The Chicken & Marinade:

1 lb chicken breasts

2 tbsp olive oil + juice of 1 lemon

2 garlic cloves, minced

1 tsp dried oregano, salt, & pepper

The Salad Base:

1 head Romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 English cucumber, sliced

1/2 red onion, thinly sliced

Fresh parsley, chopped

1 cup plain Greek yogurt

1/2 cucumber, grated and squeezed dry

1 garlic clove, grated

1 tbsp lemon juice + 1 tbsp olive oil

Salt to taste

Whisk the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Toss the chicken in the marinade and let it sit for 15 minutes. Heat a grill pan over medium-high heat. Grill the chicken for 5–7 minutes per side until the internal temperature hits 165°F. Rest for 5 minutes, then slice into chunks as seen in IMG_4318.jpeg.

Wrap the grated cucumber in a paper towel and squeeze out all excess moisture. In a small bowl, stir the squeezed cucumber, Greek yogurt, grated garlic, lemon juice, olive oil, and a pinch of salt together until creamy.

Line a large serving bowl with a generous bed of chopped lettuce. Scatter the halved cherry tomatoes, sliced cucumbers, and red onion rings evenly over the greens. Pile the warm, grilled chicken right in the center. Top with a heavy dollop of the fresh tzatziki sauce. Garnish with chopped parsley and a final crack of black pepper.