Mediterranean Chicken Chopped Salad with Creamy Feta Dill Dressing

By PineyCook

An easy, flavorful salad with mediterranean-spiced chicken, garbanzo beans, and a creamy feta dill dressing that will keep you going all day. Stuff into a pita or flatbread for a souvlaki-style wrap!

Ingredients

• DRESSING:
• 2 boneless, skinless chicken breasts
• olive oil
• 1 teaspoon oregano
• 1 teaspoon garlic pepper
• salt, to taste
• 1/2 fresh lemon, juiced
• 1 small head romaine lettuce
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 2 cups peeled, chopped English cucumber
• 1 carton cherry tomatoes (red, yellow, or mixed), halved
• 1/2 cup diced red onion
• 1/2 cup pitted, chopped kalamata olives
• 1/2 cup chopped pepperoncini
• 3/4 cup non-fat plain Greek yogurt
• 1/3 cup buttermilk
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 1/2 fresh lemon, juiced
• zest from 1/2 lemon
• 2 teaspoons white wine vinegar
• 1/2 teaspoon minced garlic
• salt and fresh ground pepper, to taste

Preparation

Step 1

Mix all ingredients for the dressing together in a small mixing bowl until well combined. Cover and refrigerate until ready to serve.

Slice your chicken breasts through the middle, length-wise. Coat the bottom of a skillet with olive oil and place over medium-high heat. Add the thin sliced chicken. Season chicken with 1/2 teaspoon oregano, 1/2 teaspoon garlic pepper, and a touch of salt as it cooks. Allow to cook for about 3 or 4 minutes then flip and season other side. When chicken is thoroughly cooked and no longer pink in center, remove the pan from the heat and squeeze the juice from 1/2 lemon over the chicken. Set aside.

Chop, rinse and drain the romaine and add to a large serving bowl. Add the remaining salad ingredients.

Transfer cooked and slightly cooled chicken to a cutting board and chop into small bite-sized pieces. Top salad with the chicken and dressing and toss well to combine.