*When using a purchased vinaigrette, we enjoy Gazebo Room’s Greek dressing and marinade. It is the dressing on which I modeled my homemade Greek dressing recipe. For best flavor when using store-bought, simply choose a quality brand that you enjoy.
Flavor boost: When serving with rice, orzo or another grain or pasta of choice, stir a few tablespoons of the dressing into the hot cooked grain or pasta.
•You could substitute chicken thighs. Dark meat will simply require a few extra minutes to fully cook.
•I think sliced flank steak (or a similar cut of quick-cooking beef) would be especially good with the Greek version.
•Canned artichokes are packed in water, and for best flavor, I like to rinse them. If you have jarred artichokes that are packed in oil, you may absolutely use them. Simply drain well and perhaps start with a tablespoon or so less of the dressing.
•The olives and feta are excellent flavor boosters in this recipe but can certainly be omitted if you aren’t a fan – or serve them on the side if some enjoy and some do not. Similarly, green olives could be used if that’s what you have on hand. When opting for Italian dressing, blue cheese or even a shredded Italian blend would provide worthy feta alternatives for those who prefer.
•Garlic lovers could add 2 minced cloves along with the vinaigrette. Onion lovers could sauté half a medium onion (yellow or red) along with the chicken.
•When available, you could add a light sprinkle of chopped fresh herbs like oregano, thyme, marjoram, chives, etc.