Boneless, skinless thighs mean that the grilled chicken in this Greek-inspired salad stays juicy—not dry—after cooking. The buttermilk and sour cream in the tzatziki dressing add tangy depth, and there’s diced cucumber in there for crunch, too. Looking for an easy way to mix up the flavors? Many pita chip brands have flavors like garlic-herb or even jalapeño, if you’re looking for a little spice. Shopping tip: Baby bell peppers are often sold in a plastic bag near the Persian cucumbers, not next to the regular (aka large) bell peppers.
8 boneless, skinless chicken thighs (about 2 lb.)
2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1¼ teaspoon freshly ground black pepper, divided
8 ounces multicolored baby bell peppers
2 Persian cucumbers
½ cup buttermilk
¼ cup sour cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, divided
2 romaine lettuce hearts, leaves separated
1 cup pita chips, crumbled
Sat fat 5g
How to Make It
Heat a grill pan over medium-high. Rub chicken thighs with 1 tablespoon oil, 1¼ teaspoons salt, and 1 teaspoon pepper. Toss baby bell peppers with remaining 1 tablespoon oil. Grill chicken and peppers in hot grill pan, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from heat; slice chicken.
Chop 1 cucumber and mix with buttermilk, sour cream, lemon juice, 1 tablespoon dill, and remaining ¾ teaspoon salt and ￼¼ teaspoon pepper in a small bowl. Divide lettuce among 4 plates; top evenly with grilled chicken and peppers. Slice remaining cucumber and add to salads. Drizzle with dressing, top with pita chips, and sprinkle with remaining 1 tablespoon dill.
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