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Categories:
chicken breasts lemon pepper spray greek-style yogurt fresh dill lemon juice clove garlic salt olive oil red wine vinegar oregano salt grape tomatoes cucumber yellow pepper red onion
Viewed: 66 - Published at: 2 years agoIngredients
- 4 whole Boneless, Skinless Chicken Breasts Pounded Out Thinly
- Lemon Pepper
- Cooking Spray
- 1 cup Greek Style Yogurt Or Sour Cream
- 2 Tablespoons Fresh Dill
- 1 teaspoon Lemon Juice
- 1 clove Garlic, Minced
- Salt And Pepper, to taste
- 13 cups Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 1 sprig Oregano, Minced
- Salt And Pepper, to taste
- 1- 1/2 cup Grape Tomatoes, Halved
- 4 whole Small Cucumber, Large Diced
- 6 whole Romaine Leaves, Torn
- 1 whole Yellow Pepper, Stem And Seeds Removed, Large Diced
- 1/2 whole Red Onion, Large Diced
- 1/2 cups Feta (crumbled)
Method
- Make the yogurt dill sauce first by mixing the yogurt, dill, lemon juice, garlic, salt and pepper together.
- Refrigerate.
- For the dressing: In a jar mix together the olive oil, vinegar, oregano and salt and pepper.
- Shake well and set aside.
- Season pounded out chicken breasts with lemon pepper to taste.
- Heat a grill pan that youve sprayed with oil heated on medium heat.
- Once hot, add the chicken and grill it for 4-5 minutes per side or until cooked through.
- When done, set aside.
- For the salad: While chicken is cooking toss the veggies in a bowl.
- Then add the dressing and the feta and toss to combine.
- Serve the salad beside a piece of chicken topped with the yogurt dill sauce.
