High-Protein Greek Salad with Grilled Chicken

Ingredients

• •1.5 lb boneless, skinless chicken breasts (about 3 breasts, 8 oz each)
• •— Greek marinade —
• •3 tbsp extra-virgin olive oil
• •3 tbsp fresh lemon juice (about 1 lemon)
• •3 cloves garlic, minced
• •1 1/2 tsp dried oregano
• •1 tsp kosher salt
• •1/2 tsp freshly ground black pepper
• •— Salad base —
• •1 large English cucumber, halved and thickly sliced (about 2 cups)
• •2 cups cherry tomatoes, halved
• •1/2 small red onion, thinly sliced
• •1/2 cup pitted kalamata olives
• •4 oz block feta cheese, cubed or crumbled
• •4 cups chopped romaine or crisp green-leaf lettuce (optional, for volume)
• •— High-protein Greek yogurt dressing —
• •3/4 cup plain full-fat Greek yogurt (2% or full-fat, not non-fat)
• •2 tbsp extra-virgin olive oil
• •2 tbsp fresh lemon juice
• •1 clove garlic, finely grated
• •1 tsp dried oregano (or 1 tbsp chopped fresh dill)
• •1/2 tsp kosher salt, plus more to taste
• •1–2 tbsp cold water, to thin

Instructions

1. 1

   Pound the chicken breasts between two sheets of parchment to an even 1/2-inch thickness — even thickness is what keeps the outside from drying out before the middle finishes.

2. 2

   In a shallow dish, whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, turn to coat, and marinate 20 minutes at room temperature (or up to 8 hours in the fridge).

3. 3

   Meanwhile, lightly salt the halved tomatoes in a small bowl and let sit while you prep — the salt draws out water and concentrates their flavor.

4. 4

   Make the dressing: whisk the Greek yogurt, olive oil, lemon juice, grated garlic, oregano, and salt in a bowl until smooth. Thin with 1–2 tbsp cold water until it drizzles freely from a spoon. Taste and adjust salt.

5. 5

   Preheat a grill or grill pan to medium-high, about 400–450°F (200–230°C), and oil the grates. Grill the chicken 4–5 minutes per side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

6. 6

   Transfer the chicken to a cutting board and rest 5 minutes — resting keeps the juices in the meat instead of on the board — then slice against the grain into 1/2-inch strips.

7. 7

   Build the salad: layer the lettuce (if using) in a large shallow bowl or platter, then scatter over the cucumber, tomatoes, red onion, olives, and feta. Fan the sliced chicken across the top.

8. 8

   Drizzle generously with the Greek-yogurt dressing, or serve the dressing on the side. Finish with a crack of black pepper and serve immediately.