Categories: Salad
Ingredients
- 1 1/2 lbs. chicken breasts, cut into 1-inch cubes
- Grated zest of 1 lemon, plus 2 tbsp. lemon juice
- 3 tbsp. olive oil
- 2 tsp dried oregano
- Kosher salt and black pepper
- 2 pitas, cut into 1-inch pieces
- 1/2 cup Greek yogurt
- 2 hearts romaine lettuce, chopped
- 1 cup halved cherry tomatoes
- 1/2 English cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
Directions
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Preheat oven to 350. Toss the chicken in a large bowl with the lemon zest, 1 tbsp. each lemon juice and olive oil, 1 tsp oregano, 1/2 tsp salt and black pepper; let site for at least 5 minutes.
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Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
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Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6-8 minutes. Transfer to a plate.
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Make the dressing: Combine the yogurt, remaining 1 tbsp. lemon juice, 2 tbsp. olive oil and 1 tsp oregano, 1/4 tsp salt and black pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tbsp. water.
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Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber, and feta. Drizzle with the remaining dressing.