The Ingredients
For the Chicken:
2 large chicken breasts, sliced into bite-sized chunks.
1 tbsp olive oil
1 tsp dried oregano
Salt & Pepper to taste
For the Salad Base:
1 large English cucumber, sliced into half-moons.
1 cup cherry tomatoes, halved.
4-5 radishes, thinly sliced.
1/4 cup fresh parsley, finely chopped.
1/4 cup fresh dill or mint, chopped (optional but recommended).
For the Creamy Herb Dressing:
1/2 cup Greek yogurt (full fat for best texture).
1 tbsp lemon juice (freshly squeezed).
1 clove garlic, minced.
1 tbsp extra virgin olive oil.
A pinch of red pepper flakes.
2. Instructions
Step 1: Grill the Chicken
Toss the chicken chunks with olive oil, oregano, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Sear the chicken until golden brown and charred on the outside (about 5-6 minutes per side). Set aside to rest for a few minutes so it stays juicy.
Step 2: Prepare the Veggies
While the chicken rests, chop your cucumbers, tomatoes, and radishes. Place them in a large wooden bowl.
Step 3: Whisk the Dressing
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, olive oil, and a generous amount of the chopped herbs. If the dressing is too thick, add a teaspoon of water to thin it out to your liking.
Step 4: Assemble
Add the warm chicken to the bowl with the vegetables. Pour the dressing over the top and toss gently until everything is coated in that creamy herb goodness. Top with extra fresh parsley for that pop of green.
