Sabtu, 18 Januari 2014
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Greek Chicken Salad
Last night we had a delicious Greek-inspired dinner. I made spinach feta bread (which I will post the recipe for next) and this Greek Chicken Salad to go with it. I should probably say that the other way around - the bread was to go along with the salad. But when I found this bread recipe, I thought, "hmm, what dinner can I make that will go with this bread?" Anyway, I digress...
My husband served a 2-year church mission in Greece and therefore really likes Greek food. And I am definitely hooked too! I dont make it nearly as often as I should, but when I do it is delicious. This salad is basically a standard Greek salad (cucumber, tomato, onion, feta, olives) with the addition of lettuce and chicken. And then staying with the traditional greek salad dressing, I just used lemon juice and olive oil. Yum. I really like having salad for dinner, and thankfully Jeremy does too, so this is another great one that we will be adding to our list. I didnt use a recipe so these amounts are approximate and can be adjusted according to your own preference. I tried to pay attention to what I did, so here it goes. Oh, and these amounts were enough for the 2 of us (with a little leftover; we eat a lot), but if you want more, obviously do more!
Greek Chicken Salad
Chicken
1 large chicken breast
1/2 T. olive oil
juice of 1/2 lemon
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Put all ingredients in a ziploc bag. Marinate in the refrigerator for a few hours. (If you dont have time to marinate, Im sure it would be really good if you just rubbed this on before cooking). Cook on a grill pan in the oven for 45-50 min. (until done) at 375 degrees. Let cool and then cut into strips or bite-size pieces.
Salad
1/2 - 1 head romaine lettuce
1 small cucumber, chopped
1-2 tomatoes, chopped
1/4 c. red onion, chopped (or more if you like)
1/2 c. feta cheese, crumbled
1/3 c. kalamata olives
chicken (above)
juice of 1/2 lemon
olive oil
salt & pepper, to taste
Combine everything expect the lemon juice, olive oil, and salt and pepper. Squeeze lemon juice over the salad and drizzle olive oil. Season with salt and pepper. Toss salad and adjust amounts to your taste preference.
Greek Chicken Salad
Last night we had a delicious Greek-inspired dinner. I made spinach feta bread (which I will post the recipe for next) and this Greek Chicken Salad to go with it. I should probably say that the other way around - the bread was to go along with the salad. But when I found this bread recipe, I thought, "hmm, what dinner can I make that will go with this bread?" Anyway, I digress...
My husband served a 2-year church mission in Greece and therefore really likes Greek food. And I am definitely hooked too! I dont make it nearly as often as I should, but when I do it is delicious. This salad is basically a standard Greek salad (cucumber, tomato, onion, feta, olives) with the addition of lettuce and chicken. And then staying with the traditional greek salad dressing, I just used lemon juice and olive oil. Yum. I really like having salad for dinner, and thankfully Jeremy does too, so this is another great one that we will be adding to our list. I didnt use a recipe so these amounts are approximate and can be adjusted according to your own preference. I tried to pay attention to what I did, so here it goes. Oh, and these amounts were enough for the 2 of us (with a little leftover; we eat a lot), but if you want more, obviously do more!
Greek Chicken Salad
Chicken
1 large chicken breast
1/2 T. olive oil
juice of 1/2 lemon
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Put all ingredients in a ziploc bag. Marinate in the refrigerator for a few hours. (If you dont have time to marinate, Im sure it would be really good if you just rubbed this on before cooking). Cook on a grill pan in the oven for 45-50 min. (until done) at 375 degrees. Let cool and then cut into strips or bite-size pieces.
Salad
1/2 - 1 head romaine lettuce
1 small cucumber, chopped
1-2 tomatoes, chopped
1/4 c. red onion, chopped (or more if you like)
1/2 c. feta cheese, crumbled
1/3 c. kalamata olives
chicken (above)
juice of 1/2 lemon
olive oil
salt & pepper, to taste
Combine everything expect the lemon juice, olive oil, and salt and pepper. Squeeze lemon juice over the salad and drizzle olive oil. Season with salt and pepper. Toss salad and adjust amounts to your taste preference.
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