Salads

Greek Salad With Lemon Yogurt Chicken

A simple and refreshing summer salad. Chicken marinated in lemon and yogurt pairs perfectly with a zesty greek honey vinaigrette drizzled over spirilized cucumbers, creamy feta, kalamata olives and vine ripened tomato’s

As the saying goes…”you eat with your eyes first,” and this greek salad with lemon yogurt chicken does just that! Can you just look at each item and imagine the taste and texture? Or is that just me, and sorta weird?


It’s cold, crunchy, sweet, tangy…and healthy! what’s not to love
Salads are the one thing I crave in the hot summer months. They are simple, and with no ovens involved. Yet after about a month of eating them 3 times a week, I’m already looking forward to Fall! and here in southern California, summer weather can last until early November….ugh


Therefore I’m always thinking of new, fun, and fresh take on salads, which is why I busted out my spiralizer and made “cu-oodles” with the cucumbers! Do you have one of these spiralizer gadgets? I’m not much for kitchen gadgets, but I highly recommend this one…they are easy to find and very inexpensive. If not, chopping them works just as well.


Let me quickly mention the marinade and dressing. Both are versatile, quick, easy to make and will last in the refrigerator for weeks. The marinade tenderizes and flavors the chicken immensely … so juicy and tender! The honey lemon vinaigrette is sweet and tangy

Here’s a look at your ingredients

Below is the full recipe for the greek salad with lemon yogurt chicken, however here are a few notes on the ingredients

Chicken ~ Thighs or breasts work well, or you could even do steak or shrimp. If using shrimp, I would only marinate it for about 30 minutes. I used chicken thighs for this recipe.

Cucumbers ~ Any type works well. Spiralized or chopped, do this first and lay them out on paper towels to absorb the moisture.

Salad Veggies ~ I measured them out for the sake of the recipe, but use more or less of what you like. That’s the beauty of salads…no need to be exact; why extra dirty dishes!

Feta ~ I typically use whole feta that is in the brine. It’s creamier and more authentic, but the already crumbled works too.

 Yogurt ~ Greek yogurt is the best….and it sort of makes sense for this recipe, right? But, truth be told, all I had on hand was a coconut greek yogurt. It worked perfectly. No taste of the coconut, if you were wondering.

Dressing ~ while this comes together quickly, by all means, grab a store-bought greek dressing if you’re short on time.

Marinade ~ This also comes together quickly, but if you choose to use a store-bought dressing, use that; however, I would squeeze about 1/2 of a lemon in with the chicken

Greek salad being drizzled with dressing

How to Make the greek salad and lemon yogurt chicken

Start by making your marinade and get your chicken bathing in it! At least 1 hr, and up to 24. the longer, the better. ( if using shrimp for 30 min or less) I usually just use a gallon ziplock for easy clean-up.

NOTE: don’t marinate your chicken for longer than 24 hours. It will mess with the texture and become mushy and/or stringy….ick! not very appealing I know, but wanted to mention that.

Next, make your dressing and store it in the refrigerator until ready to use.

Prep the cucumbers by spreading them out on paper towels. I do this on a sheet pan.

Make ahead

As you probably noticed, this is a great make ahead salad! Prep your veggies and place in baggies, the day before or morning of, as well as your chicken. Your dressing and marinade can be make up at least a week in advance.

Assemble it all when you’re ready to eat. Easy peasy!

This salad holds it crunch and flavor beautifully for leftovers.

Enjoy,

Teri

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Greek Salad With Lemon chicken


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 4 -6 1x

Description

A simple and refreshing summer salad. Chicken marinated in lemon and yogurt pairs perfectly with a zesty greek honey vinaigrette drizzled over spiralized  cucumbers, creamy feta, kalamata olives and vine ripened tomato’s  


Ingredients

Units Scale

Chicken

4 chicken breasts or thighs.

Salad

  • 2 large cucumbers ( spiralized or chopped) place on paper towels to absorb some moisture
  • 1 cup whole kalamata olives
  • 1/2 cup peperonchini
  • 1/2 cup feta cheese (crumbled or cubed)
  • 1/2 to 1 cup whole or halved cheery tomato’s
  • 1/4 to 1/2 thinly sliced red onion

Marinade

  • 2 cloves of garlic chopped
  • 1/4 cup plain greek yogurt
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 1 Tablespoon fresh parsley ( or 1 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil

Dressing

  • 1/2 cup good quality olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano ( or 1 tsp dried)
  • 1/2 tsp fresh parsley ( or a 1/4 of dried)
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Instructions

Start by making your marinade and get your chicken bathing in it! At least 1 hr, and up to 24. the longer the better. ( if using shrimp 30 min or less) 

Remove the chicken from marinate. You do not need to rinse the marinade off. Grill or bake, and slice into strips or cubes. Chill while you prep your salad.

Place your cucumbers in a large bowl. Add all your veggies, feta, dressing toss to combine. Arrange your chicken on top and serve!

  • Prep Time: 30 minutes
  • Category: Salads
  • Method: No bake
  • Cuisine: Mediterranean

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