A delightful Mediterranean-inspired chicken salad with a tangy yogurt dressing.
Combine minced garlic, lemon juice, olive oil, oregano, salt, and pepper in a mixing bowl.
Mixing the marinade thoroughly ensures even flavor distribution.
Add the chicken breasts to the marinade and coat evenly. Let it marinate for at least 30 minutes.
Marinating the chicken longer enhances the flavor.
Grill the chicken on a preheated grill pan until fully cooked, about 6-8 minutes per side.
Ensure the grill pan is hot to achieve nice grill marks.
Let the chicken rest for 5 minutes, then cut into bite-sized pieces.
Resting the chicken allows the juices to redistribute, keeping it moist.
In a small bowl, whisk together yogurt, grated cucumber, vinegar, and cayenne pepper to make the dressing.
Grating the cucumber finely ensures a smooth dressing texture.
In a large bowl, combine sliced cucumber, red onion, cherry tomatoes, feta cheese, and olives.
Toss the vegetables gently to avoid crushing them.
Add the grilled chicken pieces to the salad and drizzle with the dressing. Toss to combine.
Serve immediately to enjoy the freshest flavors.
Serve the salad in individual bowls and enjoy your meal.
Garnish with fresh herbs like parsley or dill for added flavor.
