Chicken Souvlaki Salad with Tzatziki Dressing

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.

 

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Chicken Souvlaki Salad with Tzatziki Dressing

  • Author: ThePetitePiglet
  • 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

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