Greek-ISH Salad



Servings: 2-3 (with extra tzatziki)

Time: 35 - 40 minutes


2 chicken breasts
1 tsp sea salt plus extra for rubbing chicken
1 1/2 tbsp fresh dill, chopped
1/4 cup extra virgin olive oil
1 tbsp dijon mustard
1 tsp honey
1 tsp dried oregano
1/4 tsp paprika
Pepper to taste

2 cups grated cucumber
1 cup plain or Greek yoghurt (unsweetened)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 tbsp fresh dill, chopped and stalks removed
2 tsp sea salt
Cracked black pepper

2 cups packed mixed greens
1 large peach, sliced
1/3 cup roasted chickpeas
10 cherry tomatoes, halved
12 pitted olives


Begin by preheating your oven to 425 F and rubbing the chicken breasts with a generous amount of sea salt. Add a drizzle of coconut oil to a baking safe dish and place the chicken down. Prepare the sauce for the chicken by combining dill, olive oil, mustard, honey, dried oregano and paprika to a small bowl and whisking until smooth. Taste and add salt and pepper. Pour the sauce over the chicken, and bake for 35 minutes.

While the chicken is cooking prepare the tzatziki. Grate the cucumber first, then strain the liquid using a sieve or cheesecloth. Add the rest of the tzatziki ingredients to a bowl and stir until well combined. Taste and adjust salt and pepper.

Now prepare the salad by equally splitting veggies onto two plates. As for the sliced peach, I grilled mine for about 5 minutes on my stovetop grill. Alternatively, you can warm up the slices over the stove, or leave them raw.

Once chicken is finished, check that it’s cooked all the way through, then wait five minutes to cool before slicing. Add chicken and tzatziki to salad plate.