Pan seared Greek marinated boneless chicken breast on top of a Greek salad made with romaine lettuce, tomatoes, cucumber, onion, kalamata olives, and feta cheese.
In a large bowl mix together the yogurt, the juice of 1 lemon, the 2 minced garlic cloves, the 3 TBSP of olive oil, and the 1 TBSP oregano. Add the chicken to the bowl and stir to coat the chicken then place a lid on the bowl and refrigerate for at least 30 minutes.
Take the chicken out of the refrigerator then heat about 1 TBSP of olive oil in a pan over medium-high heat.
When the oil is hot add the chicken and cook for about 5 minutes per side or until chicken is cooked through.
Transfer the chicken to a cutting board and set aside to rest for about 10 minutes.
GREEK DRESSING:
Whisk together the GREEK DRESSING ingredients until well combined and set aside.
SALAD:
Add the SALAD ingredients to a large serving bowl then drizzle about 1/4 cup of the dressing over the salad and toss to combine.
Slice the chicken and place on top of the salad.
Serve the salad with the remaining dressing on the side.
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