Mediterranean Chicken Salad

Ingredients:

• 450 g of skinless and boneless chicken thighs
• 1/4 cup extra-virgin olive oil + extra for drizzling
• Juice of 2 lemons
• 2 cloves garlic, finely grated
• 1 teaspoon dried mint
• 3 pitas without pockets, cut each into 8 wedges
• 4 cucumbers, halved lengthwise and cut into 1cm pieces.
• 450 g Campari or other small tomatoes on the vine
• 1 cup torn fresh parsley
• 4 green onions, thinly sliced
• 2 cups arugula or small spinach (about 60 g)
• 60 g feta, thinly sliced

Preparation:

1. Preheat the oven to broil. In a medium bowl, combine the chicken with 1 tablespoon olive oil, the juice of 1 lemon, garlic, mint, 1/2 teaspoon salt, and freshly ground black pepper. Set aside for 10 minutes.
2. Meanwhile, toss the pita wedges on a baking sheet with 1 tablespoon of olive oil and season with salt and pepper. Grill until lightly golden, about 1 minute per side; transfer to a large bowl.
3. Place the chicken on a baking sheet. Grill until cooked through and golden brown, about 4 minutes per side. Let cool.
4. Tear the pita bread in half. Add the cucumbers, tomatoes, parsley, and green onions to a bowl, then add the remaining 2 tablespoons of olive oil and the juice of the remaining lemon; toss to combine. Shred the chicken and add to the bowl along with the herbs. Season with salt and pepper and toss. Serve with feta cheese and a drizzle of olive oil.