HIGH PROTEIN GREEK CHICKEN SALAD

Greek-Inspired Chicken Salad

For the Chicken:

• 2 pounds boneless, skinless chicken breasts
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons avocado oil

For the Salad:

• ½ cup cherry tomatoes, quartered
• 3 tablespoons red onion, diced small
• ½ cup kalamata olives, pitted and chopped
• ½ cup English cucumber, chopped
• ½ cup pepperoncinis, roughly chopped
• ⅓ cup fresh parsley, chopped

For the Dressing:

• ½ cup unflavored plant-based yogurt (or Greek yogurt if not dairy-free)
• Juice of ½ lemon
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon dried oregano
• 1 heaping tablespoon fresh dill, chopped
• 1 clove garlic, minced
• Salt and pepper, to season

For Serving:

• Gluten-free pita chips (optional, such as Simple Mills)

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Instructions:

1. Cook the chicken:

   • Preheat the oven to 400°F.
   • Season the chicken breasts with oregano, paprika, garlic powder, onion powder, salt, and pepper.
   • Heat avocado oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 4 minutes on each side until browned.
   • Transfer the skillet to the oven and roast the chicken for 9 minutes.
   • Remove from the oven and let rest for 5 minutes before slicing into bite-sized pieces.

2. Prepare the salad:

   • While the chicken cooks, chop the tomatoes, red onion, olives, cucumber, pepperoncinis, and parsley.

3. Make the dressing:

   • Whisk together yogurt, lemon juice, olive oil, red wine vinegar, oregano, dill, and garlic. Season with salt and pepper to taste.

4. Assemble the salad:

   • Toss the sliced chicken and chopped veggies with the yogurt dressing.

5. Serve:

   • Serve with gluten-free pita chips if desired. Enjoy!