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!


Prep time 25mins
Cook time 15mins
Serves or Makes: 4


For the Chicken

  • 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

  • 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

  • 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


  • 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.