Grilled Chicken Greek Salad with Coconut Tzaziki | PrimalGourmet

Name: Grilled Chicken Greek Salad with Coconut Tzaziki | PrimalGourmet
Total time: 25 min
Ingredients: 1 cup full-fat coconut cream (substitute full-fat Greek yogurt for non-Whole30); 1 garlic clove (finely grated); 1/2 lemon (juiced); 1 small cucumber (peeled, deseeded and finely chopped); 1 teaspoon fresh oregano ( finely chopped); 1 teaspoon dried mint; 1 teaspoon dried basil; 1 tablespoon fresh dill (finely chopped, substitute fresh parsley); Kosher salt; black pepper; 2 pounds boneless, skinless chicken breast (substitute boneless, skinless chicken thighs); 2 tablespoons avocado oil; 1 tablespoon lemon juice; 3 garlic cloves (finely chopped or grated); 1 teaspoon Kosher Salt; 1 teaspoon dried thyme (substitute dried oregano); 1/2 teaspoon black pepper; 2 medium vine-ripened or field tomatoes (cubed); 1 green bell pepper pepper (cubed); 1/2 large English cucumber (cubed); 1/4 red onion (thinly sliced); 1/4 cup pitted, whole kalamata olives; 1 tablespoon brined capers (drained); 3 tablespoons extra virgin olive oil

cookprimalgourmet.com

Easy, delicious and perfect for a weeknight dinner! This Whole30 Grilled Chicken Greek Salad will be a hit with your family!

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Ingredients

1 cup full-fat coconut cream (substitute full-fat Greek yogurt for non-Whole30)
1 garlic clove (finely grated)
1/2 lemon (juiced)
1 small cucumber (peeled, deseeded and finely chopped)
1 teaspoon fresh oregano ( finely chopped)
1 teaspoon dried mint
1 teaspoon dried basil
1 tablespoon fresh dill (finely chopped, substitute fresh parsley)
Kosher salt
black pepper
2 pounds boneless, skinless chicken breast (substitute boneless, skinless chicken thighs)
2 tablespoons avocado oil
1 tablespoon lemon juice
3 garlic cloves (finely chopped or grated)
1 teaspoon Kosher Salt
1 teaspoon dried thyme (substitute dried oregano)
1/2 teaspoon black pepper
2 medium vine-ripened or field tomatoes (cubed)
1 green bell pepper pepper (cubed)
1/2 large English cucumber (cubed)
1/4 red onion (thinly sliced)
1/4 cup pitted, whole kalamata olives
1 tablespoon brined capers (drained)
3 tablespoons extra virgin olive oil