Ultimate Greek Salad
Looking for a quick and healthy family dinner? We love a good salad but it has to be full of depth in flavor and fresh ingredients. This one fits our bill! Great for a weeknight meal and also perfect to meal prep for the week ahead. If preparing ahead, don’t add salad dressing until ready to serve.
Serves 4-6
Ingredients:
4 cups cooked, shredded boneless chicken breast (check out our Lemon Herb Chicken recipe)
2 heads romaine, thinly sliced
3 cups baby arugula
1 cup cucumbers, roughly chopped
1/2 cup roasted red peppers, diced
1/2 cup Kalamata olives, pitted and roughly chopped
1 cup green olives, pitted and roughly chopped
1 cup grape tomatoes, sliced
1/2 red onion, cut into slivers
1 - 15 oz can garbanzo beans, drained and rinsed
To Serve:
1 cup feta cheese, crumbled
1/2 cup fresh Italian parsley, roughy chopped
Dressing:
1/2 cup olive oil
2 Tbsp lemon juice
2 Tbsp red wine vinegar
1 tsp dijon mustard
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
Directions:
If using our Lemon Herb Chicken recipe, prep that first.
Chop and prep all salad ingredients (chicken through garbanzo beans) and toss in a large bowl.
Combine all ingredients for dressing and whisk well. Toss dressing in salad.
Plate salad and top with crumbled feta.
Lemon Herb Chicken
Serves 4-6
Ingredients:
1 1/2 - 2 lbs chicken breasts
2/3 cup olive oil
Zest and juice of two lemons
1/4 cup agave syrup or honey
2 tsp onion powder, garlic powder and dried oregano
1 tsp ground mustard and smoked paprika
1 Tbsp dried basil
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper
Directions:
Mix marinade ingredients (olive oil through black pepper) in a medium sized bowl or glass measuring cup. Whisk well to combine.
In a gallon sized ziploc bag, combine chicken breasts and marinade. Seal tightly and try to remove as much air as possible. I recommend adding a second gallon sized bag over the first one to ensure the marinade doesn’t leak.
Let chicken marinade for as long as possible in the refrigerator, at least 4 hours but up to overnight, if possible. When placing in refrigerator, lay flat so that the marinade covers as much of the chicken as possible.
Cook either indoors in a nonstick skillet over the stove or outdoors on the grill. Heat stove or grill to medium high heat. Remove chicken breasts from bag using tongs, allowing extra marinade to drop off. Discard extra marinade. Cook 5-6 minutes on first side. Flip and cook another 5 minutes on other side. If your chicken breasts are thick, you will want to confirm internal temperature has reached 165 degrees.
Remove from heat and cover. Let sit for 5 minutes. Great on a salad, in a wrap or on its own. Note, if you make a salad, add some fresh basil leaves with the greens as it really brings out the marinade flavors!