Get Me to the Greek...Salad

It's Salad Tuesday again! The best day of the week. Tonight we went Greek! Greek food might be one of my top five kinds of food. I love the vegetables, lamb, and a good rice pilaf. Of course, a simple salad hits the spot and is incredibly easy to make.

Add a warm toasty pita and stuff a bunch of salad in there. It's just so good. Soft warm pita, crunchy cucumbers and red peppers, sweet tomatoes, and the tang of balsamic vinegar. Here's how I did it...




Greek Salad with Yogurt-Marinated Chicken
Serves 4

1/2 cup nonfat Greek yogurt
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon grill seasoning
2 boneless skinless chicken breasts, cut into large chunks
1 bag romaine lettuce
1 tomato, diced into 1 inch cubes
1/2 cucumber, diced into 1 inch cubes
1 red pepper, diced into 1 inch cubes
handful Kalamata olives
1/2 cup feta cheese, cubed
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
1/3 cup olive oil
salt and pepper
2 pitas

Combine yogurt, lemon juice, and spices in a medium-sized bowl. Add chicken and toss to coat completely. Let sit for 5-10 minutes. Grill chicken until cooked through, about 10 minutes. Shred or cut into bite-size pieces.

In a small plastic container with a sealed cover, combine mustard, balsamic, olive oil, salt and pepper, and shake to combine. Add more salt and pepper to taste.

In a large bowl, add lettuce, tomatoes, cucumber, red pepper, olives, feta cheese, and pieces of chicken. Toss with a few spoonfuls of dressing. Toast pitas and split in half, giving each plate half of a pita.