Antonis Achilleos
Hands-On Time
25 Mins
Total Time
30 Mins
Other Time
Yield
Serves 4

How to Make It

Step 1

Heat oven to 200° F. Wrap the bread in foil and place in oven.

Step 2

In a medium bowl, combine the tomatoes, onion, Feta, and olives.

Step 3

In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.

Step 4

Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Step 5

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Step 6

Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.

Ratings & Reviews

/5
Reviews
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