Chicken Paillard with Greek Farmer's Salad and Tzazaki

If you aren’t traveling in real time to Greece this summer, you can bring a taste of Greece to your table with this dish. A Greek Farmer’s (Horatiki) Salad that savors the best of summer gardens and Farmer’s markets. The salad is great on it’s own, but topped with the grilled lemon-oregano chicken, it becomes a special summer meal bursting with flavor.


Grilling Method: Direct/Medium Heat

Serves  4-6


4          boneless skinless chicken breast halves

            Olive oil


Lemon Oregano Wet Rub:

2          large cloves of garlic, minced

            Zest of two lemons

1          teaspoon coarse sea salt or kosher salt

¼          teaspoon water

2 1/2 teaspoons The Seasoned Pantry Greek To Me seasoning

1          tablespoon olive oil

1          lemon, cut into wedges

            Strips of lemon zest for garnishing, optional

Garlic-Cucumber Yogurt Sauce (Tzatsiki); (below)

Greek Farmers Salad (below)


Special Equipment: rolling pin or meat pounder


  1. Preheat the grill.


  1. Blot each chicken breast with a paper towel, remove tenderloin if still attached. Brush lightly with oil on both sides (this will make the pounding easier).  Place each chicken breast between two pieces of parchment or waxed paper about 8” x 8”.  Using a rolling pin or meat pounder, flatten each breast to about an even ¼-inch thicknessSet aside. If you don’t feel like pounding the chicken, skip this step.


  1. Mix garlic, lemon zest, salt and water in a mortar or a shallow bowl. Grind with the pestle or the back of a fork. Add The Seasoned Pantry Greek To Me and grind again to mix.  Divide mixture into 4 equal portions. 


  1. Brush each piece of chicken “paillard” with olive oil on both sides. Spread each piece with a quarter of the wet rub mixture on both sides with clean fingers or a butter knife, making sure to coat evenly.  (Note: the rub is very flavorful and will be too strong if left in clumps on the pieces of chicken.) 


  1. Using the Bamboozle Prep ‘n Serve, bring everything to the grill.
  2. Using tongs, place the paillards on the cooking grate directly over the heat for about 6-8 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove from the grill. 


  1. Immediately squirt 1-2 lemon wedges over each piece of chicken and let sit for 2-3 minutes. Garnish with lemon zest, if desired.  Serve topped with Tzatziki sauce and a Greek Farmers’ Salad. 


Garlic-Cucumber Yogurt Sauce (Tzatziki )

Makes about 2 cups


2          cups plain yogurt, preferably Greek yogurt

½          medium seedless cucumber, peeled and diced

3          cloves of garlic, grated with a microplane

1-2       tablespoons Extra-Virgin olive oil

½          teaspoon fresh squeezed lemon juice

            Kosher salt

            Fresh ground pepper to taste 


  1. If using regular yogurt, Place the yogurt in a strainer set over a large bowl. Allow to drain overnight in the refrigerator. Discard liquid. If using thick Greek yogurt, you can skip this step.


  1. In a medium bowl, mix the yogurt with the diced cucumber, garlic, olive oil, lemon juice, salt and fresh ground pepper. Mix well. Refrigerate before serving. 


Tip: Make the Tzatziki up to three days in advance.  The flavors intensify and actually taste better once they’ve had a chance to meld. 


Garlic Tip:  The older the garlic, the stronger it tastes.  If your garlic is a little past its prime but hasn’t started sprouting yet, you can still use it, just reduce the quantity by half if you don’t like a strong garlic flavor.  Likewise, if you love the taste of garlic and your garlic is extremely fresh and firm, increase the amount of garlic for a more pronounced flavor.


Greek Farmers Salad

Serves 4-6


4          medium fully ripe tomatoes, cut into wedges

1          European (long seedless) cucumber, peeled and cut into ½-inch chunks

1          small red onion, cut in half and sliced into semi-circle rings

20        oil cured black olives, more or less to taste

Kosher salt

Freshly-ground pepper

1          teaspoon dried oregano

2          ounces feta cheese, cut into 8 pieces (optional)


Wash tomatoes and cucumbers. Cut ends off cucumbers and discard. Slice cucumbers into a salad bowl. Cut tomatoes into wedges and add to bowl.  Add sliced onions and olives. Mix well and season with salt, pepper and dried oregano.  Serve with chicken paillard and tzatziki immediately.   If using the optional feta cheese serve authentic Greek style with the cheese laid on top in thick slices (do not crumble or mix into salad).


  Recipes by Elizabeth Karmel

Elizabeth Karmel is a grilling and barbecue expert, Southern chef, writer and author of four grilling and barbecue cookbooks, and the founder of and What’s 4 Dinner.