Light, but filling and delicious. The red wine dressing from the original recipe is missing from the ingredients list. I'm not big on Kalamata olives, but they weren't too bad in this when everything was all mixed together. Don't make the chicken pieces too big, and don't overcook them and dry them out. 8/10
Greek Chicken
▢1 lb. chicken breast boneless, skinless, cut into 1-inch (2.5-cm) cubes (455 g) ▢3 tablespoons olive oil (45 ml)
▢2 tablespoons lemon juice ▢1 tablespoon red wine vinegar ▢1 tablespoon Greek seasoning (see notes below) ▢1/4 teaspoon sea salt
Tzatziki sauce
▢8 oz. Greek yoghurt plain, full-fat (224 g)
▢1/2 medium Persian cucumber grated ▢2 cloves garlic grated ▢Zest of 1 medium lemon ▢1 tablespoon fresh lemon juice ▢2 tablespoons fresh dill minced ▢Sea salt as needed ▢Black pepper as needed
Red Wine Vinegar Dressing
▢3 tablespoons olive oil (45 ml) ▢1 tablespoons red wine vinegar ▢1 teaspoon fresh oregano minced ▢Sea salt to taste
Salad Toppings
▢1 large Persian cucumber diced ▢1 cup cherry tomatoes halved ▢1/2 cup red onion thinly sliced ▢1/3 cup Kalamata olives pitted ▢4 oz. feta cheese crumbled
