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Greek Chicken over Lettuce with Cucumber Dressing

Pull together a full meal in less than 40 minutes with this recipe—just leave 30 minutes to marinate the chicken in a mixture of lemon juice, olive oil, garlic and rosemary before quickly grilling or broiling it and serving it on a bed of lettuce.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
339 calories per serving


> 1 tbsp olive oil
> 2 tbsp fresh lemon juice
> 3 cloves garlic, crushed
> 1 tbsp chopped fresh rosemary or 2 teaspoons dried rosemary
> 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
> 1 cucumber, peeled, seeded and chopped
> 1 cup plain nonfat yogurt
> 2 tbsp chopped fresh flat leaf parsley
> 6 cups lettuce leaves, washed and torn into bite-sized pieces
> ground black pepper


In a glass dish, combine the olive oil, lemon juice, garlic and rosemary. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator for 30 minutes.
Preheat grill for medium-high heat or preheat broiler. Thread chicken pieces onto skewers. Grill or broil for 12 minutes, turning occasionally.
Combine cucumber, yogurt and parsley. Divide lettuce among 4 plates and top each with chicken and cucumber dressing. Sprinkle with pepper.

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