I'm always ready for a salad, especially when the warmer weather appears. One of my favorite easy dinners is Greek Salad with Chicken. This salad comes together so quickly, and I use the delicious dressing for the chicken marinade as well, which makes preparing this so easy. I also cooked the chicken in the house, but it would be ideal grilled.
Ingredients for Greek Salad with Chicken:
Chicken:
2 pounds boneless chicken breasts
1/3 cup of dressing, see below
Salad:
3 mini heads of romaine lettuce, sliced
1 red bell pepper, seeded and sliced
1 small red onion, diced or thinly sliced
4-6 tomatoes depending on the size, quartered
1 English cucumber,, halved, seeded, and sliced
3/4-1 cup crumbled feta cheese, I like to buy a chunk and crumble my own
10 stuffed grape leaves
1/2 cup kalamata olives
2 tablespoons chopped fresh dill
Dressing:
3/4 cup + 2 tablespoons olive oil
1/4 cup lemon juice
1/4 cup + 2 tablespoons red wine vinegar
2 teaspoons dried oregano
5 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon zest
1 teaspoon kosher salt
3/4 teaspoon black pepper
Time-Saving Tip: Prepare the dressing earlier in the day.
Let's see what we need.
We're ready to cook.
Prepare the dressing by combining all of the ingredients except for the oil. Once mixed, whisk in the oil.
Coat the chicken with 1/3 cup of the dressing. If you have time, let it marinate in the refrigerator for a couple of hours. If not, that's okay too. Heat a non-stick pan and cook the chicken, turning a few times when cooking. The internal temperature should read 160 degrees. Let rest and slice before adding to the salad.
Prepare the vegetables by scooping the seeds out of the cucumbers and slicing the lettuce.
Build the salad by first adding the lettuce to the bowl. Then add the tomatoes, grape leaves, cucumbers, and well you get the idea. Once all of the vegetables, olives, and cheese are added top with the sliced chicken, sprinkle with chopped fresh dill and drizzle with the dressing.
It's ready! Greek Salad is so delicious and is a salad I make often. I love the flavors and how the chicken blends with all of the other ingredients. And the dressing is incredible and so good as a marinade as well.
Enjoy!
Greek Salad with Chicken:
Chicken:
2 pounds boneless chicken breasts
1/3 cup of dressing, see below
Salad:
3 mini heads of romaine lettuce, sliced
1 red bell pepper, seeded and sliced
1 small red onion, diced or thinly sliced
4-6 tomatoes depending on the size, quartered
1 English cucumber,, halved, seeded, and sliced
3/4-1 cup crumbled feta cheese, I like to buy a chunk and crumble my own
10 stuffed grape leaves
1/2 cup kalamata olives
2 tablespoons chopped fresh dill
Dressing:
3/4 cup + 2 tablespoons olive oil
1/4 cup lemon juice
1/4 cup + 2 tablespoons red wine vinegar
2 teaspoons dried oregano
5 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon zest
1 teaspoon kosher salt
3/4 teaspoon black pepper
Prepare the dressing by combining all of the ingredients except for the oil. Once mixed, whisk in the oil. Coat the chicken with 1/3 cup of the dressing. If you have time, let it marinate in the refrigerator for a couple of hours. If not, that's okay too. Heat a non-stick pan and cook the chicken, turning a few times when cooking. The internal temperature should read 160 degrees. Let rest and slice before adding to the salad.
Build the salad by first adding the lettuce to the bowl. Then add the tomatoes, grape leaves, cucumbers, and well you get the idea. Once all of the vegetables, olives, and cheese are added top with the sliced chicken, sprinkle with chopped fresh dill and drizzle with the dressing.
Time-Saving Tip: Prepare the dressing earlier in the day.
Comments