1headRomaine lettuce, washed and torn into bitesize pieces
1English cucumber, chopped
2cupscherry or grape tomatoes, halved
1yellow bell pepper, chopped
1cupcubed feta cheese (about 170gr/6oz)
1cupkalamata olives
To serve:
Homemade Zesty Greek Salad Dressing (see link to recipe above)
prepared Tzatziki
pita bread, warmed and cut in wedges
Instructions
For the chicken:
In a large, shallow dish or resealable plastic bag, combine the olive oil, yogurt, lemon zest, lemon juice, honey, garlic, oregano, thyme, rosemary, paprika and salt. Add a few cracks of black pepper and stir to combine.
Add the chicken breasts to the marinade and roll the chicken breasts over in the marinade to coat. Cover the dish (or seal the bag) and place in the fridge to marinate for at least 30 minutes, but up to 24 hours. A longer marinating time will result in more flavourful chicken, but 30 minutes will do if that's all the time you have.
Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, allowing excess to drip back into the dish. Discard marinade. Spray the chicken breasts lightly with cooking spray then place directly on the hot grill. Close the lid of the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165F. Remove cooked chicken to a cutting board and allow to rest for at least 5 minutes before cutting.
For the salad:
Place the sliced red onion in a small dish and cover with cold water. Set the onion aside to soak for 10 minutes while you prepare the rest of the salad. (Soaking the onion in cold water will help remove some of the unpleasant bite).
On a large platter, arrange the torn romaine lettuce in an even layer. Over the lettuce, heap the cucumbers, tomatoes, yellow bell peppers, olives and feta cheese in distinct piles. Drain the soaked red onion and pat dry. Add a pile or two of red onion to the platter.
Slice the grilled chicken breasts and transfer slices to the salad. Serve immediately with Homemade Zesty Greek Salad Dressing, Tzatziki and wedges of pita bread.