Grilled Chicken Souvlaki Salad
INGREDIENTS
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1 cup Green Valley Organics plain yogurt
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3 tablespoons extra-virgin olive oil, plus 4 teaspoons for pitas
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2 tablespoons lemon juice
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3 minced garlic cloves, divided
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1 teaspoon dried oregano
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Salt and ground black pepper
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2 large chicken breasts (about 1 pound), halved crosswise to make 4 thin cutlets
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8 cups prepared salad greens such as arugula or baby field greens
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2 cups each: halved cherry tomatoes and seedless diced cucumbers, lightly salted
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1 cup thinly sliced red onion
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1/2 cup crumbled aged feta cheese (optional)
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1/4 cup pitted chopped kalamata olives
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4 large pocket-less pitas
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