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Greek Salad w Marinated Oragano Chicken




Source of Recipe


More than burnt toast


Recipe Link: http://morethanburnttoast.blogspot.com/

List of Ingredients




For the chicken:

1 lemon, juiced
2 T extra-virgin olive oil
1 tsp dried oregano
salt to taste
freshly ground black pepper
4 (6 to 7-ounce) boneless, skinless, chicken breasts

For the dressing:

1/4 cup extra-virgin olive oil
2 T red wine vinegar
1 lemon, juiced
2 cloves garlic, crushed
1 tsp dried oregano
3 pinches salt
freshly ground black pepper

For the salad:

mesclun (mixed salad) greens
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, sliced
1/4 cup crumbled feta cheese (half the fat if possible)

***************************
To marinate the chicken: In a bowl, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.

To make the dressing: Combine all the ingredients. Refrigerate until ready to serve. Bring to room temperature before tossing salad.

Assemble the salad: Place salad greens in larg bowl. Add cucumbers, tomatoes, red onion, olives, and feta.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. ( I chose to barbeque my chicken) Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Toss salad just before serving with dressing and fan chicken out on top.

Recipe