Greek Grilled Chicken with Salad

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mayonnaise, Regular(120g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Vinegar, Red Wine(30g)
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  Garlic powder(5g)
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  Oregano, Dried(5g)
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  Basil, Fresh(5g)
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  1 teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Lettuce, Romaine
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  Cucumber
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  Olives, Black, Canned, Pitted(80g)
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  Tomato, Cherry(120g)
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  Yellow Onion

Instructions

1. 1In a large bowl, combine the olive oil, mayonnaise, Greek yogurt, red wine vinegar, garlic powder, oregano, fresh basil, salt, and pepper. Transfer ¾ cup of the marinade to a small bowl, cover, and refrigerate.
2. 2Pat the chicken dry and add it to the remaining marinade in the large bowl, tossing to coat well. Cover and refrigerate for at least 1 hour or up to overnight.
3. 3Heat a large skillet or grill pan over medium-high heat and lightly coat with olive oil. Remove the chicken from the marinade, allowing excess to drip off, and place in the hot pan. Cook 4–5 minutes per side over medium-high heat until the internal temperature reaches 165°F on an instant-read thermometer and the surface is golden brown. Transfer to a cutting board and let rest 5–10 minutes, then thinly slice.
4. 4In a second large bowl, toss the romaine with half of the reserved marinade. Add the cucumber, black olives, cherry tomatoes, and onion, tossing to combine.
5. 5Divide the salad evenly into 4 airtight containers while warm. Top each with an equal portion of the sliced chicken.
6. 6Drizzle each container with the remaining reserved marinade, seal, and refrigerate until ready to serve.