Make My Day Camp: Greek Grilled Chicken and Salad with Pita

Wednesday, May 24, 2023

Greek Grilled Chicken and Salad with Pita

I've been making this recipe for years, don't know the original source but I've changed it a bit here and there to our tastes. You could add sliced red onion, fresh chopped parsley, more garlic to suite yourself. The beauty of a recipe like this is all of the ingredients can be eye-balled and don't have to be exact - you can even just wing the oil and vinegar. Omit something, add something, it's up to you! This is how I make it:

1 1/2 pounds boneless chicken breast (or tenders)
salt and pepper
1 lemon, zested and juiced
1 T. red wine vinegar
1/2 cup extra-virgin olive oil
2 T. chopped oregano leaves
1 clove garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 tomatoes, seeded and diced (or a handful of halved cherry tomatoes)
1/3 seedless or English cucumber, diced
pita bread, warmed (wrap in foil and place in warm oven, or wrap in damp paper towels and microwave until warm)

Place chicken in a large ziplock bag or shallow dish, season with salt and pepper.

Combine lemon zest, juice, and vinegar in a bowl large enough to hold the salad ingredients (to save yourself from dirtying a second bowl) and whisk in oil. Add oregano and garlic, whisk again to combine into dressing. Pour half over the chicken to marinade, leave the rest in the large bowl.

Grill the chicken until cooked thru.

Place the remaining ingredients in the bowl with the dressing, toss to lightly coat. Season with salt and pepper. Put salad on each plate, top with grilled chicken and serve with warmed pita bread.