Marinate chicken breasts in ½ cup Drew’s Organic Greek Olive Dressing & Quick Marinade for 30 minutes. Preheat grill to medium. Grill chicken until cooked through and until it reaches an internal temperature of 165 degrees, flipping halfway through cooking time (time will vary depending on thickness of chicken breasts).
Remove chicken from grill, let cool slightly and then thinly slice. Meanwhile, sprinkle feta cheese equally on naan and lightly toast each naan in your toaster oven until the feta begins to melt (1-2 minutes) – you’ll likely need to do this in batches, or toast in the oven if you prefer.
Remove naan from toaster and top with grilled chicken, cucumber, red onion, olives and drizzle with additional Drew’s Organic Greek Olive Dressing & Quick Marinade. Serve.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 lb. chicken breast
- 1/2 cup Drew's Greek Olive Dressing & Quick Marinade
- 4 garlic naan (Indian flatbread)
- 4 oz. feta cheese, crumbled
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and chopped