Rating: 3 stars
306 Ratings
  • 5 star values: 82
  • 4 star values: 43
  • 3 star values: 54
  • 2 star values: 91
  • 1 star values: 36
Kate Merker

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Credit: Antonis Achilleos

Recipe Summary test

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 298mg; 606 calories; calories from fat 43%; carbohydrates 43g; cholesterol 105mg; fat 30g; fiber 3g; iron 4mg; protein 41mg; saturated fat 8g; sodium 846mg.
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