Greek Chicken Salad with Pita Croutons

This fabulous Greek salad comes with a homemade Tzatziki dressing made in a blender.

I think I finally have my family on board for all the Greek/Mediterranean foods and we have them a couple times a month now. This salad is great. It has all of the elements that make for a hearty salad. The chicken has balsamic vinegar and lemon in it - you can cook it in a skillet, on the grill, or even bake it if you want. This chicken would be awesome on its own as well. The homemade tzatziki is made in a blender (so easy!) and the pita croutons are a creative way to add additional crunch to the salad.

What You Need:

For the Greek Chicken:

• 1 lb. boneless, skinless chicken breasts

• 3 Tbsp. olive oil

• 3 cloves minced garlic

• 1 Tbsp. balsamic vinegar

• 1 Tbsp. lemon juice

• 1 tsp. dried oregano

• 1/2 tsp. cumin

• 1/2 tsp. dried basil

• 1/2 tsp. onion powder

• 1/2 tsp. granulated sugar

• 1/2 tsp. salt

• 1/4 tsp. ground black pepper

• 1/4 tsp. paprika

For the Tzatziki Dressing:

• 1/2 English cucumber, peeled and diced

• 1/2 tsp. salt

• 1 cup plain Greek yogurt

• 1/4 cup mayonnaise

• 1 clove minced garlic

• 1 Tbsp. lemon juice

• 1 Tbsp. red wine vinegar

• 1/2 tsp. dried dill

• 1/2 tsp. dried parsley

• 1/8 tsp. ground black pepper

• 1/8 tsp. cumin

For the Pita Croutons:

• 4 plain pita breads, cut into 1/2-inch squares

• 3 Tbsp. olive oil

• 1/8 tsp. salt

• 1/8 tsp. garlic powder

• 1/8 tsp. paprika

For the Salad:

• 8 cups chopped romaine lettuce

• 1 English cucumber, peeled, halved, and sliced

• 8 oz. cherry tomatoes, halved

• 1 bell pepper (any color), diced

• 1/2 red onion, sliced thinly

• 1/4 cup pitted Kalamata olives, if desired

• Sliced almonds, if desired

• 1/2 cup crumbled feta cheese

Directions:

1. For the Greek chicken: Add all ingredients into a large zipper bag and marinate for 4 to 8 hours.

2. Before cooking, let sit at room temperature for 20 to 30 minutes.

3. Cook in a skillet or on the grill until browned on each side and cooked all the way through. Set aside.

4. For the tzatziki dressing: Add cucumber to a fine mesh sieve and sprinkle with 1/2 tsp. salt. Let sit for 15 to 20 minutes, then push with the back of a spoon to push cucumber down to get rid of excess water.

5. Add cucumber plus remaining Tzatziki dressing ingredients to a blender. Blend until smooth. Refrigerate until ready to use.

6. For the pita croutons: Add pita squares to a baking sheet and drizzle with olive oil.

7. Season with salt, paprika, and garlic powder. Toss to coat.

8. Bake in a preheated 400 degree oven for 12 to 15 minutes or until golden brown.

9. For assembly: Add romaine, cucumber, bell pepper, tomatoes, olives, and onions to a large bowl and toss.

10. Serve salad topped with chicken (sliced), tzatziki, croutons, and feta.

Recipe from Carlsbad Cravings