*Ingredients are in bold
2 ½ t red wine vinegar
1 T lemon juice
1 ½ t dried oregano
1 ½ T fresh thyme or 1 ½ t dried
¼ t pepper
¼ c Extra Virgin Olive Oil
Combine ingredients and whisk in oil in a steady stream
Reserve 2 ½ T for salad and pour the rest over the chicken.
3 tomatoes, diced
½ red onion, sliced
¾ C feta
Let this marinate in the dressing while you grill the chicken
4 chicken breasts, boneless
Whenever you use a marinade with vinegar, make sure that you pour it over your meat 15 minutes before you cook. Vinegar starts to cook the meat the minute it touches it, making your meat tough and dry.
You can grill the chicken whole and slice after it rests for a few minutes, or you can skewer it.
½ C plain yogurt (Greek style is best, but more expensive)
1 small cucumber
1 ½ T fresh dill or dried dill to taste (the dried has a slightly different taste, so use it
Stack pita, salad, chicken, and top with yogurt.