The cucumber-yogurt-dill (tzatziki) sauce was perfect for the Greek oregano chicken roasted with olives, artichoke hearts, and red onions. You can also add some feta as an optional garnish, but I do not think the salad needs it. I served it as a main course one day and the leftovers the next with greens as shown above. You could keep the salad vegan with either chickpeas or cubes of firm tofu (or both) instead of chicken and reducing the cook times accordingly.
Ingredients:
Chicken/Chickpeas & Marinade
2 lbs chicken boneless thighs/breast OR
4 cups chickpeas
salt and pepper
3-4 Tablespoons olive oil
2Tablespoons apple cider vinegar
3 teaspoons balsamic vinegar
4-8 cloves garlic, minced
4 Tablespoons fresh oregano, chopped
3 teaspoons dried thyme
Vegetables
10 oz artichoke hearts
2 medium tomatoes, diced
1 medium red onion, sliced
6 oz Kalamata olives, halved
6 oz green olives, halved
Greek Tzatziki Sauce
large cucumber, peeled, seeded OR
2-3 Persian mini cucumbers
salt to taste
10 oz Greek yogurt
2 tbs fresh dill, chopped
2 tbs olive oil
1-2 tsp red wine vinegar
2 cloves garlic, crushed
Mixed greens, torn into bite-size pieces
Directions:
Dry chicken or chickpeas with paper towels and then season with salt and pepper. Add chicken or chickpeas and marinade ingredients to large bowl or zip-top plastic bag. and message. Add vegetables and mix well. Cover or seal and marinate for at least 4 hours or overnight.
Preheat oven to 450 F. Transfer contents to a large sheet pan that has been lined with enough aluminum foil to be able to cover. Cover and roast for 50 minutes. Uncover the pan and bake for another 10-15 minutes.
Greek Tzatziki Sauce: Shred cucumbers and gently pat the shreds with paper towel to absorb as much liquid as possible. In a resealable container, mix the yogurt, dill, oil, garlic, red wine vinegar and salt to taste. Lastly fold in the cucumber until combined. Taste the tzatziki and adjust anything, if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Make sure you serve on bed of mixed greens with the juices from the pan as dressing and the tzatziki sauce on top. Protein and veggies can also be served as main course with rice or crusty bread and with greens tossed with tzatziki sauce as salad.
Serve with Cauliflower Steaks.
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