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In a medium bowl, combine the tomatoes, feta, onion and olives.
In a large bowl, whisk together 4 tablespoons of olive oil, 1 1/2 teaspoons of vinegar, lemon juice, oregano and 1/4 teaspoon pepper. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss and set aside. Add the chicken to the remaining vinaigrette and toss to coat.
Heat the remaining olive oil in a large skillet over medium-high heat. Remove the chicken from the liquid and transfer to the skillet and cook until golden brown and cooked through 3-4 minutes per side.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and remaining vinegar. Serve with the bread, the cooked chicken and tomato salad.
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Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.