Greek Chicken Salad

GREEK CHICKEN SALAD

Whether grilled indoors or out, this recipe for Greek Chicken Salad is a healthy and delicious meal at any time of the year.

Serves 4 to 6

1	small yellow onion, peeled and sliced
¾	cup, plus 1 tablespoon extra-virgin olive oil, plus more for greasing
1¾	cups (about 10 ounces) feta cheese, coarsely crumbled
¼	cup red wine vinegar
4	cloves garlic, peeled and smashed
2	tablespoons Dijon mustard
2	teaspoons dried oregano
	Kosher salt and freshly ground black pepper
1½	pounds (about 4 to 6) chicken cutlets
1	head romaine lettuce, cut into bite-size pieces
1	pint cherry tomatoes, halved
1	English cucumber, thinly sliced
1	small red onion, peeled and thinly sliced
½	cup Kalamata olives, pitted

In a skillet set over medium-high heat, sauté the yellow onion in 1 tablespoon of oil until tender, 2 to 3 minutes. Transfer the onion to the bowl of a food processor. Add in ¼ cup of feta cheese, as well as the vinegar, garlic, mustard, and oregano. Pulse until smooth. With the machine running, gradually incorporate ¾ cup of oil. Season with salt and black pepper.

Place the chicken cutlets in a nonreactive container. Pour half of the dressing over the chicken (reserve the remaining dressing for the salad). Cover and marinate the chicken for 1 to 2 hours in the refrigerator.

Lightly oil the grates of a grill or grill pan, and heat until hot, but not smoking. Remove the chicken from the marinade (discard the marinade), and grill until browned and cooked through, 3 to 4 minutes per side. Remove the chicken and rest for 5 minutes before slicing.

In a bowl, combine the lettuce, tomatoes, cucumbers, red onion, olives, and 1½ cups of feta cheese. Dress the salad with the remaining dressing, and serve with the chicken.