Food Recipes Grilled Chicken and Pepper Salad There’s grilled chicken, and then there’s marinated grilled chicken, and the two are worlds apart in deliciousness. The latter is involved in this easy dinner recipe, which starts with a garlicky-herb-filled yogurt for the chicken, followed by a quick grill alongside charred mini peppers and red onion. You’ll assemble all this with greens and toasted, torn pita pieces, which add excitement to each bite. Note that the yogurt mixture does double duty—as marinade and as a dressing, so make sure to divide it into two batches before adding the chicken. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on July 24, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 50 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 ¼ cups plain whole-milk yogurt 1 cup packed fresh flat-leaf parsley leaves 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons) 1 clove garlic 2 tablespoons olive oil, divided, plus more for grill grates 1 teaspoon kosher salt, divided 4 6-oz. boneless, skinless chicken breasts 8 ounces sweet mini peppers, halved lengthwise 1 red onion, sliced into ½-in. rings 2 6-in. pitas 1 5-oz. pkg. salad greens Directions Process yogurt, parsley, lemon zest and juice, and garlic in a blender until smooth, about 2 minutes. Transfer half of mixture to a small bowl; stir in 1 tablespoon oil and ½ teaspoon salt and set aside. Transfer remaining mixture to a dish; add chicken, turn to coat, and let stand at room temperature for 15 minutes. Remove chicken from marinade (discard marinade) and season with remaining ½ teaspoon salt. Preheat grill to high (450°F to 500°F) and lightly oil grates. Grill chicken, covered, flipping once, until grill marks appear and a thermometer inserted in thickest portion registers 165°F, about 6 minutes per side. Transfer to a cutting board and let rest for about 10 minutes. Meanwhile, toss peppers, onion, and remaining 1 tablespoon oil in a large bowl. Grill peppers and onion, uncovered, until charred and softened, 5 to 7 minutes. Remove from grill. Grill pitas, covered, flipping once, until warmed through and slightly toasted, about 2 minutes per side. Slice chicken and coarsely chop onion. Serve chicken on greens with peppers, onion, reserved yogurt mixture, and pitas. Print Nutrition Facts (per serving) 540 Calories 15g Fat 49g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 540 % Daily Value * Total Fat 15g 19% Cholesterol 135mg 45% Sodium 1002mg 44% Total Carbohydrate 49g 18% Total Sugars 10g Protein 50g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.