A refreshing and hearty grilled chicken Greek salad served with coconut tzatziki. The salad features fresh vegetables and olives while the chicken is marinated with herbs for flavor. The coconut tzatziki adds a creamy, dairy-free twist to the traditional recipe.
1: Prepare coconut cream by placing coconut milk in the fridge overnight to separate.
2: After separating, scrape off 1 cup of coconut cream.
3: In a bowl, combine the coconut cream with garlic, lemon juice and zest, small cucumber, oregano, dried mint, dried basil, and parsley or dill.
4: Season with salt and pepper, mix well, and refrigerate until ready to use.
5: In another bowl, mix thyme, mint, basil, EVOO, lemon juice, and garlic to make the marinade.
6: Rinse chicken and slice it lengthwise into thin filets.
7: Season chicken filets with salt and pepper, and place in a zip-top bag.
8: Pour marinade over the chicken and massage to coat. Seal the bag and marinate for 30 minutes to 1 hour.
9: Preheat a grill or grill-pan over medium-high heat, adding oil if needed to prevent sticking.
10: Grill chicken for about 5-6 minutes per side until fully cooked, approximately 10-12 minutes total.
11: Meanwhile, cut the vegetables (tomato, cucumber, onion, green pepper) and arrange them on a platter with olives and capers.
12: Once chicken is cooked, transfer to the platter, and serve with coconut tzatziki.
