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
WEIGHT CONVERTER
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
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