Lately we’ve been obsessed with greek food. Perhaps because the heat reminds us of our holidays in Greece, or just because greek food is so delicious in the first place. Whatever the reason, this lemon chicken garlic salad never gets old — full of fresh vegetables, grilled chicken and accompanied by a hot pita bathed in tzatziki sauce … well we are definitely in love with greek food.
Greek cuisine has so many varieties of food: gyros, souvlaki, greek salad, baklava so when it comes to choices, the list is certainly long.
We chose to make a reinterpreted souvlaki because the fight was between a Greek salad with feta and a delicious souvlaki with pita and tzatziki sauce.
We suggest marinading your chicken for half an hour before grilling, which is easy to do while preparing everything else that goes with this salad, but if you’re pressed for time, the chicken can be made without marinading.
- 2 large skinless boneless chicken breasts
For the Marinade / Dressing
- 1/4 cup olive oil
- lemon juice (juice of 1 lemon)
- 1 tablespoon red wine vinegar
- 2 large garlic cloves (minced)
- 2 tablespoons dried oregano
- 1 teaspoon salt
- freshly ground pepper
For The Salad
- 1 cup fresh spinach
- 1 cup fresh arugula
- 3 cucumbers (sliced)
- 250 g cherry tomatoes (or grape tomatoes)
- 1 green pepper (deseeded and sliced)
- 1 red onion (sliced thinly)
- 1/2 cup olives
- 200 g Feta cheese (cubed)
For the Tzatziki
- 2 medium cucumbers
- 2 cloves of garlic
- 1/4 of a cup extra virgin olive oil
- 500g greek yogurt
- 1-2 tablespoons lemon juice
- salt and freshly ground pepper to taste
For the pita
- 300 g all-purpose flour plus extra for dusting
- 200 ml water
- 2 tablespoons olive oil
- 1 teaspoon salt
Step 1: In a large bowl whisk all ingredients for marinade/ dressing and save 1/3 cup for dressing. Add the chicken to the remaining marinade sauce and cover. Allow to marinade for 30 minutes or overnight in the refrigerator.
Step 2: Meanwhile, we prepare the tzatziki sauce. Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the garlic and oil, the yogurt, lemon juice, salt and pepper and mix. Place the tzatziki sauce in the fridge for 10 minutes.
Step 3: While chicken is marinading and the tzatziki sauce is resting, let’s make the pita. In a large mixing bowl, combine flour and salt. Lightly dust a surface and cut in 6 pieces. Using a rolling pin, roll out each dough ball in 20 cm rounds, approximately 5mm thick. Turn the dough clockwise to achieve the round shape. Heat up a skillet, brush with a bit of olive oil and cook the pita bread on medium heat for 3 minutes each side.
Step 4: Heat a large grill pan over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 10 minutes each side. Remove chicken from the pan and allow to rest for 5 minutes.
Step 5: In a large plate and all the ingredients for the salad and mix. Add chicken, slice each pita into four pieces and arrange on salad plate. Drizzle with the reserved dressing and serve with the tzatziki.