1 1/2lbschicken breast, pounded to an even thickness
1/4cupgreek yogurt
1/4cupolive oil
2tablespoonsred wine vinegar
1tablespoonmediterranean oregano
2teaspoonsgranulated garlic
1teaspoononion powder
1/2teaspoonground cumin
1 1/2teaspoonskosher salt
1/2teaspoonfreshly ground black pepper
Salad
2heads romaine, washed and chopped
2beefsteak tomatoes, chopped
1english cucumber, sliced
1/2red onion, thinly sliced
1cuppitted kalamata olives
6-8pepperoncini, sliced
4ozcrumbled feta cheese
Instructions
Chicken
Whisk together all the marinade ingredients in a large mixing bowl. Add the chicken and toss to coat. Cover, refrigerate, and marinate for at least 30 minutes, up to 24 hours.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for 5-6 minutes per side, until chicken is cooked through. It should register 165 F as an internal temperature. Let the chicken rest, then slice.
Dressing
Combine all the ingredients in a mason jar. Seal and shake really well for about 1 minute, until the dressing is emulsified. Alternately, you can combine all the ingredients in a blender and blend for 10-20 seconds.
Salad
Divide the lettuce among bowls with the tomatoes, cucumber, red onion, olives, pepperoncini, and feta. Top with grilled chicken and drizzle with desired amount of dressing. Serve immediately.