Go-Greek Grilled-Chicken Salad with Creamy Dressing

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • Greek Dressing:
  • 1/2 cup olive oil
  • 1/3 cup Greek yogurt
  • 3 tbsp. red wine vinegar
  • Juice of 1/2 lemon
  • 1 shallot, grated or finely chopped
  • 1 tbsp. dried oregano
  • 2 garlic cloves, finely chopped
  • Salad:
  • 3 heads Little Gem lettuce or 2 hearts of romaine, chopped
  • 2 vine tomatoes, cut into bite-size pieces
  • 2 thin mild red or green peppers, seeded and finely chopped
  • 1 red or white onion, chopped
  • 1/2 English cucumber, cut into bite-size pieces
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 6 chicken cutlets
  • Salt and pepper
  • 1 tsp each dried oregano, granulated garlic and granulated onion
  • Olive oil, for drizzling
  • 3/4-lb. brick of feta, crumbled or diced
  • Pepperoncini, whole or cut into rings, for serving
  • Charred pita bread, for serving

Directions

  1. For the dressing, shake all the ingredients in a jar until blended. Chill the dressing until ready to serve.

  2. Heat a grill pan or griddle over medium-high.

  3. In a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.

  4. Season the chicken with salt and pepper, the oregano, granulated garlic, and granulated onion. Drizzle the chicken with oil. Grill until cooked through, about 3 minutes per side. Slice the chicken on an angle into thin strips.

  5. Toss the salad with the dressing. Divide among 4 large platters or bowls. Neatly arrange the grilled chicken, feta, and pepperoncini on top. Serve with charred pita bread.

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