It’s summer, I don’t want to go near my oven, and I love going outside and smelling dinner on the grill. That means lots of grilled chicken for weeknight meals. It also means lots of easy it’s-too-hot-to-cook salads. This might be my favorite salad ever. It has grilled chicken, grilled sliced red onions, juicy tomatoes, kalamata olives, feta, cucumbers, and a super easy homemade tzatziki sauce.
It’s this easy tzatziki that had my husband licking his plate…or at least trying to. I say trying to, because lately he’s been asking to have his salad out of mixing bowls. Yup, you read that right. Mixing bowls, and not the little ones, either. He has an unparalleled appetite; you’d swear he was a growing teenager. After this meal I caught him staring dejectedly at the bottom of his empty bowl. When I asked him what was wrong, he wistfully said “I can’t fit my face in there to lick the bowl.” It’s a tough life, hubby.
If I can remember to plan for this meal and/or for this dressing, I will occasionally get fresh dill. However, I like being able to make this up on a whim with things I already have in my kitchen, so I usually use dried dill. Never fear, it still tastes amazing.
This salad starts with evenly pounded chicken breasts. This is important, as you don’t want your chicken to be dry in some places and undercooked in others.
Once you’ve left your chicken in it’s marinade for at least an hour, take it out as your prepare the rest of your ingredients. Once you’ve sliced up a red onion, just place it in the middle of a big piece of foil, toss with some olive oil and sprinkle with a pinch of salt. Close it up and throw it on the grill as it’s preheating.
While the grill is preheating, you quickly whip up this delicious tzatziki.
When the grill is ready you throw the marinated chicken on the grill and it will be done in minutes! Don’t forget to grab that foil-wrapped red onion when your chicken is done!
It looks like a lot of ingredients, but it is so SO easy!
- Mixed green spring mix salad
- 2 lbs Greek Grilled Chicken, recipe below
- 1 red onion, sliced and grilled
- 1 pint cherry or grape tomatoes, halved
- 5 oz crumbled Feta cheese
- 1/2 cup pitted kalamata olives
- 1 medium cucumber, peeled and diced
- 1 recipe Easy Homemade Tzatziki Dressing, recipe below
- Place all ingredients atop mixed green salad.
- Toss and serve.
- For the easiest grilled onion ever, just place thinly sliced red onion in a foil packet with a tbsp of olive oil and a big pinch of salt and put on the grill as it’s preheating. Remove the foil packet your grilled chicken is done.
- 1/4 cup extra virgin olive oil, plus more for brushing
- 1/4 cup lemon juice
- 3 Tbsp red wine vinegar
- 2 tbsp Greek yogurt
- 1/4 tsp onion powder
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 2 lbs boneless, skinless chicken breasts, pounded to even thickness
- Salt and pepper
- Stir together olive oil, lemon juice, vinegar, yogurt, onion powder, garlic, and oregano in a small bowl until smooth. Place marinade and chicken in a gallon-sized plastic food storage bag and shake until chicken is coated evenly.
- Let marinate for at least an hour.
- Remove from marinade and sprinkle salt and pepper onto each side.
- Over medium-high heat, grill until chicken reaches 165°F, turning once.
- 1 small cucumber, peeled, seeded and diced
- 1 tsp kosher salt for cucumber, plus additional, to taste
- 7 oz Greek yogurt (I use 2%)
- 1/2 clove garlic
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp dried parsley
- 1 tsp dried dill
- Freshly ground black pepper
- Let cucumber sit in colander with a teaspoon of salt for at least 10 minutes. After 10 minutes has passed, wring cucumber dry in a cheesecloth or kitchen towel.
- Place cucumber and all other ingredients in food processor and pulse until well-blended and no large cucumber chunks remain. Add additional salt, to taste.