Tuesday, September 6, 2016

Greek Chicken Salad (2 Ways)

Hi there!  I hope everyone had a wonderful Labor Day yesterday.

Phew!  I'm actually glad it's over.  We ate way too much carbs yesterday!  I wasn't my intention but little things kept sneaking in to the menu and they added another level of carbs to the menu.  I am so ready for a salad today.


salad #1

I did double duty yesterday while we were grilling a wonderful juicy steak and snuck on a couple of chicken breasts to grill for today's salad.  Love doing that. Today we are gravitating toward Greek flavors.  This Greek Chicken Salad can be served two different ways.  I like mine to be about the chicken and array of Mediterranean vegetables along side, all covered with a delicious vinaigrette.  MGG loves same but wants some sort of lettuce mixed in with his vegetables to make it fuller.  Same salad two ways!

salad #2

The flavors of the Mediterranean really shine in this salad.  The marinade doubles as a salad dressing which makes things easy, and the lemon and oregano flavors pop in your mouth!  The chicken comes out juicy and so tasty and is perfect next to the cucumber, tomato salad mixture.  If you like olive, throw them in.  This is a versatile salad. 

It's hearty and easy to make.  Again, you can cook the chicken ahead and throw this together in no time at all.  Overall it's a great 30  minutes meal that you could make any weeknight. 

So Greek Chicken Salad is saving the day today, with a great low carb meal.


Greek Chicken Salad (2 Ways)

Serves: 4

2 large skinless boneless chicken breasts, cut in half to make four cutlets
4 Pita Bread, cut into eighths
Tazatziki (store bought)
    Marinade / Dressing:
    ¼ cup olive oil
    juice of 1 lemon  ( 2-3 Tablespoons )
    1 tablespoon red wine vinegar
    2 teaspoons minced garlic
    2 tablespoons dried oregano
    1 teaspoon salt
    Fresh ground black pepper
      For Salad #1:
      3 Persian or 1 English cucumber, halved lengthways and sliced thick
      1 pint cherry tomatoes (I used orange and red)
      1 orange bell pepper, sliced into strips
      ½ red onion, sliced thinly
      1/4 c Feta cheese, crumbled
        For Salad #2:
        1/2 head of romaine or red leaf lettuce, torn
        all other ingredients listed in Salad #1

          Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later.

          Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes to 1 hour. 

          To a large bowl, add all vegetables and toss.  Set aside.   

          Heat a outdoor grill to medium-high heat.  Add chicken, discarding the marinade to the grill.  Cook 5-6 minutes per side until cooked through (180 degrees) Remove from the grill and allow to rest 5 minutes.  Slice the chicken and arrange on plates.  Add dressing to the salad and toss.  Sprinkle with feta cheese.  Add salad to the side of the  chicken and add several pieces of pita bread to each plate.   Drizzle with any remaining dressing and serve with the tzatziki.

          adapted from Café Delites

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