1 ½poundschicken breasts, I like to use thin cut chicken
2tablespoonsolive oil
⅓cupfresh lemon juice, from about 2 large lemons
⅓cupbuttermilk
4clovesgarlic, finely minced or pressed (or 1 teaspoon garlic powder)
2teaspoonsdried oregano
1teaspooncoarse, kosher salt
½teaspoonblack pepper, I use coarsely ground; use less if finely ground
Pita Croutons:
4 to 5pita breads or flatbread (see note for recipes)
Salad:
3small to medium heads romaine, chopped (about 8 cups)
½ to 1seedless/English cucumber, peeled and diced
1medium bell pepper, red, yellow or orange, cored, seeded and diced
1cupchopped or sliced kalamata or black olives
1cupchopped cherry or roma tomatoes
¼ to ½red onion, sliced into thin slivers
½cupor more, to taste crumbled feta cheese
Instructions
For the dressing: place the cucumbers in a colander or fine mesh strainer and sprinkle with the 1/2 teaspoon salt. Toss. Let the cucumbers sit and drain for 15-20 minutes (this helps the dressing not turn watery). Place the drained cucumbers and remaining dressing ingredients in a blender and process until smooth. Season to taste with salt and pepper, if needed. Refrigerate until ready to serve. The dressing can be made up to a week in advance.
For the chicken: place the chicken in a shallow dish or gallon-size ziploc bag. Whisk together the olive oil, lemon juice, buttermilk, garlic, oregano, salt and pepper. Pour over the chicken, cover (or seal the bag) and refrigerate for 8-12 hours. Grill the chicken on medium-high, discarding excess marinade, until cooked through or an instant-read thermometer registers 165 degrees F at the thickest part. Let the chicken rest 10 minutes before slicing and serving. The chicken can be marinaded, grilled and stored in the refrigerator for 1-2 days before assembling the salad.
For the pita croutons: cut the pita breads into small squares, about 1/4- to 1/2-inch in size. Place them in an even layer on a baking sheet and toast in a 375 degree F oven for 15-20 minutes (watch closely so they don't burn) until they are golden and crunchy on the outside. The pita croutons can be made 2-3 days in advance and stored in a sealed bag at cool, room temperature (they'll probably keep ahead best in a dry climate vs a humid climate).
For the salad: in a large serving bowl, add the chopped romaine, cucumber, bell peppers, olives, and onion. You can toss all the ingredients together (salad + chicken + dressing + croutons + feta), but if you plan on having leftovers, I suggest tossing only the chopped veggies together and adding chicken, dressing, croutons and feta to each serving (so the leftovers don't get soggy).
Notes
Ingredients: there is a lot going on in this recipe, but I promise it comes together fast, especially since almost all of the components can be made ahead of time!Recipes: I love this pita recipe, and here is a great flatbread recipe.