a bit more lemon juice, lemon zest, salt, pepper or even spice. I highly suggest using the crazy feta if you can!