Chopped Greek Salad

By NicoleS

Ingredients

• TZATZIKI DRESSING (can easily half the dressing):
• 1/2 seedless/English cucumber, peeled, seeds scooped out and finely diced
• 1/2 teaspoon coarse, kosher salt
• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise, light or regular
• 1 clove garlic, finely minced (or 1/4 teaspoon garlic powder)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried parsley
• Pinch of black pepper
• Or: Tzatziki Dressing
• 1/2 medium cucumber, peeled
• 1/2 teaspoon salt
• 3/4 cup plain Greek yogurt (preferably whole or 2%)
• 1/4 cup KRAFT Avocado Oil Mayo
• 1/4 cup sour cream (may sub yogurt)
• 1 tablespoon olive oil
• 1 garlic clove, peeled
• 1 teaspoon lemon juice
• 1 teaspoon red wine vinegar (may sub white)
• 1/2 tsp EACH dried dill, dried parsley
• 1/8 teaspoon pepper, ground cumin
• GREEK CHICKEN MARINADE:
• 1 1/2 pounds chicken breasts (I like to use thin cut chicken)
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice (from about 2 large lemons)
• 1/3 cup buttermilk
• 4 cloves garlic, finely minced or pressed (or 1 teaspoon garlic powder)
• 2 teaspoons dried oregano
• 1 teaspoon coarse, kosher salt
• 1/2 teaspoon black pepper (I use coarsely ground; use less if finely ground)
• PITA CROUTONS:
• 4 to 5 pita breads
• Or: 4 plain pita breads cut into 1/2-1” squares (roughly 4 cups)
• 3 tablespoons olive oil
• 1/8 tsp EACH salt, garlic pwder, paprika
• SALAD:
• 3 small to medium heads romaine, chopped (about 8 cups)
• 1/2 to 1 seedless/English cucumber, peeled and diced
• 1 medium bell pepper (red, yellow or orange), cored, seeded and diced
• 1 cup chopped or sliced kalamata or black olives
• 1 cup chopped cherry or roma tomatoes
• 1/4 to 1/2 red onion, sliced into thin slivers
• 1/2 cup (or more, to taste) crumbled feta cheese

Details

Adapted from melskitchencafe.com

Preparation

Step 1

For the dressing: place the cucumbers in a colander or fine mesh strainer (remember to scoop out the seeds!) and sprinkle with the 1/2 teaspoon salt. Toss. Let the cucumbers sit and drain for 15-20 minutes (this helps the dressing not turn watery). Place the drained cucumbers and remaining dressing ingredients in a blender and process until smooth. Season to taste with salt and pepper, if needed. Refrigerate until ready to serve. The dressing can be made up to a week in advance.

For the chicken: place the chicken in a shallow dish or gallon-size ziploc bag. Whisk together the olive oil, lemon juice, buttermilk, garlic, oregano, salt and pepper. Pour over the chicken, cover (or seal the bag) and refrigerate for 8-12 hours. Grill the chicken on medium-high, discarding excess marinade, until cooked through or an instant-read thermometer registers 165 degrees F at the thickest part. Let the chicken rest 10 minutes before slicing and serving. The chicken can be marinaded, grilled and stored in the refrigerator for 1-2 days before assembling the salad.

For the pita croutons: cut the pita breads into small squares, about 1/4- to 1/2-inch in size. Place them in an even layer on a baking sheet and toast in a 375 degree F oven for 15-20 minutes (watch closely so they don't burn) until they are golden and crunchy on the outside. The pita croutons can be made 2-3 days in advance and stored in a sealed bag at cool, room temperature (they'll probably keep ahead best in a dry climate vs a humid climate).

For the salad: in a large serving bowl, add the chopped romaine, cucumber, bell peppers, olives, and onion. You can toss all the ingredients together (salad + chicken + dressing + croutons + feta), but if you plan on having leftovers, I suggest tossing only the chopped veggies together and adding chicken, dressing, croutons and feta to each serving (so the leftovers don't get soggy).