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
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For the dressing, shake all the ingredients in a jar until blended. Chill the dressing until ready to serve.
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Heat a grill pan or griddle over medium-high.
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In a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.
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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.
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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.