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1.2 pounds chicken fillets (cut into strips)

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tsp sweet paprika

1 tsp dried oregano

1 tsp chili flakes (more or less to taste)

1 tbsp unsalted butter

1 tbsp olive oil

Romaine lettuce

½ cup sun-dried tomatoes (drained, chopped)

1 red onion (thinly sliced)

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Dressing:

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1 cup Greek yogurt

2 tbsp mayonnaise

1 English cucumber (peeled, deseeded, grated)

1 garlic clove (minced)

2 tbsp chopped dill

1 tbsp lemon juice

¼ tsp salt

¼ tsp black pepper

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Whole30 Dressing:

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½ cup full fat coconut milk (stirred or blended well before measuring!)

½ cup mayonnaise*

1 tbsp fresh lemon juice

2 cloves minced garlic

2 tbsp chopped fresh dill

¾ cup peeled and diced cucumber

½ tsp red wine vinegar

¼ tsp sea salt

¼ tsp oregano

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1. Dressing prep: Peel the cucumber, cut lengthwise in four long strips and remove the seeds. Grate the cucumber, transfer to a colander and leave to drain.

2. Slice the onion, chop the dill, chop the romaine lettuce and the sun-dried tomatoes.

3. Cut the chicken fillets into strips and transfer to a bowl. Combine with garlic powder, salt, pepper, oregano, paprika and chili flakes. Set aside.

4. Prepare the tzatziki dressing: To a bowl, add Greek yogurt, mayonnaise, lemon juice, salt, pepper, dill and the drained cucumber. Stir to combine. Transfer to the fridge to keep it cool.

5. Prepare the Whole30 tzatziki dressing: To a bowl, add coconut milk, mayonnaise, lemon juice, garlic, salt, red wine vinegar, oregano, dill and the drained cucumber. Stir to combine. Transfer to the fridge to keep it cool.

6. Heat oil and butter over medium high in a large skillet. Place chicken in a single layer, sear undisturbed for 2 minutes. Flip and cook for 5 minutes until golden brown and cooked through.

7. To assemble the salad: To a bowl, add the lettuce, red onion and sun-dried tomatoes. Garnish with chicken and generously drizzle with tzatziki dressing. Enjoy!