Greek Chicken Salad with Tzatziki Dressing

Ingredients
2 lbs.	ROSIE® Organic Boneless Skinless Chicken Thighs Go Shopping
1/2 cup	Greek yogurt
2 tbsp.	olive oil
1 clove	minced garlic
2 tsp.	chopped fresh oregano
1 oz.	fresh-squeezed lemon juice
	salt and pepper
	Salad
1/2 head	of romaine lettuce, washed and chopped
1/2	red pepper, diced into 1/2 inch pieces
1/2 cup	kalamata olive, pitted and halved
1 cup	grape tomatoes, halved
1/2	English cucumber, seeded, diced into 1/2 inch pieces
1/2 cup	crumbled feta cheese
	Dressing
1/4	cucumber, peel and seeded
1/4 cup	sour cream
1/4 cup	Greek yogurt
1 clove	garlic minced
1 tbsp.	honey
2 tbsp.	olive oil
1 tbsp.	chopped fresh dill
1/4 cup	lemon juice
	salt and pepper

Method
1	In a medium bowl, add the yogurt, garlic, lemon juice, olive oil, oregano, salt, and pepper. Add the chicken and coat thoroughly, cover in plastic and refrigerate 1-3 hours.
2	Grate the cucumber with a fine grater into a small bowl. Add all other ingredients and mix until smooth.
3	With grill brush, clean grill grates then season with oil. Preheat grill to medium-high. Once the grill is hot, place marinated thighs onto grate Grill on direct heat for 25-30 minutes turning every 5-7 minutes. Grill until the internal temperature of the chicken reaches 165°.
4	When finished, let it rest for 5 minutes and cut into thin strips. The yogurt in the marinade helps tenderize the chicken and draw the flavor into the thighs. You can also make this as a wrap or sandwich by adding your favorite pita bread or naan bread. The herbs and freshness of the salad pairs perfectly with a chilled glass of Sonoma Coast Sauvignon Blanc.

Ingredients