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