Chicken Gyro Salad

Ingredients 

• 1 teaspoon(s) (from 1 lemon) grated lemon peel
• 1/4 cup(s) (from 1 lemon) fresh lemon juice
• 1/4 cup(s) extra-virgin olive oil
• 2 clove(s) garlic, pressed
• 2 teaspoon(s) honey
• 1/2 teaspoon(s) dried oregano
• 1/8 teaspoon(s) salt
• 1/8 teaspoon(s) black pepper
• 1 1/2 pound(s) skinless, boneless chicken breast halves
• 2 medium yellow or orange peppers, cut into eighths
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 4 cup(s) chopped romaine lettuce
• 3 large tomatoes, seeded, chopped
• 1 seedless cucumber, chopped
• 1/3 cup(s) chopped, pitted green olives
• 1/4 cup(s) red onion, finely chopped
• 1/2 cup(s) crushed pita chips
• 1/4 cup(s) crumbled feta cheese

Directions

1. Prepare grill for covered direct grilling on medium.
2. From lemon, grate peel and squeeze juice into large bowl. Whisk in oil, garlic, honey, and oregano. Transfer 3 tablespoons dressing to large resealable bag along with chicken and 1/8 teaspoon each salt and black pepper. Marinate, refrigerated, 15 minutes or up to 1 hour.
3. Meanwhile, grill peppers 10 minutes or until tender, turning over once. Transfer to cutting board.
4. Grill chicken 12 to 14 minutes or until cooked through (165 degrees F), turning over once. Transfer to board with peppers; let stand 5 minutes. Thinly slice chicken; chop peppers.
5. Into bowl with dressing, stir 1/4 teaspoon each salt and black pepper, chopped peppers, lettuce, tomatoes, cucumber, olives, and onion. Transfer to serving bowl; top with chicken, pita chips, and feta.

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