Greek Grilled Chicken with Salad

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  2 tbsp Olive oil

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

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  0.5 cup Mayonnaise, Regular
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  0.5 cup Greek Yogurt (Nonfat)

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

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  2 tbsp Vinegar, Red Wine
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  1 tsp Garlic powder
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  1 tsp Oregano, Dried
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  1 tsp Basil, Fresh
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  1 tsp 1 teaspoon sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1.5 lbs Chicken Breast, Boneless Skinless

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

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  2 Lettuce, Romaine(1252g)
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  2 Cucumber(402g)
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  0.3 cup Olives, Black, Canned, Pitted
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  0.5 cup Tomato, Cherry
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  0 Yellow Onion(28g)

Instructions

1. 1In a large bowl, combine the olive oil, mayonnaise, Greek yogurt, red wine vinegar, garlic powder, oregano, fresh basil, sea salt, and black pepper. Transfer ¾ cup of the marinade to a small bowl, cover, and refrigerate for later use.
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 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 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.