Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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
  • Season the chicken with salt and pepper, the oregano, granulated garlic, and granulated onion
  • Drizzle the chicken with EVOO
  • Grill until cooked through, about 3 minutes per side
  • Slice the chicken on an angle into thin strips
  • 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
  • From Rachael Ray Every Day, April 2018