Chicken salad with cucumber-yogurt sauce

Total Time
29 min
15 min
4 min
We take the extra step of marinating the chicken in a tangy mixture made with vinegar, garlic and oregano to give it authentic Greek flavor. Make a double batch of the cucumber sauce to use as a veggie dip or to serve over grilled fish or beef later in the week. Chicken breast tenders are strips of meat attached to the underside of a chicken breast, and they are the same white meat as the breast so you can use breast meat and slice it into strips instead. If you prefer warm, soft pita wedges, skip the step of toasting them just warm in the microwave or oven.


Uncooked boneless skinless chicken breast

1 pound(s), tenders

White wine vinegar

2 Tbsp


2 large clove(s), minced

Dried oregano

1 tsp

Table salt

1 tsp

Black pepper

¼ tsp

Black pepper


Plain fat free yogurt

¾ cup(s)

English cucumber

¾ cup(s), sliced, finely diced

Fresh mint leaves

4 Tbsp, chopped


2 Tbsp, chopped

Ground cumin

½ tsp

Olive oil

4 tsp

Romaine lettuce

2 cup(s), thinly sliced


1 large, diced

Red onion

½ cup(s), sliced, thinly sliced

White pita

2 large, toasted and cut into wedges


  1. Combine chicken, vinegar, garlic, oregano, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in large bowl; stir until mixed well. Let stand 10 minutes.
  2. Meanwhile, to make yogurt sauce, stir together yogurt, cucumber, 2 tablespoons mint, dill, cumin, remaining 1⁄4 teaspoon salt, and remaining 1/8 teaspoon pepper in small bowl.
  3. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, about 2 minutes per side. Transfer chicken to plate and let cool slightly.
  4. Divide lettuce among 4 plates; top evenly with chicken, tomato, onion, and yogurt sauce. Sprinkle with remaining 2 tablespoons mint. Serve with pita wedges.
  5. Serving size: 3 chicken tenders, 1⁄4 of salad, 1⁄4 cup sauce, and 1⁄2 pita bread