Greek Grilled Chicken Salad

Instructions

1. 01

   Marinate the chicken. In a large bowl, combine the yogurt, lemon juice, 2 tablespoons olive oil, vinegar, garlic, oregano, paprika, cumin, coriander, cayenne, if using, and a generous pinch each of salt and black pepper. Add the chicken tenders and toss until well coated. Cover and refrigerate for 30 minutes, or overnight if you like.

2. 02

   Make the dressing. Prepare the Greek dressing according to the linked ladolemono recipe.

3. 03

   Prepare the salad. In a large bowl, combine the romaine, tomatoes, bell pepper, cucumber, shallots, and Kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine. Taste and add more dressing or salt if needed. Add feta to your liking. Reserve about 3 tablespoons of dressing for serving.

4. 04

   Cook the chicken. Heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat until shimmering but not smoking. Shake the excess marinade from the chicken, then add the tenders to the pan. Cook undisturbed for about 5 minutes, until browned. Flip and cook for about 5 minutes more, or until the thickest part registers 165°F.

5. 05

   Assemble the salad. Divide the salad among serving bowls and top with the cooked chicken. Drizzle the reserved dressing directly over the chicken and serve immediately.