Mary and Sara - Greek Salad with grilled chicken

Greek Salad with Grilled Chicken

Serves 2
Prep time: 30 min | Ready time: 30-40 minutes

Mary and Sara - Greek Salad with grilled chicken

Ingredients:

Two 6-ounce chicken breasts, plus olive oil for brushing

 

For the vinaigrette:

1/4 cup good red wine vinegar
1 teaspoon minced garlic (1 clove)
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup good olive oil

For Salad:

1 cup hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 cup red bell pepper, medium-diced
1 cup green bell pepper, medium-diced
1 cup cherry or grape tomatoes, cut in half
1/4 red onion, finely chopped
1/3 cup nut cheese, or feta (optional) (see note)
1/3 cup oil-cured olives, or Kalamata, pitted

We absolutely love Greek salad for all the crunchy veggies, the light red wine vinaigrette, and the pungent, earthy black olives. We seek the oil-cured ones in the olive bars, but Kalamata olives work great as well. Use what you like; if green olives are your thing, they work great as well. We recommend making the vinaigrette and even chopping the veggies a day in advance for quick and easy weeknight assembly. Sometimes we even double it to prep a second easy dinner with another protein source, such as salmon or halibut.

 

Directions:

 

Preheat grill and remove chicken from the refrigerator.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil. Pour the vinaigrette over the vegetables. Place the dressed cucumber, peppers, tomatoes, and red onion in a large bowl. Add the nut cheese or feta (if using) and olives, and toss lightly. Set aside to allow the flavors to blend.

Lightly brush chicken with olive oil. Season with salt and freshly ground pepper. Grill chicken breast for 3-5 minutes per side, until chicken is opaque in the center. 

Divide salad into two shallow bowls and top with grilled chicken.

Note:
Greek salads are traditionally made with feta cheese. Since we have been veering away from dairy these days for health reasons, we have been substituting Kite Hill brand ricotta cheese made from almonds. Do what works for you!

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