Grilled chicken and dried apricot salad on Greek flatbread

Ingredients:

• 3 boneless, skinless chicken breasts, weighing 180g each.
• 3 tbsp olive oil + more for greasing the grill
• 1 cup dried apricots
• 0.5 cups orange juice
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 tbsp red wine vinegar
• 1 teaspoon dried oregano
• 1 small clove of garlic, finely grated
• 2 whole grain flatbreads or pitas, 15cm in diameter.
• 6 cups shredded romaine lettuce (about 1 small head)
• 1 cup cherry tomatoes, halved
• 2 tablespoons pickled pepper rings
• 1 cucumber, sliced
• 2 cups Greek yogurt, 2% fat

Preparation:

1. Preheat grill to medium heat and lightly oil the grates.
2. In a small microwave-safe bowl, combine the dried apricots and orange juice. Microwave until the apricots are soft, about 3 minutes.
3. Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Slowly whisk in the olive oil. Season the chicken breasts with 1/4 teaspoon salt and black pepper to taste, then toss with 2 tablespoons of the dressing.
   
   Grill until crisp grill marks appear and the internal temperature reaches 165°F (74°C), 4-5 minutes per side. Let rest for a few minutes, then slice.
4. Lubricate flatbreads Toss with a little of the remaining dressing and lightly grill on both sides. Cut each tortilla into six triangles. Toss the lettuce, tomatoes, pepperoncini, and cucumbers with the remaining dressing. Divide the chicken, tortilla slices, and lettuce evenly among four plates, or serve the lettuce on top of the tortillas.
5. For dessert, divide the yogurt into four bowls, top with dried apricots and drizzle with the juices.