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Keto Greek Chicken Salad
How to Make It
Step 1
Season the chicken breasts generously with oregano, paprika, garlic powder, onion powder, salt, and pepper on both sides.
Step 2
Heat a skillet over medium high and add the avocado oil. Once the oil is shimmering, add your chicken and cook, undisturbed, for 8 minutes on each side. Let the chicken sit for 5 minutes before slicing into bite-sized pieces
Step 3
Meanwhile, chop the cherry tomatoes, cucumber, pepperoncini, parsley, and dill and, dice the red onion. Mince the garlic.
Step 4
In a small bowl, whisk together your yogurt, lemon juice, olive oil, red wine vinegar, oregano, dill, and garlic and season to taste with salt and pepper. Set aside.
Step 5
Add the prepared vegetables to a large bowl together with the chicken, pour over the dressing, and toss all of your ingredients until evenly coated. Serve into 2 bowls and enjoy!
Ingredients
- Boneless chicken breast – 1 large – split
- Oregano, ground – 0.5 tsp
- Sweet Paprika Powder – 0.5 tsp
- Garlic powder – 0.25 tsp
- Onion powder – 0.25 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Avocado oil – 1 tbsp
- Cherry tomato – 0.5 cup, sliced
- Greek olives – 0.25 cup, sliced
- Cucumber, raw, without peel – 0.25 cup, chopped
- Pepperoncini – 4 peppers
- Parsley – 4 tbsp, chopped
- Red onion – 0.25 small
- 5% Authentic Greek Strained Yogurt – 0.25 cup
- Lemon juice – 1 tbsp
- Extra virgin olive oil – 2 tbsp
- Red Wine Vinegar – 1 tbsp
- Oregano, ground – 0.5 tsp
- Dill weed, fresh – 0.5 tbsp
- Garlic – 1 clove
