Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 ounces each)
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Dried oregano: 1 teaspoon
- Feta cheese: 4 ounces, crumbled
- Cucumber: 1/2, peeled, seeded, and diced
- Cherry tomatoes: 1 cup, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Red onion: 1/4, thinly sliced
Instructions
- Step 1: Marinate the chicken. In a bowl, whisk together olive oil, lemon juice, and oregano. Add the chicken breasts, turning to coat. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Step 2: Prepare the grill. Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Step 3: Grill the chicken. Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice or cube.
- Step 4: Assemble the salad. In a large bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
- Step 5: Add the chicken and feta. Add the grilled chicken to the salad. Crumble the feta cheese over the top.
- Step 6: Dress and serve. Drizzle with tzatziki sauce (store-bought or homemade). Toss gently to combine and serve immediately.
Notes
- Store leftover salad and tzatziki separately in airtight containers in the refrigerator to prevent sogginess.
- Gently warm the sliced chicken in a skillet or microwave before adding to the salad to avoid a cold bite.
- Serve this salad with warm pita bread for scooping up every last bit of the delicious dressing and toppings.
- For extra flavor, grill the red onion slices alongside the chicken for a touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American