Greek Chicken Souvlaki Salad

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon Greek seasoning
• 1 lemon, juiced
• 2 cloves garlic, finely grated or minced
• 1 pound boneless chicken breasts, quartered lengthwise
• 6 tablespoons tzatziki sauce
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 pinch salt
• 1 head romaine, trimmed, washed and torn into bite-sized pieces
• ½ cup thinly sliced red bell pepper
• ½ English cucumber, sliced
• 8 ounces cherry tomatoes, halved

Step 1

Combine together the olive oil, Greek seasoning, lemon juice, and garlic in a bowl. Add the chicken pieces and give them a good toss so they’re all coated. Pop the bowl in the fridge and let the chicken marinate for at least 2 hours, but no more than 4.

Step 2

While the chicken is marinating, whisk the tzatziki with olive oil, lemon juice, and a pinch of salt in a small bowl. Set this dressing aside in the fridge until you’re ready to use it.

Step 3

When you’re ready to cook, heat up your grill to high and brush the grates with a little oil to prevent sticking. Grill the chicken for about 5 minutes on one side, then flip it over and cook for another 5 minutes or until it’s cooked through and the juices run clear. If you have a meat thermometer, it should read 165°F (74°C) in the thickest part.

Step 4

In a large bowl, toss together the romaine, bell pepper, cucumber, and cherry tomatoes. Drizzle the tzatziki dressing over the veggies and give everything a gentle toss to coat.

Step 5

Divide the salad onto plates and top each one with some of the grilled chicken. Serve right away and enjoy!