ACTIVE TIME 25 MINUTES TOTAL TIME 50 MINUTES SERVES 4
✓ Gluten-Free
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)
PREHEAT broiler with oven rack about 8 inches from heat. Whisk oil, vinegar, and 2 1/2 teaspoons Greek seasoning in a large bowl. Transfer 1/4 cup oil mixture to a small bowl.
ADD chicken to large bowl with oil mixture and toss to coat. Let stand at room temperature for 20 minutes.
MEANWHILE, whisk tahini, 2 tablespoons water, and honey into oil mixture in small bowl.
PLACE marinated chicken on a large rimmed baking sheet lined with aluminum foil; discard marinade. Sprinkle with remaining 1/2 teaspoon Greek seasoning. Arrange feta cubes around chicken and brush with oil. Broil until feta is browned and chicken is cooked through, 10 to 13 minutes. Let stand for 5 minutes. Slice chicken into 1/4-inch-thick slices.
TOSS together lettuce, cucumbers, tomatoes, and 1/4 cup tahini dressing in a large bowl. Serve salad topped with chicken and feta and drizzled with remaining dressing.
PER SERVING: 588 Calories, 40g Fat (13g Saturated), 154mg Cholesterol, 2g Fiber, 43g Protein, 14g Carbs, 1,318mg Sodium, 4g Added Sugar