Rachael's Go-Greek Grilled Chicken Salad with Creamy Dressing
Ingredients
For the Dressing
- About ½ cup extra-virgin olive oil (EVOO)
- About 1/3 cup whole-milk greek yogurt
- About 3 tablespoons red wine vinegar
- Juice of ½ lemon
- 1 shallot, grated or finely chopped
- 1 tablespoon dried oregano (preferably Greek)
- 2 cloves garlic, grated
For the Salad
- 3 heads Little Gem lettuce or 2 hearts of romaine, chopped (about 10 cups)
- 2 vine or beefsteak tomatoes, cut into bite-sized pieces
- 2 thin mild red or green peppers (such as field peppers), seeded and finely chopped
- 1 red or white onion, chopped
- ½ English cucumber or 1 small zucchini, cut into bite-size pieces
- 1 cup flat-leaf parsley leaves with tender stems
- 6 boneless, skinless chicken cutlets (or 3 breasts, each halved horizontally into 2 cutlets)
- Salt and pepper
- 1 teaspoon each dried oregano (preferably Greek), granulated garlic, and granulated onion
- Extra-virgin olive oil (EVOO), for drizzling
- ¾ pound brick of feta, crumbled or diced
- 1 cup pitted Kalamata olives
- Pepperoncini (pickled peppers), whole or cut into rings, for serving
- Charred pita bread, for serving
Preparation
For the dressing, shake all of the ingredients in a jar until well blended. Chill the dressing until ready to serve.
Heat a grill pan or griddle over medium-high.
For the salad, in a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.
Toss the salad with the dressing. Divide among 4 large platters or bowls. Neatly arrange the grilled chicken, feta, olives, and pepperoncini on top. Serve with charred pita bread.