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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!
Prep time 25 minutes
Cook time 15 minutes
Yield: Serves or Makes 4
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.
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.
Make the salad. Combine all ingredients in a large bowl and toss.
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.