Chicken Horiataki Salad with Tzatziki

nutrition information (per serving): Calories (kcal): 540, Fat Calories (kcal): 200, Fat (g): 22, Saturated Fat (g): 7, Polyunsaturated Fat (g): 2.5, Monounsaturated Fat (g): 12, Cholesterol (mg): 80, Sodium (mg): 1100, Carbohydrates (g): 48, Fiber (g): 5, Sugar (g): 8, Protein (g): 38
Photo by Mary Ann R.
Adapted from finecooking.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from finecooking.com

Ingredients

  • For the chicken

  • 4

    boneless, skinless chicken breast halves

  • 1

    Tbs. finely grated lemon zest

  • 2

    large cloves garlic, minced

  • 1

    Tbs. chopped fresh oregano or 2 tsp. dried oregano

  • Kosher salt and freshly ground black pepper

  • 2

    Tbs. chopped fresh flat-leaf parsley

  • Olive oil, for grilling

  • 1

    lemon, cut into 6 wedges

  • For the salad

  • 2

    pints cherry tomatoes, halved

  • 1

    English cucumber, peeled, sliced in half lengthwise, seeded, and sliced crosswise

  • 1/2

    small red onion, very thinly sliced

  • 1/3

    cup pitted black olives, such as Kalamatas, halved

  • 1-1/2

    Tbs. extra-virgin olive oil

  • 1

    tsp. chopped fresh oregano or 1/2 tsp. dried oregano

  • Kosher salt and freshly ground black pepper

  • 1

    cup homemade or good-quality store-bought tzatziki sauce

  • 4

    pitas, toasted (optional)

Directions

Grill the chicken Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Meanwhile, remove the tenderloins from the chicken breasts, if necessary, and reserve for another use. Put a chicken breast half between two large pieces of plastic wrap, and pound it to an even 1/4-inch thickness with a meat mallet. Repeat with the other 3 breast halves. In a mortar, combine the lemon zest, garlic, oregano, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. water. Grind with a pestle to crush and combine. Rub the mixture all over the chicken. Drizzle olive oil on both sides of the chicken, patting it into the meat with your fingertips. Grill the chicken without moving it until grill marks form, about 4 minutes. Flip and grill until just cooked through (160°F), another 1 minute. Transfer to a plate, and squirt 2 lemon wedges over the chicken. Top with the parsley, and let rest. Make the salad In a large bowl, combine the tomatoes, cucumber, onion, and olives. Toss with the olive oil and oregano, and season to taste with salt and pepper. Divide the salad among 4 plates. Slice the chicken and place on top of the salad. Dollop with some of the tzatziki sauce. Serve with the remaining lemon wedges and the pitas, if using.

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