* Greek Chicken Lettuce Cups with Avocado Tzatziki
Avocado (Green), ea.
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Organic Romaine Lettuce, ea.
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$1.99 $0.99

Organic Lemon, ea.
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Garlic Bulb, ea.
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Dill Bunch, ea.
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Shallot, .5lb. Bag
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Mixed Country Olives, 1lb.
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Mt. Vikos Feta, 7oz
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Greek Chicken Lettuce Cups with Avocado Tzatziki

 

  • ·         1 pound boneless, skinless chicken breasts
  • ·         8 to 10 fresh butter lettuce leaves
  • ·         2 shallots, thinly sliced
  • ·         2 cups grape tomatoes, halved or quartered
  • ·         1/3 cup roasted red peppers, chopped
  • ·         1 English cucumber, peeled and chopped
  • ·         1 cup pitted kalamata olives, some sliced if desired
  • ·         6 ounces feta, divided
  • ·         Dressing:
  • ·         1/4 cup red wine vinegar
  • ·         3 tablespoons lemon juice
  • ·         1 1/2 tablespoons honey
  • ·         2 garlic cloves, finely minced or pressed
  • ·         1/2 teaspoon dill weed
  • ·         1/4 teaspoon dried oregano
  • ·         1/4 teaspoon salt
  • ·         1/4 teaspoon pepper
  • ·         1/2 cup extra virgin olive oil
  •  
  • Avocado tzatziki:
  • ·         1 avocado
  • ·         1/2 cup plain Greek yogurt
  • ·         1 Persian cucumber, diced
  • ·         1 garlic clove, minced
  • ·         1/2 lemon, juiced
  • ·         1 tablespoon olive oil
  • ·         1 tablespoon fresh dill
  • ·         1/2 teaspoon honey
  • ·         1/4 teaspoon salt
  • ·         1/4 teaspoon freshly ground black pepper

 

In a small bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Slowly stream in the olive oil and whisk until the dressing comes together. Set aside.

Heat oven to 375'. Spray a baking dish with nonstick spray. Place the chicken in the dish. Pour 1/3 of the dressing over chicken. Coat evenly on both sides. Cook for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let cool, then slice.

salad

Place the shallots, tomatoes, peppers, cucumbers, olives and half of the feta in a large bowl. Pour remaining dressing over salad  and let sit under ready to use. You can store this in the fridge, or even overnight. Right before serving,  use half of what is left of the feta to stir into the salad, and the other half for topping the cups.

avocado tzatziki

Add all ingredients to a food processor and blend until combined.

To assemble the lettuce cups, spread some tzatziki in the bottom of the butter leaf. Top with the Greek salad, the chicken, and any extra feta.  Serves 4.

Based on a similar recipe from "How Sweet Eats."

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