Greek Salad with Chicken

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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 25 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Romaine lettuce, chopped 600 g 8 cups
Plum tomatoes, quartered 200 g / 8 oz About 4 tomatoes
Cucumber, sliced into chunks 400 g 1 cucumber
Red onion, thinly sliced ¼ cup
Kalamata olives, pitted and halved 40 g About 10 olives
Olive oil, extra virgin 30 g 30 mL /2 tbsp
Vinegar, red wine 15 g 15 mL / 1 tbsp
Sugar, white 2 g ½ tsp
Garlic, minced 1 clove
Salt to taste
Black pepper, freshly ground to taste
Chicken, boneless, skinless 450 g / 1 lb
Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Feta cheese, crumbled 38 g ¼ cup
Lemon For squeezing 1 lemon

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Add lettuce, tomatoes, cucumber, red onion, Kalamata olives to a large bowl.

Whisk together olive oil, vinegar, sugar, garlic, salt, and pepper in a bowl. Set aside.

3 Butterfly chicken by cutting the breast horizontally and opening like a book. Brush chicken breasts with dressing.

4 Heat a skillet over medium heat. Add 1 tbsp of olive oil. Cook one chicken breast for 4 minutes on each side, or until chicken reaches an internal temperature of 74°C / 165°F. Cut into 1/4-inch-thick slices. Repeat with the second breast.

Pour remaining dressing over salad ingredients, then add salt and pepper. Toss.

Divide the salad. Top each serving with sliced chicken, sprinkle with feta cheese and lemon juice. Serve.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • You can use iceberg lettuce instead of romaine if you prefer.

  • Garnish your salad with chopped parsley if you have some.
  • If tomatoes aren’t in season, use cherry tomatoes as they are juicy!

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