A salad you can hold in your hand is the perfect backyard grub to serve on a hot summer night. The fresh vegetables make a colorful presentation for this build-your-own dinner, and you can change or add more protein options by grilling pork or tofu along with your chicken. Grill your meat and slice your toppings in advance to have a meal you can serve in just a few minutes on a busy night or on an evening when you’d rather kick back and enjoy the sunshine.
1 head romaine lettuce
2 tablespoons fresh oregano, finely chopped
2 cloves garlic, minced
½ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 pint cherry tomatoes
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
¼ cup feta cheese crumbles
¼ cup pitted Greek olives, thinly sliced
Tzatziki Sauce Ingredients:
1 small cucumber, roughly chopped
1 cup plain, low-fat Greek yogurt
1 clove garlic, minced
¼ teaspoon salt and pepper
- Trim the bottom of the lettuce and separate leaves. Wash and set on a towel to dry.
- In a small bowl, combine oregano, garlic, nutmeg, salt, pepper and olive oil. Stir to combine and rub the mixture over chicken. Grill chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit. Remove from heat and thinly slice.
- Combine cucumber and yogurt in a small bowl. Zest and then juice lemon, adding 1 teaspoon zest and 2 tablespoons juice to the bowl. Add garlic, salt and pepper and stir to combine.
- Add lettuce leaves, tomatoes, cucumber, red onion, feta cheese and olives to a couple of large plates along with the Zatziki sauce, and serve buffet style.