Grilled Chicken Salad with Tzatziki Sauce
Bri
South Beach Phaes 2 friendly
ingredients
- Chicken:
- 1 oz extra virgin olive oil
- 2 tsp lemon juice
- 1 tsp oregano
- 1/4 tsp salt
- 1 tsp black pepper
- 4 boneless skinless chicken breast halves
- Tazatziki Sauce:
- 1 cup nonfat plain yogurt (get the Fage greek yogurt if you can find it)
- 2/3 cup peeled, seeded and diced cucumber
- 3/4 tsp minced garlic
- 2/3 oz extra virgin olive oil
- 2/3 oz white vinegar
- 1 oz chopped fresh dish (or 1/2 tsp dried dill)
- 1 1/2 oz chopped fresh mint
- 1/4 salt
- 6 oz shredded iceberg lettuce
- 1 tomato (5 oz) diced
directions
- 1
Chicken:
- 2
Combine the oil, lemon juice, oregano, salt and pepper in a shallow dish; add the chicken. Refrigerate for 2-3 hours. Drain and discard the marinade.
- 3
Grill the chicken until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Refrigerate until chilled.
- 4
Sauce:
- 5
Combine the yogurt, cucumbers, garlic, oil, vinegar, dill, mint, and salt. Process in a blender or food processor until smooth. Refrigerate until chilled.
- 6
To serve, julienne the chicken and arrange on a bed of lettuce. Place the tomato pieces on top. Serve w/ the sauce.
Source: Bri
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews