Greek chicken salad for a light lunch: yoghurt marinade, lemon and olive dressing

A Greek chicken salad is light but filling and easy to make at home for lunch or a light dinner. The recipe comes from Ajker Patrika's feature desk.

For the marinade take 1 cup of yoghurt, the juice of 1 large lemon, 2 tablespoons of extra virgin olive oil, 2 tablespoons of vinegar, 3 chopped garlic cloves, salt, pepper, 1 tablespoon of oregano, 1 teaspoon each of paprika, cumin and ground coriander, and 700 grams of chicken.

For the salad take 225 grams of lettuce, 280 grams of cherry or grape tomatoes, 1 capsicum, 1 cucumber, 2 small onions, and olives and cheese as you like. The dressing is lemon juice, olive oil, garlic and oregano.

Mix the marinade, coat the chicken, cover and refrigerate for 30 minutes. Cut the vegetables into a large bowl, toss lightly with olives and a few tablespoons of dressing, and scatter over the cheese.

Heat 1 tablespoon of olive oil in a non-stick pan. Let excess marinade drain from the chicken and fry for about 5 minutes on one side until brown, then 5 minutes on the other. When cooked through, lay the hot chicken over the salad and serve.

Photo: cyclonebill / Wikimedia Commons (CC BY-SA 2.0)

Source: Ajker Patrika