Meet my new favorite lunch.
Okay, that first photo of chopped vegetables and a lemon half doesn’t really qualify as a full meal. This, however, does.
Meet my new favorite lunch—again. It’s the kind of salad you’ll want to dive face-first into, and yes, a napkin is recommended.
I’m not a fan of mayonnaise in salads, so this chicken salad is mayo-free. It’s bright, tangy and packed with fresh Mediterranean flavors: marinated grilled chicken, lots of feta, lemon and fresh dill. A few cucumbers, tomatoes and red onion rounds it out perfectly.
If you want an extra layer of flavor, try serving this with a creamy feta or whipped feta—it’s not required but it makes the salad even better.
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 (whipped or crumbled)
For the chicken marinade:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- Salt and 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, to taste
About 30 minutes to 2 hours before serving, season the chicken with salt and pepper and place it in a zip-top bag or shallow dish. Pour the marinade over the chicken (olive oil, lemon juice, lemon zest and garlic) and refrigerate while it soaks up the flavors. While the chicken marinates, combine all tzatziki ingredients (yogurt, olive oil, lemon juice, garlic, chopped cucumber and dill) in a bowl. Season to taste and refrigerate until ready to use.
Heat a grill or grill pan to medium-high and cook the chicken about 5–6 minutes per side, until done. Let rest, then cut into chunks. In a large bowl, combine cucumber, tomato, red onion and chicken. Add the feta. Stir in the tzatziki a little at a time—start with 2 tablespoons and add more as needed until the salad comes together. I used about 3 tablespoons total, but adjust to your preference. Serve on toasted bread, in pitas, or simply on a plate.
Note: If you use regular crumbled feta instead of whipped or creamy feta, consider adding a touch more lemon juice, lemon zest, salt, pepper or a pinch of red pepper flakes to boost the flavor.
P.S. This works for dinner too. You’re welcome.