Refreshing Greek Salad With Yogurt Marinated Chicken
Servings Prep Time
3meals 10minutes
Cook Time Passive Time
15minutes 45minutes
Servings Prep Time
3meals 10minutes
Cook Time Passive Time
15minutes 45minutes
Ingredients
For the chicken and marinade
  • 16oz chicken breastbutterflied (sliced thin)
  • 3/4cup plain Greek yogurt
  • 1 lemonsliced in half
  • 3TBSP olive oil
  • 1tsp oregano
  • salt and pepper to taste
For the salad
  • 6cups romaine lettucechopped/torn
  • 1medium cucumberschopped
  • 1cup olivespited if necessary and chopped
  • 1medium tomatochopped, sub 1 cup of chopped cherry tomatoes
  • salt and pepper to taste
  • 1-1/2cup feta cheesesub blue cheese, goat cheese or gorgonzola
for the dressing
  • 1 lemon
  • 1/3cup olive oil
  • 1TBSP dijon mustard
  • 1/2tsp oregano
  • salt and pepper to taste
Instructions
  1. Butterfly the chicken: If your chicken breast is thick, place the chicken breast on a cutting board. Put your palm firmly on top of the chicken breast, then carefully slice horizontally to make 2 thinner pieces. Repeat the process if you have multiple chicken breasts.
  2. In a medium-sized bowl, mix the greek yogurt, juice from 1/2 a lemon, just 1 TBSP olive oil, oregano and salt and pepper to taste. Add the chicken to the bowl and toss to coat or add both the marinade and chicken to a zip loc bag and toss to coat. Set aside for 15-30 minutes.
  3. Meanwhile, make the salad: wash and dry the romaine if needed, then chop/tear it into small pieces. Toss the romaine in a large bowl with the chopped cucumber, olives, tomato, salt, pepper, and feta if using.
  4. Heat a skillet on the stove for 2-3 minutes over a medium flame. Then add the remaining 2 TBSP olive oil and heat it for a minute. The oil should look shimmery in the pan. Shake off excess marinade on the chicken before adding it to the hot pan. Let each side cook for 5 minutes.
  5. Let the chicken rest for 10-15 minutes, then slice it into strips or chop it into chunks. If you can, let the chicken cool down even more for awhile on the counter (I promise it’s safe!) before adding it to the salad to avoid condensation in your containers (and making your salads soggy). When ready, divide the salad between 3 meal prep containers and add the chicken on top. Slice the remaining half lemon into three wedges and add a wedge to each container.
  6. Make the dressing: whisk juice from 1 lemon, olive oil, mustard, oregano and salt and pepper in a jar or small bowl. Store in a small container on the side until ready to use.