Greek Chicken Salad
17
- Prep Time25 hrs
- Total Time30 hrs
(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
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.
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.
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.
Add romaine, cucumbers and tomatoes to dressing. Toss to coat. Divide among 4 plates. Top with chicken, feta, olives and shallot.