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Recipe

Chicken Horiataki Salad with Tzatziki

Featured in our Backyard BBQ Guide
Scott Phillips

Servings: 4

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)

Nutritional Information

  • 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

Preparation

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.

Reviews

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Reviews

  • user-6058008 | 04/09/2018

    This was my last summer's to go dinner. I have used chicken tenders though instead of the half breasts. I just liked the tenders more. I always marinated the meat the night before or in the morning. It's a quick and easy weeknight dinner. I omitted the pitas and sometimes served with lemon herb quinoa on a side. I also made the tzatziki sauce at home.

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