For the croutons:
2 slices crusty bread, cut into 1-inch squares
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon oregano
For the salad:
2 heads romaine lettuce, sliced into 1-inch pieces
1/2 small red onion, sliced
2 Persian cucumbers, sliced
1/4 cup pitted kalamata olives, halved
2 cups chopped cooked chicken
For the dressing:
1/4 cup plain yogurt (whole or low-fat)
1 tablespoon olive oil
1 tablespoon lemon juice
1 small clove garlic, pressed or grated on a microplane
1/2 cup (2 ounces) crumbled feta cheese
Spread the cubed bread out on a foil-lined toaster oven sheet pan, or in a skillet if you don't have a toaster oven. Sprinkle the olive oil, lemon juice, and oregano over the bread and toss to coat evenly. Toast the bread or sauté over medium heat for a few minutes, until croutons are browned.
In a large salad bowl, combine the lettuce, onion, cucumbers, and olives. Add the croutons and chicken to the salad bowl with the vegetables. In a small bowl, whisk together all of the dressing ingredients, then pour over the dressing and toss until all of the ingredients are evenly coated.
Recipe Notes:
- To make this recipe with uncooked chicken, poach 2 pounds of boneless, skinless chicken breasts before assembling the salad. (See how here: How To Cook Moist, Tender Chicken Breasts Every Time)