Greek Grilled Chicken with Salad

Ingredients

• 2 Tbs EVOO
• 1⁄2 cup mayonnaise
• 1⁄2 cup Greek yogurt
• 2 Tbs red wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sea salt
• 1⁄4 tsp black pepper
• 1‌1⁄2 lb boneless, skinless chicken thighs or breasts
• 2 romaine hearts, chopped
• 2 Persian cucumbers, sliced
• 1⁄3 cup Kalamata olives, pitted
• 1⁄2 cup cherry tomatoes, halved
• 1⁄4 small red onion, thinly sliced

Directions

1. In a large bowl, combine the olive oil, mayonnaise, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt and pepper. Transfer 3⁄4 cup of the marinade to a small bowl or jar, cover, and place in the fridge.
2. Pat the chicken dry and add it to the remaining marinade in the large bowl. Toss to coat well, then let marinate for at least 1 hour or up to overnight covered in the refrigerator.
3. Preheat the grill on high. Brush the grates with olive oil.
4. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, cover, and cook for 4 to 5 minutes per side, or until the internal temperature of the chicken reaches 165° F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 to 10 minutes. Thinly slice the chicken.
5. In a second large bowl, toss the romaine with half of the reserved marinade. Add the cucumbers, olives, tomatoes, and onion and toss to combine.
6. Divide the salad between bowls and top with the sliced chicken. Drizzle with the remaining marinade.