Go-Greek Grilled-Chicken Salad with Creamy Dressing

It’s hard to get excited about salad night, but this garlicky Greek-yogurt dressing will sell you on greens and veggies!
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go-greek grilled-chicken salad with creamy dressing

Recipe by Rachael Ray

  • 4Servings

Ingredients

Greek Dressing

  • About 1/2 cup EVOO

  • About 1/3 cup whole-milk Greek yogurt

  • About 3 tbsp. red wine vinegar

  • Juice of 1/2 lemon (about 2 tbsp.)

  • 1 shallot, grated or finely chopped

  • 1 tbsp. dried oregano (preferably Greek)

  • 2 cloves garlic, finely chopped

Salad

  • 3 heads Little Gem lettuce or 2 hearts of romaine, chopped (about 10 cups)

  • 2 vine or beefsteak tomatoes, cut into bite-size pieces

  • 2 thin mild red or green peppers (such as field peppers), seeded and finely chopped

  • 1 red or white onion, chopped

  • 1/2 English cucumber or 1 small zucchini, cut into bite-size pieces

  • 1 cup fresh 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 tsp. each dried oregano (preferably Greek), granulated garlic, and granulated onion

  • Olive oil, for drizzling, or cooking spray

  • 3/4-lb. brick of feta (preferably Greek), crumbled or diced

  • 1 cup pitted kalamata olives

  • Pepperoncini (pickled peppers), whole or cut into rings, for serving

  • Charred pita bread, for serving

Preparation

1. For the dressing, shake all the ingredients in a jar until blended. Chill the dressing until ready to serve.

2. Heat a grill pan or griddle over medium-high.

3. In a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.

4. 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.

5. 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.