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Greek Salad with Chicken




Source of Recipe


cuisine at home


List of Ingredients




For the Dressing —
Combine:
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
3 T. extra-virgin olive oil
1 T. sugar
1 T. garlic, minced
1/2 t. minced fresh rosemary
1/2 t. minced fresh thyme
1/2 t. minced fresh oregano
Pinch crushed red pepper flakes
Salt to taste

For the Chicken —
Marinate in 1/4 Cup Dressing:
2 boneless, skinless chicken breasts (about 5 oz. each)

For the Croutons —
Brush with Olive Oil; Toast:
2 pita bread rounds

For the Salad —
Prepare:
1 bag (10 oz.) mixed romaine/escarole salad greens
2 cups tomatoes, diced
1 cup cucumber, seeded, diced
1 cup bell peppers (red, green, yellow mix), diced
1/2 cup kalamata olives, pitted, halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, slivered

Sear Chicken in:
1 T. olive or vegetable oil

Sprinkle Salad with:
1/4 cup Italian parsley leaves
2 T. torn mint leaves











Recipe



Fresh or dried herbs are fine for the dressing. If using dried, be sure they were purchased within the last six months for freshness and cut back to 1/4 tsp. each.


Combine ingredients for dressing in a small bowl. Remove 1/4 cup for marinating chicken; set remaining dressing aside.

Marinate chicken in 1/4 cup dressing for at least 15 minutes or up to 2 hours. Chill if marinating chicken longer than 30 minutes, otherwise it may be marinated at room temperature.


Brush pita bread with oil and toast on a baking sheet in a 400° oven for 10 - 15 minutes, or until crisp and browned. Break into croutons when cool.


Prepare ingredients for salad, mounding the salad greens on a large platter and arranging other ingredients decoratively in rows on top.


Heat oil for searing chicken in a large nonstick skillet over high heat. Remove chicken from marinade (discard the excess); season with salt and pepper.


Sear chicken in oil on both sides until cooked through, 4 - 5 min. per side. Transfer to a cutting board and let rest 5 minutes, thinly slice against the grain, and arrange slices on greens.


Sprinkle salad with herbs, then drizzle with dressing and serve.