Greek Chicken Salad with Creamy Dressing
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A fresh salad with cucumbers, onions, and peppers topped with chicken and drizzled with a creamy red wine vinegar dressing then served with pita bread.
For the dressing:
  • ⅓ c. extra virgin olive oil
  • ⅓ c. plain Greek yogurt
  • ¼ c. red wine vinegar
  • 1 T. lemon juice
  • 1 shallot, finely chopped
  • 1 T. oregano
  • 2 garlic cloves, chopped
For the salad:
  • 6 c. romaine lettuce
  • Mild pepper rings
  • 1 red onion, chopped
  • 2 small cucumbers, chopped
  • 1 lb. chicken breasts
  • salt and pepper
  • 1 t. oregano
  • 1 t. garlic powder
  • ¾ c. feta cheese
  • Pepperoncini, cut into rings
  • 4 pitas
  1. Place all the dressing ingredients in a bowl and whisk until combined. Refrigerate until ready to serve.
  2. To make the salad toss the lettuce, pepper rings, onion, and cucumber in a large bowl. Set aside.
  3. Heat a saute pan over medium high heat and add 1 tablespoon olive oil.
  4. Sprinkle the chicken with oregano, garlic, salt, and pepper.
  5. Place the chicken in the pan and cook for 5 minutes per side or until cooked through.
  6. Remove the chicken from the pan and cut into strips.
  7. Divide the lettuce between 4 plates. Arrange the chicken on top of the salads along with feta cheese and pepperoncini. Cut each pita into 8 triangles and place around the salads.
  8. Serve with the creamy dressing.
Recipe adapted from Rachael Ray's Magazine
Recipe by Hezzi-D's Books and Cooks at