Categories: Sandwiches
Ingredients
- 4 boneless, skinless chicken thighs
- Juice of 1 medium lemon
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp plus 1/8 tsp kosher salt
- Black pepper
- 1 tbsp. olive oil
- 1/4 cup chopped red onion
- 1 plum tomato, chopped
- 3/4 cup seeded, chopped cucumber
- 2 tsp finely chopped fresh oregano
- Cooking spray
- 4 corn tostada shells
- 4 oz. feta cheese, crumbled, for serving
Directions
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Season the chicken with half of the lemon juice, the dried oregano, garlic powder, 1/4 tsp of the salt, and pepper to taste.
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In a large bowl, whisk together the remaining lemon juice, the olive oil, remaining 1/8 tsp salt, and pepper to taste. Add the red onion, tomato, cucumber, and fresh oregano and toss well.
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Preheat a grill to medium. Lightly rub the grates with oil. Grill the chicken until it reaches 165, 3-4 minutes per side. Transfer the chicken to a cutting board and let rest for 5-10 minutes. Cut into 1/2-inch pieces.
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To serve, divide the chicken equally among the tostadas. Top each with 1/3 cup of the salad and 1 oz. feta. Serve immediately.