YOUR SOLIN GENERATED RECIPE
Fresh Cucumber Dill Greek Salad
Enjoy a refreshing twist on the classic Greek salad, bursting with crisp cucumbers, ripe cherry tomatoes, tangy red onions, briny Kalamata olives, and creamy feta, all elevated by a zesty lemon-dill dressing and protein-rich grilled chicken breast for a satisfying, balanced meal.
INGREDIENTS
4 ounces Chicken Breast (grilled)
1 medium Cucumber
1 cup Cherry Tomatoes
1/4 small Red Onion
1 ounce Feta Cheese
5 Kalamata Olives
1 tablespoon Fresh Dill
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Season the chicken breast with a pinch of salt and pepper.
Preheat a grill or grill pan over medium-high heat and grill the chicken for about 6-7 minutes per side until cooked through. Once done, allow it to rest and then slice into strips.
Dice the cucumber and halve the cherry tomatoes. Thinly slice the red onion.
In a large bowl, combine the cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
Chop the fresh dill and add it to the bowl.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, a pinch of salt and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the grilled chicken strips and serve immediately.