Greek Chicken Salad

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Greek Chicken Salad

(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)

We levelled up this meal-in-a-bowl salad with hearty chicken, then an ultra-fresh vinaigrette, and added cherry tomatoes, feta, olives and mini cucumbers.


Ingredients

  • 600 g skinless, boneless chicken breasts , cut into 3/4-in. cubes
  • 4 garlic cloves , minced, divided
  • 3 tbsp chopped dill , divided
  • 2 1/2 tbsp chopped oregano , divided
  • 1/3 cup plus 2 tbsp olive oil , divided
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 heads romaine , lettuce chopped
  • 2 mini cucumbers , cut into 1/2-in. rounds
  • 1 pint cherry tomatoes , halved
  • 1/3 cup crumbled feta cheese
  • 1/4 cup kalamata olives , pitted and halved (optional)
  • 1 shallot , thinly sliced (optional)

Instructions

  1. Stir chicken with 3 minced garlic cloves, 2 tbsp dill, 2 tbsp oregano, 2 tbsp oil, lemon zest and ½ tsp salt in a large bowl until coated. Season with pepper. Set aside at room temperature for 10 min.
  2. Meanwhile, whisk remaining minced garlic with lemon juice, Dijon and remaining ⅓ cup oil, 1 tbsp dill, ½ tbsp oregano and ½ tsp salt in a large bowl until combined. Set aside.
  3. Heat a large non-stick frying pan over medium-high. Add chicken. Cook, stirring occasionally, until golden-brown and chicken is cooked through, 5 to 7 min.
  4. Add romaine, cucumbers and tomatoes to dressing. Toss to coat. Divide among 4 plates. Top with chicken, feta, olives and shallot.

For more hearty, meal-in-a-bowl salads

click here.

For more hearty, meal-in-a-bowl salads

click here.