This healthy Greek chicken salad recipe is going to become a new favorite at your house. It's made with grilled chicken thighs, lots of fresh vegetables, and my homemade tzatziki dressing. It's low carb and can be made paleo and Whole30.
1 block sheep's milk feta (crumbled, omit for Whole30)
1/4 cup fresh dill (finely chopped, as garnish)
1/4 cup fresh parsley (finely chopped, as garnish)
black pepper (to taste)
kosher salt (to taste)
Categories
Main Course
Salad
Cuisine
Greek
Steps
Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. Set aside and cut into strips.
Combine all of the salad ingredients together in a large bowl or on a platter.
Serve with homemade Tzatziki dressing on the side or mix well. Taste for additional salt and pepper. Serve right away and garnish with extra capers and fresh dill if desired.
