This easy to make yogurt lemon chicken and feta salad is by far my favorite salad ever! Chicken is marinated in yogurt and lemon to create juicy and tangy chicken that is perfectly complimented by creamy feta and salad. One can also add toppings like sunflower seeds and avocado to make this a truly delicious salad.
I have a love/hate relationship with salad. It’s more of a love relationship though. I love a good salad, but for some reason I don’t make them nearly enough!
My husband was teasing me as I was raving on and on about this salad, he said ‘you resist the salad, but you love salad!’
And it’s true. THIS salad, I love this particular salad. It’s so easy to put together, and is perfect for lunch or dinner. What I like to do is make a big batch of yogurt and lemon marinated chicken, then use it for salad toppings throughout the week. Last week I made a double batch of yogurt lemon chicken and then for the rest of the week we had this salad for lunch. I ended up adding sunflower and avocado to the salad, and it was truly the perfect salad!
I was making this salad when photographer Angela Peterson of the Milwaukee Journal Sentinel came to photograph me for a feature written by Kristen Kierzek for the Journal on the SweetPhi blog!!!!! Click here to read the article where I share about behind the scenes life and more about how Five Ingredients Friday was born! I also made my favorite salted caramel chocolate chip cookies for the photographer! Here are some pictures Angela Peterson took for the article:
Angela had the most amazing camera equipment. I was drooling over it, and she even let me capture a picture of her taking pictures:
In the article I also share about my Reader Recreations page. It’s something that is truly near and dear to my heart, I absolutely love seeing when readers make SweetPhi blog recipe, and want to share the recreations with the world. I recently added a link to the Reader Recreations page on the right sidebar of my website so that it’s easy to find at any time!
Next time you’re looking for a delicious salad, look no further:
- 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