Ingredients
The following ingredients have 6 Servings
- 1 clove garlic (grated or squeezed through a garlic press)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh oregano
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/4 cup full fat plain yogurt (Greek if you have it)
- 1/4 cup mayonnaise (store bought or homemade)
- 1 large head romaine lettuce (chopped)
- 1 medium head red leaf romaine lettuce (chopped)
- 1 Grilled Greek Chicken (sliced into strips)
- Compari tomatoes (quartered)
- 1 can (15 ounce) chickpeas (drained and rinsed)
- 1/2 red onion (sliced thin)
- 1 cup quartered pickled baby beets
- 1/3 cup kalamata olives
- 8 pepperoncinis
- 1 cup crumbled feta cheese
Instruction
- FOR THE DRESSING: In a glass jar, or container with a tight fitting lid, add garlic, salt, pepper, oregano, lemon juice, oil, yogurt and mayonnaise. Shake until all ingredients are combined. Refrigerate until ready to use. This dress may need to be shook or stirred before serving.
- FOR THE SALAD: Clean chopped lettuce and spin dry (if you have a salad spinner) or pat dry. Divide lettuces among bowls or plates and top with slices of grilled chicken, then the tomatoes, some chickpeas, red onion, beets, olives, pepperoncinis, feta cheese and coarsely ground black pepper.
- Drizzle the creamy Greek dressing over top and serve alongside warm pita bread.
