Ensalada Griega de Pollo

Ingredientes

• 1 1/2 cups plain Greek yogurt
• 2 tablespoons extra virgin olive oil (plus more for brushing baking dish)
• 2 tablespoons fresh lemon juice (from about 1 small lemon)
• 1 clove garlic (minced)
• 1 tablespoon dried oregano
• 1/2 teaspoon fine sea salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper (plus more to taste)
• 2 pounds boneless skinless chicken breasts (of similar size)
• 1 large head romaine lettuce (coarsely chopped)
• 4 large plum tomatoes (diced)
• 2 medium cucumbers (diced (peeled if necessary))
• 1 large red bell pepper (thinly sliced)
• 1 cup pitted kalamata olives (halved)
• 2 tablespoons capers (rinsed and drained)
• 4 ounces crumbled feta cheese (or more)
• chopped fresh parsley (for garnish, optional)

Preparación

1. 1

   In a medium bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, salt and pepper; taste and adjust for seasoning as desired.

2. 2

   To marinate the chicken, scoop ½ cup of yogurt mixture into a medium bowl. Add chicken and stir to coat; cover and refrigerate for at least 30 minutes and up to 3 hours.

3. 3

   Cover and refrigerate remaining yogurt mixture to use as salad dressing.

4. 4

   --- Bake the Chicken ---

5. 5

   When you're ready to bake the chicken, preheat oven to 425˚F.

6. 6

   Brush a 9x13-inch baking dish with olive oil or coat with cooking spray.

7. 7

   Shake any excess marinade off of chicken and arrange in a single layer in prepared baking dish, leaving a little space between each one. Bake in preheated oven for 15 to 20 minutes, until the internal temperature reaches 155-160℉. Transfer chicken to cutting board and let rest 5 minutes (internal temperature should reach at least 165℉). Thinly slice chicken.

8. 8

   --- Assemble the Salad ---

9. 9

   Divide lettuce between 6 individual serving bowls. Top each bowl evenly with tomatoes, cucumbers, bell pepper, olives, capers, feta and sliced chicken. Drizzle remaining yogurt mixture evenly over each bowl and garnish with chopped parsley if desired; serve.