I can’t believe I am just now sharing this recipe as it is one of my FAVORITE weeknight dinners we make. This salad is inspired by a dish from a Greek restaurant in Dallas where Clay and I use to get take-out from in our younger days. I LOVE salads for dinner, but I have to make sure they are not too “dainty” if I’m going to feed one to Clay. This salad is definitely a winner in our house, super satisfying and part of our weeknight dinner rotation. I typically make it with chicken as shown here, but when we are in Colorado and have access to great lamb, I will use that for the protein. I hope you love this salad as much as we do!
P.S. – The Greek restaurant serves this salad with roasted red potatoes and pita. For the potatoes just cut small red potatoes in half, toss with olive oil, salt + pepper and bake for 1 hour at 425 degrees.
Chicken Souvlaki Salad with Tzatziki Dressing
- Yield: 2 servings
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into chunks (about 2 inches x 2 inches)
- 3 tablespoons fresh lemon juice (from about 3 – 4 lemons)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, chopped
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
For the salad
- 6 cups of your favorite mixed greens
- ½ red onion, thinly sliced
- ½ English cucumber, sliced
- ½ cup feta crumbles
- A few tablespoons Cedar’s Tzatziki sauce (this is the dressing)
Instructions
For the chicken
- Combine the lemon juice, vinegar, olive oil, oregano, garlic and salt and pepper in a small bowl. Whisk well to combine
- Place the chicken chunks in a Ziplock bag and pour marinade over chicken
- Let sit in refrigerator for at least 1 hour before cooking
- Take chicken out of fridge and allow to sit on countertop for about 15 minutes before cooking (you don’t want to put super cold chicken into a hot skillet)
- Heat about 1 tablespoon of olive oil in a large skillet
- Once oil is hot (but not smoking) add the chicken, allow to cook for 1 minute without moving (this will allow the chicken to brown some)
- Continue cooking chicken until cooked completely through, about 6 – 7 more minutes (you can use a thermometer to ensure chicken is cooked to 165 degrees)
For the salad
- Combine all salad ingredients and the cooked chicken
- Toss with the Tzatziki sauce
- Divide between two large salad bowls
