Greek Grilled Chicken Salad

30 minutes to 2 hours before preparing this, season chicken with salt and pepper. Place in a Ziplock bag or baking dish and cover with the marinade ingredients (1/4 cup oil, 1 Tablespoon lemon juice, lemon zest, 2 garlic cloves) and marinate the chicken for 30 minutes to 2 hours.

While chicken is marinating, combine the yogurt, 1 teaspoon oil, 1/2 teaspoon lemon juice, 2 Tablespoons chopped cucumber, 1 clove garlic and dill in a bowl and mix to make a quick tzatziki. Season with salt and pepper to your liking. Set aside or back in the fridge until ready to use.

Once chicken is ready to cook, heat the grill (or a grill pan) to medium-high heat, remove chicken from the marinade and grill chicken about 5-6 minutes per side or until cooked through. Set aside and let cool, then cut into chunks.

In a large bowl, combine the 3/4 cup chopped cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki in 2 tablespoon increments. I only used about 3 tablespoons total, but feel free to add as much as you’d like. Just continue to mix until the salad comes together. If needed, season with salt and pepper. Serve on toast or in pitas.