The Best Dressed Chicken ‘Greek-ish’ Salad

Ingredients:

Marinade

1 8 oz The Best Dressed Chicken Deboned Breast 2 tsp olive oil, divided

1 ½ tsp dried oregano

1 ½ tsp ground cumin

¼ tsp kosher salt

Dressing

1 ½ cup plain Greek yogurt Juice of 1 ½ lemon

2 tsp garlic, minced

2 tsp chopped fresh dill Salt to taste

1 tsp olive oil

Salad

4 cups chopped green leaf lettuce

1 cup grape or cherry tomatoes, halved ¼ small red onion, thinly sliced

1 7-oz cucumber, sliced ¼” thick

1 tbsp chopped fresh parsley

¼ cup crumbled feta cheese

2 pita, quartered Method:

To make the marinade, combine 1 teaspoon of the olive oil, oregano, cumin and salt in a shallow bowl. Place the chicken in the marinade and turn it a few times to coat it evenly.

Set the bowl aside while you are making the dressing.

To make the dressing, mix the yogurt, lemon juice, garlic, dill, salt and olive oil in a small bowl until combined.

Place the bowl in the refrigerator to chill while you cook the chicken.

Prepare the chicken by heating the remaining 1 teaspoon of olive oil over medium heat.

Place the chicken in the pan and brown it on both sides for 4 to 5 minutes, or until the chicken is cooked through.

Remove the chicken from the pan and let it rest on a cutting board for a few minutes before cutting it into 1-inch cubes.

To make the salad, place the lettuce in a large bowl.

Top it with the tomatoes, onion, cucumber and chicken.

Drizzle the dressing over the top and sprinkle the parsley and cheese over the dressing.

Serve with the pita bread.