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

1. 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.

2. Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.

3. 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.

4. 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.

5. 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.

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