Categories: Salad
Ingredients
- Chicken:
- 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
- 2 tbsp. honey
- 2 tbsp. Dijon
- 1 tsp dried oregano
- 3 chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Dressing:
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tsp sugar, plus more to taste
- 1 garlic clove, minced
- 1/4 tsp kosher salt, plus more to taste
- Black pepper, to taste
- Salad:
- 1 head romaine, thinly sliced
- 2 ripe tomatoes, cut into chunks
- 1 large cucumber, peeled and cut into chunks
- 1/2 red onion, thinly sliced
- 6 oz. crumbled feta cheese
- Kosher salt and black pepper, to taste
- Pita chips, for topping (see below)
Directions
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For the chicken: Whisk the olive oil, vinegar, honey, Dijon and oregano in a bowl, then pour all but 2 tbsp. of the mixture into a Ziploc bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the fridge for 1 to 2 hours.
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Preheat a grill to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
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For the dressing: Combine the olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings.
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For the salad: Combine the lettuce, tomatoes, cucumber, red onion, and half the feta in a bowl.
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Pour some of the dressing over the salad, season with salt and pepper and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.
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To make your own pita chips: Cut 2 pitas into wedges and toss with olive oil, 1 tsp dried oregano and a pinch of salt. Spread on a baking sheet and bake at 3375 until lightly browned, 8 to 10 minutes; let cool.