Greek Salad with Chicken Feta “Croutons” and Tahini Dressing
Ingredients
- 6 Tbsp. extra-virgin olive oil, plus more for brushing
- 3 Tbsp. red wine vinegar
- 3 tsp. Greek seasoning (or 2 tsp. dried Italian seasoning and 1 tsp. kosher salt), divided
- 4 4-to-5-oz. chicken breast cutlets
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 1 8-oz. block feta cheese, drained, patted dry, and cut into 3/4-in. cubes (about 2 cups)
- 6 cups chopped romaine lettuce (from 1 head romaine)
- 1 1/2 cups thinly sliced Persian cucumbers (from 3 cucumbers)
- 1 cup halved cherry tomatoes (from 1 pt. tomatoes)
Instructions
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