Mediterranean Lemon Garlic Chicken Salad is an incredibly flavorful and filling meal for any time of year!  You want something light and refreshing on a hot summer night?  This is the perfect option.  It’s the middle of the winter and you want a meal that isn’t super hearty and heavy?  Look no further.

The chicken is marinated in a lovely blend of lemon juice paired with a variety of seasonings, leaving it perfectly tender and moist.  The chicken is served with a salad, containing only the freshest vegetables, and a side of tzatziki sauce, which if you’ve tasted before, you know how incredibly light and refreshing it is.  The combination of the 3 is absolute perfection!

The recipe can be found here.

In a large mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.  Reserve 1/3 cup of the dressing mixture and set the rest aside.

Place the chicken breast in the bowl with the rest of the dressing (not the portion you reserved).  Rotate and flip the chicken to coat all sides.  Then, cover and place in the fridge to marinate for at least one hour but up to overnight.

If you are going to let the chicken marinate for a few hours or even overnight, I would also cover the dressing and place that in the fridge to stay fresh until you are ready to use.  If you are only marinating for an hour, the dressing can sit on the counter until you are ready.

While the chicken is marinating, make the tzatziki sauce.  Add the Greek yogurt, olive oil, cucumber, garlic, lemon juice and salt to a mixing bowl.  Whisk until combined.  Then, cover and refrigerate until ready to use.

Next, you will prepare the salad.  Chop the cucumbers, tomatoes, bell pepper, and onion.  Place the ingredients in a large mixing bowl with the feta and olives.  Stir to combine.  Add the reserved 1/3 cup of dressing and toss to coat.  Cover and refrigerate until ready to use.

Once the chicken is ready, heat a large skillet or grill pan over medium heat.  Add the chicken and cook on each side for about 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached.

Alternately, you could preheat the oven to 350 degrees F.  Place the chicken in a baking dish, cover with foil, and bake for 35-40 minutes or until an internal temperature of 165 degrees F is reached.

I prefer the skillet or grill pan option because I like the grill marks and slight char on the chicken.  It really adds to the flavor.

Remove the chicken from the pan and slice into strips.  You are now ready to assemble!

Set out 2-4 plates.  Divide the salad evenly between the plates.  I like to use a slotted spoon to do this because the dressing will sometimes become quite watery while it sits.  You don’t need the juices running all over the plates.

Add a portion of the chicken to each plate, next to the salad.

Add some Naan flatbread and a side of Tzatziki sauce to each plate.  Serve and enjoy!

The recipe can be found here.

You can eat the chicken and salad as is or dip them in the tzatziki sauce or assemble little sandwiches with the Naan bread.  The choice is yours!  You could also create this meal and portion it out into little containers to enjoy as lunch throughout the week at work.  It’s SO good!

Happy Cooking!

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