Greek Lemon Garlic Chicken Salad Recipe Recipes Net

Ingredients

2large chicken breasts,skinless boneless, halved to make 4 fillets

4Flatbreads

¼cupolive oil

¼cuplemon juice

1tbspred wine vinegar

2tspgarlic,minced, or 2 large minced garlic cloves

2tbspdried oregano

1tspsalt

cracked pepper

1cupplain Greek yogurt

1tbspolive oil

1lebanese cucumber,peeled, deseeded and grated

1garlic clove,minced

1tbsplemon juice

pinchsalt

3lebanese cucumbers,halved length-wise, sliced thick

8ozcherry tomatoes,or grape tomatoes

1green pepper,(capsicum), deseeded and sliced

½red onion,sliced thinly

7ozFeta cheese,cubed, marinated

½cupKalamata olives,pitted

Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and cracked pepper in large, shallow dish.

Pour out ⅓ cup to use as the dressing, then reserve the rest in the refrigerator for later.

Add the chicken to the marinade, then evenly coat. Cover and allow to marinade for 30 minutes or overnight in the refrigerator.

Combine the yogurt, olive oil, cucumber, garlic, lemon juice, and salt in a bowl, then mix well. Cover and refrigerate until ready to serve.

Toss the cucumbers, tomatoes, green pepper, onion, feta cheese, and olives together in a bowl, then divide the mixture between four plates.

Warm the flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.

Heat a large grill pan over medium-high heat. Remove the chicken from the marinade, then add to the pan.

Sear for 5 to 6 minutes on each side or until the chicken is cooked through.

Remove the chicken from the pan, then allow to rest for 5 minutes. Slice thickly and arrange on top of the salad.

Slice each flatbread into four pieces, then arrange them on the salad plates.

Drizzle with the reserved dressing, then serve with the tzatziki and enjoy!