Go-Greek Grilled-Chicken Salad with Creamy Dressing

Greek Dressing

• About 1/2 cup EVOO
• About 1/3 cup whole-milk Greek yogurt
• About 3 tbsp. red wine vinegar
• Juice of 1/2 lemon (about 2 tbsp.)
• 1 shallot, grated or finely chopped
• 1 tbsp. dried oregano (preferably Greek)
• 2 cloves garlic, finely chopped

Salad

• 3 heads Little Gem lettuce or 2 hearts of romaine, chopped (about 10 cups)
• 2 vine or beefsteak tomatoes, cut into bite-size pieces
• 2 thin mild red or green peppers (such as field peppers), seeded and finely chopped
• 1 red or white onion, chopped
• ½ English cucumber or 1 small zucchini, cut into bite-size pieces
• 1 cup fresh flat-leaf parsley leaves with tender stems
• 6 boneless, skinless chicken cutlets (or 3 breasts, each halved horizontally into 2 cutlets)
• Salt and pepper
• 1 tsp. each dried oregano (preferably Greek), granulated garlic, and granulated onion
• Olive oil, for drizzling, or cooking spray
• 3/4-lb. brick of feta (preferably Greek), crumbled or diced
• 1 cup pitted kalamata olives
• Pepperoncini (pickled peppers), whole or cut into rings, for serving
• Charred pita bread, for serving

• Step 1 For the dressing, shake all the ingredients in a jar until blended. Chill the dressing until ready to serve.
• Step 2 Heat a grill pan or griddle over medium-high.
• Step 3 In a large bowl, toss the lettuce, tomatoes, peppers, onion, cucumber, and parsley.
• Step 4 Season the chicken with salt and pepper, the oregano, granulated garlic, and granulated onion. Drizzle the chicken with oil. Grill until cooked through, about 3 minutes per side. Slice the chicken on an angle into thin strips.
• Step 5 Toss the salad with the dressing. Divide among 4 large platters or bowls. Neatly arrange the grilled chicken, feta, olives, and pepperoncini on top. Serve with charred pita bread.