Greek Chicken Salad

INGREDIENTS:

For the chicken:

⅓ cup Greek yogurt

¼ cup olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 lb chicken thighs skinless and boneless

For the dressing:

¼ cup olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

2 teaspoons fresh dill chopped

1 teaspoon minced garlic

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

For The Salad:

4 cups romaine lettuce roughly chopped

1 cup grape tomatoes halved

1 cup Persian cucumber thinly sliced

1 medium avocado sliced

¼ cup crumbled feta cheese

¼ cup kalamata olives

2 tablespoons capers

Lemon wedges to garnish

INSTRUCTIONS:

1.In a large wide bowl, combine the ingredients to marinate the chicken; Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, pepper, and chicken thighs. Marinate for at least 30 minutes or overnight.

2.Heat a grill pan or outdoor grill; add the chicken thighs and cook over medium heat for 4-5 minutes until the chicken is cooked through with beautiful grill marks.

3.Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked chicken to the salad and drizzle the prepared dressing over the salad and toss.

4.Garnish the salad with lemon wedges and serve immediately.