Greek Grilled Chicken Salad with Pitas

I have made this with the grilled chicken, and it makes a beautiful salad. Last night, I opted for the time saving option of using a rotisserie chicken from Lowe's Foods. The dressing could not be simpler. It is absolutely delicious over this salad. You may note that there is no added salt/pepper in the dressing. It does not need it with this salad. The olives and Feta cheese are salty enough for the whole dish, and the red onion gives it a good bite. My husband and I LOVE this salad...the kids all eat parts of eats tomatoes, one eats olives, one eats pretty much all of it. They all eat the chicken.

1.5 lbs boneless skinless chicken breasts
1 pkg pita bread
1 lemon, juiced and zested
3 T red wine vinegar
1/2 c olive oil
1 T fresh oregano, chopped
3 cloves garlic, chopped
1 head Romaine lettuce
1/2 c Kalamata olives, pitted & chopped
8 oz Feta cheese
2 tomatoes, seeded and diced
1/2 red onion, sliced
1/2 c flat leaf parsley, chopped

Make dressing with lemon zest & juice, vinegar, olive oil, oregano, and garlic. (Combine all in a jar and shake). Pour half of the dressing over the chicken, turn to coat. At this point, chicken can be covered and refrigerated as long as overnight. When ready to serve, wrap pita bread in foil and warm in moderate oven for 5-10 minutes. Grill chicken 4-5 minutes per side until done. Placed grilled chicken on cutting board and cover tightly with foil for 10 minutes or so. In the meantime, place salad ingredients in large bowl. Toss with remaining dressing. Slice chicken breasts in thin slices, leaving one edge attached so that they can be fanned out attractively on top of salad. Served with warmed pita bread.

Happy Cooking!

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