Chopped Greek Chicken Salad

  • ½ large onion, wedges
  • 1 Chicken breast
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 cloves garlic, finely chopped
  • 1/2 cups plain full/fat Greek yoghurt
  • 2 tbsp Greek olive oil
  • 1 tsp dried oregano
  • 1/2 tbsp lemon juice
  • 1/2 English cucumber, peeled, seeded, diced
  • pinch of salt and pepper
  • 1 tbsp fresh dill, minced
  • 1 whole wheat pita pocket flatbread
  • 3 Roma or cherry tomatoes
  • 1 red onion, sliced
  • 1 cup green olives, chopped
  • 1 bell pepper, seeded and diced
  • 2 lime wedges
  • 1 Iceberg salad
Step 1 Grate the cucumber and let sit in a sieve overnight in the fridge. Combine the cucumber, yogurt, garlic, oil, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours Step 2 In a bowl mix lemon juice, oregano, pepper, salt, and garlic. Pour lemon mixture over chicken breast. Roast the chicken breast in a hot pan, 4 minutes each side, until cooked. Step 3 Remove the chicken from the pan, cut it into bite-size pieces. Sweat the onions in the same pan until cooked. Mix with the chicken bites. Step 4 To serve, fill each pocket flatbread with tomato slices, chicken, iceberg salad, and top with tzatziki and a squeeze of lime juice.