Essential Naturopathy 

P.O Box 365

Croydon Park 2133,

Sydney, Australia

0475 108 465

health@essentialnaturopath.com.au

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Lemon Chicken Salad

INGREDIENTS

2 large boneless chicken breasts (can use normal chicken, we use sunfed chicken free chicken)


MARINADE / DRESSING: 

1/4 cup olive oil

1/4 cup lemon juice

1 tablespoon red wine vinegar

2 tablespoon minced garlic

2 tablespoon dried oregano

Salt & Pepper to taste


FOR THE TZATZIKI (OR USE STORE BOUGHT): 

1 cup plain Greek yoghurt

1 tablespoon olive oil

1 lebanese cucumber (peeled, deseeded and grated)

1 clove of garlic minced

1 tablespoon lemon juice

pinch of salt


FOR THE SALAD

3 lebanese cucumbers, halved lengthways and sliced thick

250g cherry tomatoes

1 capsicum sliced

1/2 red onion sliced thinly

200g feta cheese cubed

80g pitted kalamata olives INSTRUCTIONS 

Whist together all the marinade/dressing ingredients in a large shallow dish.

Pour out the 1/3 cup to use as the dressing and reserve in the fridge for later.

Ass the chicken to the marinade and evenly coat, cover and allow to marinade for 30

minutes or overnight in the refrigerator. While chicken is marinading, prepare tzatiki: combine tzatiki ingredients in a bowl and

mix well.

Cover and refrigerate until ready to serve.

Toss salad ingredients together and divide between four plates.

Can add flatbread to this dish for some extra energy and yum!


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