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A top view of a plate of salad with chicken and pita bread around the edges.

Greek Chicken Salad with Creamy Dressing

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.
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author: Hezzi-D

Equipment

Ingredients

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/3 cup plain Greek yogurt
  • 1/4 cup red wine vinegar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon oregano
  • 2 garlic cloves chopped
  • 1 teaspoon salt
  • 3 Tablespoons feta cheese crumbled

For the salad:

  • 8 cups romaine lettuce
  • 1/4 cup Mild pepper rings
  • 1 red onion chopped
  • 2 small cucumbers chopped
  • 8 ounces marinated artichoke hearts quartered
  • 1 pound chicken breasts
  • salt and pepper
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 3/4 cup feta cheese
  • 4 pitas

Instructions

  • Place all the dressing ingredients in a bowl and whisk until combined. Refrigerate until ready to serve.
  • To make the salad toss the lettuce, pepper rings, onion, cucumber, and artichokes in a large bowl. Set aside.
  • Heat a saute pan over medium high heat and add 1 tablespoon olive oil.
  • Sprinkle the chicken with oregano, garlic, salt, and pepper.
  • Place the chicken in the pan and cook for 5 minutes per side or until cooked through.
  • Remove the chicken from the pan and cut into strips.
  • Divide the lettuce between 4 plates. Arrange the chicken on top of the salads along with feta cheese. Cut each pita into 8 triangles and place around the salads.
  • Serve with the creamy dressing.

Notes

Recipe adapted from Rachael Ray's Magazine