Greek-Style Chicken Salad
By boscobojo
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Ingredients
- 1/2 red onion, thinly sliced
- 1/2 cup Greek-style yogurt
- 2 Tbl. chopped fresh dill
- Grated peel and juice of 1 lemon
- 2 Tbl. olive oil
- Salt and pepper
- 1 1/2 lbs. skinless, boneless chicken thighs
- 3 romaine hearts, chopped
- 1 English cucumber, chopped
- 1/2 pint grape tomatoes, halved
Details
Preparation
Step 1
Preheat a grill to medium high. Finely chop enough of the onion to yield 2 Tbl. and transfer to a small bowl. Stir in the yogurt, dill, lemon peel, 1 Tbl. lemon juice and 1 Tbl. olive oil; season with salt and pepper.
Brush the chicken with the remaining 1 Tbl. olive oil and season with salt and pepper.
Arrange on the grill, cover and cook, turning once, until golden and grill marks appear, about 8 minutes. Transfer to a plate and sprinkle the remaining lemon juice on top. Let stand for 5 minutes before thinly slicing.
In a bowl, toss the romaine, cucumber, tomatoes and remaining onion with the dressing. Season with salt and pepper; top with the sliced chicken.
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