Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup of frozen peas
- 1 cup of Greek yogurt
- 1 medium cucumber, grated
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of fresh dill, chopped (or 1 teaspoon of dried dill)
- Salt and pepper to taste
- 4 cups of mixed salad greens (like arugula, spinach, and romaine)
- 1/4 cup of cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled (optional)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6-7 minutes on one side until golden brown.
- Flip the chicken and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove chicken from skillet and let it rest for 5 minutes before slicing into strips or bite-sized pieces.
- In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill.
- Mix well and season with salt and pepper to taste. For a thicker tzatziki, strain the cucumber to remove excess moisture.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Bring 1 cup of water to a boil in a small saucepan. Add frozen peas and cook for 2-3 minutes until bright green and tender.
- Drain peas and run under cold water to stop cooking.
- In a large salad bowl, add mixed salad greens as the base.
- Top with halved cherry tomatoes and sliced red onion.
- Add cooked peas and sliced chicken on top.
- If using, sprinkle feta cheese over the salad.
- Drizzle tzatziki sauce over the salad or serve on the side.
Notes
- Serve immediately for the freshest taste. If preparing ahead, keep tzatziki separate until serving.
- Pairs well with warm pita bread or roasted vegetables. Add olives or avocado for extra flavor.
- Store leftovers in airtight containers; salad lasts about 2 days, tzatziki up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes