Greek Salad with Chicken

Ingredients

FOR THE CHICKEN:

• 3 tbsp.  olive oil
• 3 tbsp. red wine vinegar
• 2 tbsp. honey
• 2 tbsp. dijon mustard
• 1 tsp. dried oregano
• 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

FOR THE DRESSING:

• 2 tbsp. minced pitted kalamata olives
• 1/4 c. olive oil
• 2 tbsp. red wine vinegar
• 1 tsp. sugar, plus more to taste
• 1 garlic clove, minced
• 1/4 tsp. kosher salt, plus more to taste
• Black pepper, to taste

FOR THE SALAD:

• 1 head romaine lettuce, thinly sliced
• 2 ripe tomatoes, cut into chunks
• 1 large cucumber, peeled and cut into chunks
• 1/2 red onion, thinly sliced
• 3/4 c. pitted kalamata olives, halved
• 6 oz. crumbled feta cheese
• Kosher salt and pepper, to taste
• Pita chips, for topping (see recipe)

Directions

• 1. 1For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
  2. 2Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
  3. 3For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
  4. 4For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
  5. 5Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.
  To make your own pita chips: Cut 2 pitas into wedges and toss with olive oil, 1 teaspoon dried oregano and a pinch of salt. Spread on a baking sheet and bake at 375˚ until lightly browned, 8 to 10 minutes; let cool.