Greek Salad with Grilled Chicken and Baked Pita Wedges
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If there's one dinner that I crave time and time again, it's definitely a Greek salad. There's something about the simplicity and freshness of a tomato, cucumber, olive, and red onion salad with a heavy hand of feta that always sounds SO delicious at the end of a long day. This salad is taken to the next level with golden brown baked pita wedges and yogurt-marinated chicken breasts. A brief marinade in the yogurt helps to tenderize the protein while imparting a rich flavor throughout. If you don't feel like firing up the grill, you can always cook the chicken on a grill pan, on a cast iron, or in the oven. Whatever works for your weeknight hustle!
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Recipe Card
For the Chicken
ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup full fat plain Greek yogurt
- 1 lemon, zested and juiced
- 1 tablespoon sherry vinegar
- 2 cloves garlic, grated
- 2 tablespoons dried oregano
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1 pound boneless skinless chicken breast
For the Pita Wedges
ingredients
- 5 pita bread, cut into eighths
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- Black peppercorns, freshly ground, to taste
For the Salad
ingredients
- 3 cups cherry tomatoes, halved
- 2 large English cucumbers, seeded, quartered, and sliced
- 1 small red onion, thinly sliced
- 8 ounces feta cheese, crumbled
- 1 cup kalamata olives, pitted and halved
- 1 tablespoon extra virgin olive oil
- 1 lemon, zested and juiced
Method
Step 1
For the chicken, combine olive oil, yogurt, lemon zest and juice, sherry vinegar, garlic, oregano, salt, and black pepper in a large bowl. Whisk until emulsified. Add chicken breasts, cover with plastic wrap and let sit in the refrigerator for at least 1 hour and up to 24 hours.
Step 2
Meanwhile, make the pita wedges. Preheat oven to 350°F. Toss pita wedges with olive oil, oregano, salt and pepper. Spread in one layer on a baking sheet and bake until golden brown and fragrant, about 15 minutes.
Step 3
Make the salad. Combine all ingredients in a large bowl and toss.
Step 4
Once the chicken has marinated, preheat a grill or grill pan to medium high heat. Gently wipe off excess marinade and discard. Grill chicken breasts until charred, golden brown, and firm to the touch, about 7-8 minutes per side. An internal thermometer should read 165°F. Let rest for 5 minutes on a baking rack, then slice. Top salad with grilled chicken and serve with pita wedges immediately.