Ingredients
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1 lb boneless skinless chicken thighs
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1 cup Food Network Kitchen Inspirations Greek Feta Herb Vinaigrette
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Kosher salt and freshly ground black pepper
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2 romaine hearts, chopped
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1 cup grape tomatoes, halved
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1 small yellow bell pepper, cut into strips
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2 small cucumbers, sliced
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1/2 cup pitted Kalamata olives, halved
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1 cup coarsely crumbled pita chips
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1 cup crumbled feta cheese
Steps
1
Preheat the broiler.
2
Toss the chicken in a large bowl with ¼ cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
3
Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
4
Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
5
Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.
Comments
Recipe provided by KRAFT Heinz.