Grilled Greek Chicken Tostadas
From Skinny Taste Cookbook
Servings: 4
  • 4 boneless, skinless chicken thighs (3 oz each)
  • Juice of 1 medium lemon
  • 1 t dried oregano
  • ½ t garlic powder
  • ¼ t plus ⅛ t kosher salt
  • Freshly ground pepper
  • 1 T olive oil
  • ¼ c chopped red onion
  • 1 plum tomato, chopped
  • ¾ c seeded, chopped cucumber
  • ¼ c (about 11) pitted, sliced Kalamata olives
  • 2 t finely chopped fresh oregano
  • Cooking spray or oil mister
  • 4 corn tostada shells
  • 4 oz feta cheese, crumbled, for serving
  1. Season the chicken with half of the lemon juice, the dried oregano, garlic powder, 1/4 t of the salt, and pepper to taste.
  2. In a large bowl, whisk together the remaining lemon juice, the olive oil, remaining ⅛ t salt, and pepper to taste. Add the red onion, tomato, cucumber, olives, and fresh oregano and toss well.
  3. Preheat a grill to medium (or preheat a grill pan over medium heat). Lightly rub the grates with oil (or coat the grill pan with cooking spray). Grill the chicken until a  thermometer registers 165° F, 3 to 4 minutes per side.  Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Cut into ½-inch pieces.
  4. To serve, divide the chicken equally among the tostadas. Top each with ⅓ cup of the salad and 1 oz of feta.  Serve immediately.