Chicken Souvlaki on a Bed of Salad

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon Greek seasoning
• 1 lemon, juiced
• 2 cloves garlic, finely grated or minced
• 1 pound boneless chicken breasts, quartered lengthwise
• 6 tablespoons tzatziki sauce
• 2 tablespoons fresh lemon juice
• 1 pinch salt
• 1 head romaine, trimmed, washed and torn into bite-sized pieces
• ½ cup thinly sliced red bell pepper
• ½ English cucumber, sliced
• 8 ounces cherry tomatoes, halved

Step 1

Combine together a tablespoon of olive oil, some Greek seasoning, lemon juice, and minced garlic in a glass bowl. Toss the chicken in this marinade until it’s well coated, then pop it in the fridge for at least a couple of hours, but no more than four.

Step 2

While the chicken marinates, whisk together the tzatziki, a couple of tablespoons of olive oil, lemon juice, and a pinch of salt in a small bowl. Keep this dressing chilled until you’re ready to use it.

Step 3

When you’re ready to cook, heat up your grill to high and give the grates a quick brush with oil so the chicken doesn’t stick. Grill the chicken pieces for about 5 minutes on one side, then flip and cook for another 5 or so, until the inside is no longer pink and the juices run clear. If you have a thermometer, the thickest part should reach 165°F (74°C).

Step 4

Meanwhile, chop up some romaine lettuce, bell pepper, cucumber, and cherry tomatoes and toss them all together in a big salad bowl. Drizzle with the chilled tzatziki dressing and give everything a good toss to coat evenly.

Step 5

Serve the salad divided onto plates, then pile the grilled chicken on top. Enjoy!