Grilled Chicken Salad with Tzatziki Sauce

Ingredients:

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 garlic cloves, minced

• 1 tsp dried oregano

• Salt and pepper to taste

For the Salad:

• 4 cups mixed greens (such as spinach, arugula, or romaine)

• 1 cucumber, sliced

• 1 cup cherry tomatoes, halved

• 1 red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted

• 1/4 cup crumbled feta cheese

• Fresh parsley (optional, for garnish)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• 1/2 cucumber, grated and excess moisture squeezed out

• 1 tbsp lemon juice

• 2 garlic cloves, minced

• 1 tbsp fresh dill (or 1 tsp dried dill)

• Salt and pepper to taste

• 1 tbsp olive oil

Instructions:

1. Prepare the Chicken:

   • In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Mix well.

   • Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

   • Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F).

   • Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.

2. Prepare the Salad:

   • In a large bowl, combine the mixed greens, cucumber, tomatoes, onion, olives, and feta cheese.

3. Make the Tzatziki Sauce:

   • In a bowl, combine Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, pepper, and olive oil. Stir until well mixed. Adjust seasoning to taste.

4. Assemble the Salad:

   • Add the grilled chicken on top of the salad.

   • Drizzle the tzatziki sauce over the chicken and salad.

   • Garnish with fresh parsley if desired.

5. Serve:

   • Serve immediately, either on individual plates or in a large salad bowl for sharing.

Tips:

• You can add other vegetables or toppings like bell peppers, avocado, or roasted red peppers for extra flavor.

• For a low-carb option, skip the feta or olives if you’re watching your sodium intake.