Greek Lemon Garlic Chicken Salad

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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 Flatbread, Whole Wheat(180g)
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lemon Juice, Fresh
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  1 tbsp Vinegar, Red Wine
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  2 tsp Garlic
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  2 tbsp Oregano, Dried
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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked pepper
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  1 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 1 pinch salt
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  3 Cucumber(603g)
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  8 oz Tomato, Cherry
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  1 Bell Pepper(119g)
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  1 Yellow Onion(55g)
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  7 oz Cheese, Feta, Crumbled
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  0.5 cup Olives, Kalamata, Canned, Pitted

Instructions

1. 1Whisk together the olive oil, lemon juice, red wine vinegar, minced fresh garlic, and dried oregano in a large shallow dish. Pour 1/3 cup of this mixture into a separate container and refrigerate for later use as dressing; reserve the remaining marinade in the dish.
2. 2Add the chicken breast to the marinade, turning to coat evenly on all sides. Cover and refrigerate for at least 30 minutes (or up to overnight).
3. 3While the chicken marinates, prepare the tzatziki: combine the Greek yogurt, minced fresh garlic, lemon juice, and a pinch of salt in a bowl and stir until smooth. Cover and refrigerate until serving time.
4. 4Dice the cucumber, halve the cherry tomatoes, dice the bell pepper, thinly slice the onion, and transfer all vegetables to a large bowl. Add the crumbled feta cheese and black olives, then toss gently to combine.
5. 5Heat a large skillet over medium-high heat and add a light coating of olive oil. Remove the chicken from the marinade and place in the hot pan. Sear for 5–6 minutes per side over medium-high heat until the internal temperature reaches 165°F and the exterior is golden brown (total cook time 10–12 minutes).
6. 6Remove the chicken from the pan and let rest for 5 minutes, then slice thickly against the grain.
7. 7Warm the flatbread wraps in the same skillet over medium heat for 1–2 minutes per side until soft and warmed through.
8. 8Divide the salad evenly into 4 airtight containers while still fresh, top each with sliced chicken, warm flatbread pieces, a drizzle of reserved dressing, and a dollop of tzatziki. Seal and refrigerate until ready to serve.