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Go-Greek Grilled-Chicken Salad with Creamy Dressing

Go-Greek Grilled-Chicken Salad with Creamy Dressing


Greek Dressing

  • About 1/2 cup EVOO

  • About 1/3 cup whole-milk Greek yogurt

  • About 3 tbsp. red wine vinegar

  • Juice of 1/2 lemon (about 2 tbsp.)

  • 1 shallot, grated or finely chopped

  • 1 tbsp. dried oregano (preferably Greek)

  • 2 cloves garlic, finely chopped


  • 3 heads Little Gem lettuce or 2 hearts of romaine, chopped (about 10 cups)

  • 2 vine or beefsteak tomatoes, cut into bite-size pieces

  • 2 thin mild red or green peppers (such as field peppers), seeded and finely chopped

  • 1 red or white onion, chopped

  • ½ English cucumber or 1 small zucchini, cut into bite-size pieces

  • 1 cup fresh flat-leaf parsley leaves with tender stems

  • 6 boneless, skinless chicken cutlets (or 3 breasts, each halved horizontally into 2 cutlets)

  • Salt and pepper

  • 1 tsp. each dried oregano (preferably Greek), granulated garlic, and granulated onion

  • Olive oil, for drizzling, or cooking spray

  • 3/4-lb. brick of feta (preferably Greek), crumbled or diced

  • 1 cup pitted kalamata olives

  • Pepperoncini (pickled peppers), whole or cut into rings, for serving

  • Charred pita bread, for serving


  • Step 1

    For the dressing, shake all the ingredients in a jar until blended. Chill the dressing until ready to serve.

  • Step 2

    Heat a grill pan or griddle over medium-high.

  • Step 3

    In a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.

  • Step 4

    Season the chicken with salt and pepper, the oregano, granulated garlic, and granulated onion. Drizzle the chicken with oil. Grill until cooked through, about 3 minutes per side. Slice the chicken on an angle into thin strips.

  • Step 5

    Toss the salad with the dressing. Divide among 4 large platters or bowls. Neatly arrange the grilled chicken, feta, olives, and pepperoncini on top. Serve with charred pita bread.