Grilled Chicken, Greek-Style, With Salad and Warm Pita Bread

There’s something about the smell of grilling chicken mingling with the aroma of fresh herbs that instantly transports me back to summer evenings spent on the Greek islands. I remember one particular taverna, perched on a cliff overlooking the Aegean Sea, where the owner, a jovial man with a twinkle in his eye, served us platters piled high with grilled chicken, vibrant salad, and warm, pillowy pita bread. The simple yet incredibly flavorful meal, enjoyed under a canopy of stars, cemented my love for Greek cuisine and inspired me to recreate that magic in my own kitchen. This recipe captures the essence of those cherished memories, bringing a taste of Greece to your table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Mediterranean

Ingredients

• 1 1/2 lbs boneless skinless chicken, cut into large strips
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 8 pita breads
• 1 lemon, the zest and juice are needed
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh oregano, stripped of leaves and chopped
• 2-4 garlic cloves, chopped (amount depends on your love for garlic!)
• 2 romaine lettuce hearts, chopped
• 1/2 cup kalamata olives, pitted, coarsely chopped
• 8 ounces feta cheese, crumbled
• 3 vine-ripe tomatoes, seeded and diced
• 1/2 English cucumber (seedless kind), diced
• 1/2 red onion, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Equipment Needed

• Grill pan or outdoor grill
• Shallow dish
• Whisk
• Large mixing bowl
• Aluminum foil

Instructions

1. Preheat a grill pan over medium-high heat. Alternatively, prepare your outdoor grill.

2. Preheat your oven to 200 degrees F. Wrap the pita breads in aluminum foil, and place them in the warm oven until dinner is ready. This will ensure they are warm and pliable when serving.

3. Place the chicken strips in a shallow dish. Season generously with kosher salt and fresh ground black pepper on both sides. Taste the chicken before cooking to make sure it is properly seasoned.

4. In a separate bowl, prepare the dressing. Combine the lemon zest and lemon juice with the red wine vinegar.

5. Slowly whisk in the extra virgin olive oil until the dressing is emulsified. This creates a smoother, more cohesive sauce.

6. Add the chopped fresh oregano and garlic to the dressing. Whisk again to ensure all ingredients are well combined. Adjust the amount of garlic to your personal preference; some like it strong, some prefer a milder flavor.

7. Pour about half of the dressing over the chicken strips, turning them to coat thoroughly. Let the chicken marinate for at least 10 minutes, or up to 30 minutes, for optimal flavor absorption.

8. In a large mixing bowl, combine the chopped romaine lettuce hearts, kalamata olives, feta cheese, diced tomatoes, diced cucumber, and chopped red onion.

9. Toss the salad gently with the remaining dressing. Don’t pour all the dressing in at once; add some, toss, and repeat until you reach your desired level of dressing saturation. Season with additional salt and pepper to taste.

10. Grill the chicken strips for approximately 4 to 5 minutes per side, or until they are cooked through. The internal temperature should reach 165°F (74°C). To avoid overcooking, use a meat thermometer to ensure accuracy.

11. Once the chicken strips are cooked, transfer them directly to the salad bowl or dish.

12. Remove the pita breads from the oven and unwrap them from the foil.

13. Cut each pita bread in half and arrange them artfully around the salad bowl or dish, creating an inviting presentation.

14. To serve, allow each person to pile the grilled chicken and salad mixture onto their own pita bread, wrapping it up to enjoy.

Expert Tips & Tricks

• Marinating Time: While 10 minutes of marinating will do in a pinch, allowing the chicken to marinate for up to 30 minutes really enhances the Greek flavors. Be careful not to marinate for too long, as the lemon juice can begin to “cook” the chicken.
• Grilling Perfection: To achieve those beautiful grill marks, make sure your grill pan is hot before adding the chicken. Don’t overcrowd the pan; work in batches if necessary to ensure even cooking.
• Herb Power: Fresh oregano is key to the authentic Greek flavor. If you can’t find fresh, dried oregano will work, but use about half the amount as the flavor is more concentrated.
• Dressing Adjustment: Taste the dressing before tossing it with the salad. Adjust the lemon juice or vinegar to balance the flavors to your liking. Some prefer a more tangy dressing, while others prefer a milder one.
• Feta Tip: Purchase a block of feta in brine rather than pre-crumbled feta. The flavor and texture are much better.

Serving & Storage Suggestions

This dish is best served immediately while the chicken is still warm and the salad is fresh. Arrange the pita bread around the salad bowl for an attractive presentation. Garnish with extra crumbled feta and a sprinkle of fresh parsley for added visual appeal.

Leftovers can be stored separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days, and the salad is best consumed within 1-2 days before it becomes too soggy. Reheat the chicken gently in a skillet or microwave before serving. The pita bread is best enjoyed fresh, but can be warmed in a dry skillet or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	900mg	38%
Total Carbohydrate	50g	17%
Dietary Fiber	8g	32%
Sugars	8g	–
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free pita bread or serve the chicken and salad over a bed of quinoa or rice for a gluten-free option.
• Vegetarian: Substitute the chicken with grilled halloumi cheese or marinated tofu for a vegetarian version.
• Spice It Up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Seasonal Salad: Adapt the salad to the seasons. In the fall, add roasted butternut squash or apples. In the spring, try adding asparagus or peas.
• Herb Variations: Experiment with different herbs in the dressing. Thyme, rosemary, or mint would all be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I use dried oregano instead of fresh?
A: Yes, you can! Use about half the amount of dried oregano, as the flavor is more concentrated.

Q: How can I prevent the chicken from drying out on the grill?
A: Don’t overcook the chicken! Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Marinating the chicken also helps keep it moist.

Q: Can I make the salad ahead of time?
A: You can chop the vegetables ahead of time, but it’s best to dress the salad just before serving to prevent it from becoming soggy.

Q: What is the best way to warm the pita bread?
A: Wrapping the pita in foil and warming it in a low oven (200°F) is a great way to keep it soft and pliable. You can also warm it in a dry skillet for a few seconds per side.

Q: Can I freeze the leftover chicken?
A: Yes, you can freeze cooked chicken. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 2 months.

Final Thoughts

This Grilled Chicken, Greek-Style, with Salad and Warm Pita Bread is more than just a recipe; it’s an invitation to transport yourself to the sun-drenched shores of Greece. The combination of flavorful grilled chicken, vibrant salad, and warm, comforting pita bread is a guaranteed crowd-pleaser. So gather your loved ones, fire up the grill, and prepare to enjoy a taste of the Mediterranean. Don’t be afraid to experiment with variations and make it your own. And most importantly, share your culinary creations with friends and family – good food is always best enjoyed in good company! Kali Orexi! (Bon appétit!)