These loaded Greek salads are topped with yogurt marinated grilled chicken, feta, bell peppers, cucumber, red onion, and a delicious tzatziki dressing!
In a medium bowl, make the marinade for the chicken. Add the Greek yogurt, lemon juice and zest, garlic, dijon mustard, oregano, salt, pepper, and olive oil and stir to combine. Add the chicken and toss until coated. Set aside to marinade while you make the dressing.
While chicken is marinating, combine the Greek yogurt, lemon juice, garlic, olive oil, red wine vinegar, cucumber, dill and salt in a food processor or blender. Blend until completely smooth and creamy. Season to taste with pepper.
Heat a grill pan or outdoor grill to medium high heat and grill the chicken breasts until cooked through, about 4-5 minutes per side, depending on their thickness. Sometimes if they're super thick, I end up butterflying them so they cook through more easily.
Once chicken is cooked, let rest for a few minutes before slicing.
To assemble the salads, top the romaine with sliced grilled chicken, diced red bell pepper, diced cucumber, sliced red onion, olives, feta, fresh oregano, dill, and the dressing! Serve with warmed pita or naan.