Greek Grilled Chicken Salad

Ingredients

For The Chicken

• 1 cup Greek yogurt
• Juice of 1 large lemon
• 2 tablespoon extra virgin olive oil more for later
• 2 tablespoon red wine vinegar
• 3 garlic cloves minced
• Kosher salt generous pinch to taste
• Black pepper generous pinch to taste
• 1 tablespoon oregano
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• pinch cayenne pepper optional
• 1.5 lb Chicken tenders

For The Salad

• Homemade Greek dressing, use this Greek dressing recipe
• 8 oz hearts of Romaine lettuce, chopped
• 10 oz cherry or grape tomatoes,
• 1 bell pepper any color, cored and chopped
• 1 English cucumber sliced into rounds, diced
• 2 shallots, thinly sliced
• Pitted Kalamata olives, to your liking
• Quality Greek feta blocks, to your liking

Instructions 

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)

Prepare the dressing according to this Greek dressing recipe.

Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.

Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)

Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.