This warm chicken tzatziki salad is a classic Greek dish which was made by Tonia Buxton especially for The Real Greek restaurants. Feta cheese and chicken are a classic combination and when combined with fresh mint leaves, crunchy cucumber and crisp salad leaves, they’re trasnformed into a healthy lunch recipe that will keep you full until dinner time. This easy salad 15 mins to prepare and serves up to 4 people. For the best flavour, leave your chicken to marinade for as long as possible – you can even leave it overnight.
Ingredients
- 400g Greek yogurt
- 12g fresh mint
- 2tsp salt
- 4g garlic paste
- 20ml olive oil
- 160g cucumber
- 500g spring onion
- 240g cos lettuce
- 60ml lemon juice
- 120g Feta
- 600g chicken, diced and marinated
- For the marinade:
- 30ml pommace oil
- 3g dried oregano
Method
Cut the cucumber into 2cm batons slice the spring onion at an angle, roughly chop your cos lettuce and toss together in a bowl
Finely chop your mint and leave it in a separate bowl
Mix half of the lemon juice with the olive oil
Mix the other half of the lemon juice with the Greek yogurt, salt and garlic paste for the dressing
Either pan fry or grill your chicken until cooked through
To plate up separate the leaves into 4 serving bowls or plates (whatever you prefer to eat off)
Place your chicken on top of the salad, then the yogurt dressing on top and finish with the chopped mint and crumbled feta, and a drizzle of the lemon juice and olive oil
Top tip for making Warm chicken tzatziki salad
Leave the chicken in the marinade for at least 2 hours before cooking for the best flavour
