Best Greek Salad with Chicken

thepioneerwoman.com

Cher

subheading: FOR THE CHICKEN:

3 tbsp. olive oil

3 tbsp. red wine vinegar

2 tbsp. honey

2 tbsp. dijon mustard

1 tsp. dried oregano

3 skinless, boneless chicken breasts (about 1 ½ pounds)

1 tsp. kosher salt

½ tsp. black pepper

subheading: FOR THE DRESSING:

2 tbsp. minced pitted kalamata olives

¼ c. olive oil

2 tbsp. red wine vinegar

1 tsp. sugar, plus more to taste

1 garlic clove, minced

¼ tsp. kosher salt, plus more to taste

Black pepper, to taste

subheading: FOR THE SALAD:

1 head romaine lettuce, thinly sliced

2 ripe tomatoes, cut into chunks

1 large cucumber, peeled and cut into chunks

½ red onion, thinly sliced

¾ c. pitted kalamata olives, halved

6 oz. crumbled feta cheese

Kosher salt and pepper, to taste

Pita chips, for topping (see recipe)

Directions at thepioneerwoman.com

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