Both a marinade for grilled chicken and a dressing for a crunchy salad of romaine, cucumbers, tomatoes, olives, and red onion can be made with a combination of Greek yogurt, mayo, herbs, EVOO, and vinegar.

Ingredients:

  1. 2 tablespoons extra-virgin olive oil, plus more for greasing
  2. ½ cup mayonnaise
  3. ½ cup Greek yogurt
  4. 2 tablespoons red wine vinegar
  5. 1 teaspoon garlic powder
  6. 1 teaspoon dried oregano
  7. 1 teaspoon dried basil
  8. 1 teaspoon sea salt
  9. ¼ teaspoon freshly cracked black pepper
  10. 1½ pounds boneless, skinless chicken thighs or breasts
  11. 2 romaine hearts, chopped
  12. 2 Persian cucumbers, sliced
  13. ⅓ cup Kalamata olives, pitted
  14. ½ cup halved cherry tomatoes
  15. ¼ small red onion, thinly sliced


Insgtructions:

Step:NO:01

Olive oil, mayonnaise, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt, and pepper should all be combined in a big bowl. Spoon out ¾ cup of the marinade into a small bowl or jar, seal it, and refrigerate.

Step:NO:02

After drying off the chicken, place it in the big bowl with the leftover marinade. After giving it a good toss to coat everything, cover and refrigerate to allow it marinade for at least an hour or overnight.

Step:NO:03

Turn the grill up to high. Apply some olive oil on the grates.

Step:NO:04

Take the chicken out of the marinade and let any extra run off. After putting the chicken on the grill, cover it, and cook it for 4 to 5 minutes on each side, or until an instant-read thermometer registers 165°F within the chicken. After transferring to a chopping board, give it a five to ten minute rest. Slice the chicken thinly.

Step:NO:05

Toss the romaine with half of the marinade that was set aside in a second, big bowl. Toss to mix in the olives, tomatoes, cucumbers, and onion.

Step:NO:06

Spoon the salad into individual dishes and garnish with the chicken slices. Pour over the leftover marinade.

more details for recipes:https://themodernproper.com/greek-grilled-chicken-with-salad