It’s Wednesday and that means today is another salad recipe for my Summer Salad Series. Today I am sharing a recipe that was featured as one of Sunset Magazine’s best salad recipes. If you like traditional greek flavors you will love this salad. The original recipe used pita chips but I grilled pita and cut it into triangles for my salad (that way I could use the left over pitas for sandwiches later in the week).
2 boned, skinned chicken breast halves ( you could use rotisserie chicken to save time) About 6 tbsp. extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon fresh oregano leaves
1/2 teaspoon freshly ground black pepper
1 bunch asparagus, trimmed and cut in half lengthwise
4 ounces block feta cheese, broken into chunks
2 cups halved grape tomatoes
1/2 cup pitted kalamata olives
2 cups pita chips (I grilled pita bread and made my own)
2 cups loosely packed baby arugula
Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.
In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.