Greek Salad with Grilled Chicken and Baked Pita Wedges

Ingredients

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Red wine vinegar

  1 tbsp or 15g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  3 tbsp, leaves or 9g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Feta cheese

  8 oz or 227g

• Olives

  Ripe, canned (small-extra large)

  1 cup or 134g

Directions

1. In a large bowl, whisk together half of the olive oil, yogurt, lemon zest and juice, red wine vinegar, garlic, oregano, salt, and black pepper until emulsified. Add chicken breasts, cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
2. Preheat oven to 350°F.
3. Toss pita wedges with half of the remaining olive oil, oregano, salt, and pepper. Spread in a single layer on a baking sheet and bake until golden brown and fragrant, about 15 minutes.
4. In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss with the remaining olive oil to make the salad.
5. Preheat a grill or grill pan to medium-high heat. Gently wipe off excess marinade from the chicken and discard. Grill chicken breasts until charred, golden brown, and firm to the touch, about 7-8 minutes per side, ensuring internal temperature reaches 165°F. Let rest for 5 minutes on a baking rack, then slice.
6. Top the salad with grilled chicken and serve with pita wedges immediately.

Similar Foods

• Bulgar Salad with Grilled Chicken and Parsley Pesto
• Tomato and Cucumber Salad with Pita Bread and Za'atar
• Griddled Chicken with Quinoa Greek Salad
• Avocado and Greek Yogurt Chicken Salad
• Spinach Salad with Grilled Eggplant and Feta
• Baked Chicken with Dijon and Lime