Grilled Greek Chicken Salad

• servings: 6 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper (to taste)

2 pounds boneless skinless chicken thighs

1 head romaine (roughly chopped)

1 cup diced cucumber

1 cup halved cherry tomatoes

1 avocado (halved, seeded, peeled and sliced)

1/2 small red onion (thinly sliced)

1/2 cup pitted kalamata olives

4 ounces feta (cubed)

1 cup Greek yogurt

5 tablespoons buttermilk

2 tablespoons chopped fresh dill

2 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

1 clove garlic (minced)

Kosher salt and freshly ground black pepper (to taste)

Directions

In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.

In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.

Preheat grill to medium heat.

Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.

Serve immediately.