4 cups mixed greens (arugula, spinach, or lettuce)
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup Kalamata olives
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
For the Creamy Tzatziki Sauce:
1/2 cup Greek yogurt
1/2 cucumber, grated and squeezed to remove excess moisture
1 clove garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Directions:
For the Chicken:
Preheat a grill or skillet to medium-high heat. Season the chicken breasts with olive oil, dried oregano, garlic powder, salt, pepper, and lemon juice.
Grill or cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the heat and let rest for 5 minutes before slicing.
For the Creamy Tzatziki Sauce:
In a small bowl, mix the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir until well combined and set aside.
To Assemble the Salad:
In a large bowl, toss the mixed greens, cherry tomatoes, cucumber slices, Kalamata olives, and red onion together.
Top the salad with the sliced grilled chicken and crumbled feta cheese.
Drizzle with the homemade tzatziki sauce and serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 2 servings
