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Yogurt Lemon Chicken and Feta Salad

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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4


  • For the yogurt lemon chicken
  • 1 ¼ Lbs. Chicken breasts 3 chicken breasts, each cut into 3s
  • 1 ½ cups plain yogurt I like to use Stonyfield organic yogurt
  • ½ lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 2 garlic cloves chopped
  • 1 tsp garlic salt
  • 1 tsp Mediterranean sea salt or a mix of dried oregano and sea salt
  • For the salad:
  • 2 bags of spring lettuce or greens of your choice
  • 4-6 oz. feta crumbled
  • ½ lemon juice
  • 1 Tbsp. olive oil
  • Optional: sun flower seeds and avocado for toppings/mix ins


  • In a bowl stir together yogurt, juice of ½ a lemon and 1 Tbsp. olive oil. Add in the chicken strips and let chicken marinate for ½ an hour or overnight (cover and put in the refrigerator if marinating overnight).
  • Heat oil on high in a skillet or frying pan and add in the garlic slices. Add in the chicken strips, shaking off excess marinade before placing in the skillet.
  • Sprinkle chicken with garlic salt and Mediterranean Sea salt. Allow each side to cook for 5 minutes, then flip and cook other side another 5 minutes. If you notice that there is too much liquid in the skillet, drain it off.
  • While chicken is cooking empty lettuce into a salad bowl.
  • As soon as chicken is done cooking, place chicken on top of lettuce, then sprinkle feta crumbles on top of chicken, and squeeze lemon juice over the salad and drizzle olive oil around it (the lemon and olive oil will act as a salad dressing). Toss the salad and serve!
  • Alternatively you would wait until the chicken has cooled before placing it on the salad.