Greek Salad with Chicken
Once spring starts rolling around, or even thinking about rolling around, I automatically crave salads, and this one is always at the top of the list. I got this recipe from a dear friend early in my discovery of my love for cooking, so there’s always a certain nostalgia in it for me too. Homemade dressings can really transform a salad!
Vegetarian: Omit chicken.
Paleo: Omit feta cheese.
- Duration
- Prep Time
- 4Servings
Ingredients
Chicken:
4 thin chicken breasts
1 tsp oregano
1 tsp salt
½ tsp pepper
2 Tbsp olive oil
Dressing:
2 tsp garlic powder
2 tsp ground basil
2 tsp pepper
⅛ tsp salt
¼ c Dijon or brown mustard
2 Tbsp soy sauce or tamari
¼ c olive oil
Salad:
2 cucumbers, peeled and chopped
½ red onion, sliced
1 head Romaine lettuce, torn
2 tomatoes, sliced
6 oz feta cheese
12 Greek olives
Preparation
1. For the chicken, mix together oregano, salt, and pepper in a small prep bowl. Season the chicken liberally with the seasoning mix.
2. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add chicken and cook about 4-5 minutes per side, or until browned and no longer pink (registering 165° on a meat thermometer).
3. For the salad, whisk dressing ingredients together, or shake together in a mason jar. Add salad ingredients to a large salad bowl.
4. Toss with dressing, starting with a little and adding more as needed (the dressing is thick and a little goes a long way).