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

1. 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.

2. 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.

3. 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.

4. For the salad: Combine the lettuce, tomatoes, cucumber, red onion, and half the feta in a bowl.

5. 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.

6. 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.

Email to a friend | Print this recipe | Back