NO MO FOMO

YOLO and I'm No Chicken Greek Lemon Salad

INGREDIENTS

For the Greek Lemon Chicken

• 1 pound boneless skinless chicken breasts, cut into bite-size chunks
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh dill
• 1 small shallot, chopped
• 4 cloves garlic, minced or grated
• zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon each kosher salt, and cracked black pepper

For the Salad

• 1 large head of romaine lettuce, chopped
• 1 (14 ounces) can chickpeas, drained
• 1-pint cherry tomatoes, halved
• 1 Persian cucumber, sliced
• 1/2 a red onion, sliced thin
• 2 avocados, sliced
• 1 cup whole pepperoncinis
• 4 ounces feta cheese
• Fresh herbs for topping

For the Dressing

• 1 clove garlic, grated or squeezed through a garlic press
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh dill
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1/4 cup full fat plain Greek yogurt
• 1/4 cup Duke’s mayonnaise
• Kosher salt and black pepper

INSTRUCTIONS

1. In a bowl, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, salt, and pepper. Marinate for at least an hour or up to overnight in the fridge.
2. If you don't want the wooden skewers to burn in the oven, soak them in warm water for about 20 minutes. Preheat oven to 450°F.
3. Thread the pieces of chicken onto the skewer. If the piece is kind of long thread it twice through the skewer so it's not dangling off. Once the skewer is full, repeat with the other skewers until all the chicken is threaded.
4. Place the skewers on your rack and tray, making sure they are spaced apart.
5. Roast in the oven for 15 minutes, then flip over and roast for another 5 minutes. Make sure the chicken has cooked through in the center and then take it out of the oven. Keep warm.
6. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
7. To make the vinaigrette. In a glass jar or container with a tight-fitting lid, add garlic, salt, pepper, oregano, lemon juice, oil, yogurt, and mayonnaise. Shake until all ingredients are combined. Refrigerate until ready to use. This dressing may need to be shaken or stirred before serving.
8. To the salad, add the chicken, and drizzle with the vinaigrette. Once the salad has been tossed, serve immediately, serve alongside warm pita bread.