Greek Chicken Salad

This is a favorite salad in our home. It is just now that I have written it down. I loosely based it on another recipe but had so many changes that the two recipes looked nothing like one another. Classic Greek salad called Horiatiki is the basis of this entrée salad, which includes chicken and lettuce. Mini-peppers replace green peppers, and the feta is crumbled rather than cubed. Make no mistake, though, the flavor shines through like the Greek sun!

4 servings

INGREDIENTS:

Vinaigrette

2 cloves garlic, minced

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

3 tablespoons fresh lemon juice

1 teaspoon dried oregano

½ teaspoon kosher salt, plus more to taste

¼ teaspoon crushed red pepper flakes

½ teaspoon Dijon mustard

1teaspoon honey, optional

Chicken

4 chicken boneless, skinless breast halves, cut into ½-inch pieces

¼ cup prepared vinaigrette

1 tablespoon garlic, minced

1 tablespoon fresh rosemary needles, minced

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

Salad

6 cups romaine lettuce, cut into ribbons crosswise

1 cucumber, halved, small diced

6 mini-peppers, halved, seeded, thinly sliced

½ medium red onion, peeled, thinly sliced, soaked in filtered water for 15 minutes

½ cup kalamata olives, halved lengthwise

½ cup feta cheese, crumbled

1 large or 2 small tomatoes, cut into thin slices or wedges

2 tablespoons fresh dill, torn into small sprigs

DIRECTIONS:

Vinaigrette

Whip the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt, red pepper flakes, Dijon mustard, and honey, if using.

Chicken

Combine the chicken cubes with vinaigrette, garlic, rosemary, salt, and black pepper in a non-reactive pan. Cover and refrigerate overnight.

Remove from the refrigerator one hour before roasting. Preheat the oven to 350°F. Roast the chicken until cooked through, about fifteen to twenty minutes. Remove from the oven and cool on a baking rack.

Salad

Toss the romaine, cucumber, mini-peppers, onions, olives, and feta cheese with the remaining vinaigrette. Place on a platter or four dinner plates. Top with tomatoes, chicken cubes, and dill sprigs.

Greek Chicken Salad

Greek Chicken Salad
Yield: 4
Author:
Prep time: 30 MinCook time: 20 MinInactive time: 8 HourTotal time: 8 H & 50 M
This is a favorite salad in our home. It is just now that I have written it down. I loosely based it on another recipe but had so many changes that the two recipes looked nothing like one another. Classic Greek salad called Horiatiki is the basis of this entrée salad, which includes chicken and lettuce. Mini-peppers replace green peppers, and the feta is crumbled rather than cubed. Make no mistake, though, the flavor shines through like the Greek sun!

Ingredients

Vinaigrette
  • 2 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon Dijon mustard
  • 1teaspoon honey, optional
Chicken
  • 4 chicken boneless, skinless breast halves, cut into ½-inch pieces
  • ¼ cup prepared vinaigrette
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh rosemary needles, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
Salad
  • 6 cups romaine lettuce, cut into ribbons crosswise
  • 1 cucumber, halved, small diced
  • 6 mini-peppers, halved, seeded, thinly sliced
  • ½ medium red onion, peeled, thinly sliced, soaked in filtered water for 15 minutes
  • ½ cup kalamata olives, halved lengthwise
  • ½ cup feta cheese, crumbled
  • 1 large or 2 small tomatoes, cut into thin slices or wedges
  • 2 tablespoons fresh dill, torn into small sprigs

Instructions

Vinaigrette
  1. Whip the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt, red pepper flakes, Dijon mustard, and honey, if using.
Chicken
  1. Combine the chicken cubes with vinaigrette, garlic, rosemary, salt, and black pepper in a non-reactive pan. Cover and refrigerate overnight.
  2. Remove from the refrigerator one hour before roasting. Preheat the oven to 350°F. Roast the chicken until cooked through, about fifteen to twenty minutes. Remove from the oven and cool on a baking rack.
Salad
  1. Toss the romaine, cucumber, mini-peppers, onions, olives, and feta cheese with the remaining vinaigrette. Place on a platter or four dinner plates. Top with tomatoes, chicken cubes, and dill sprigs.

Nutrition Facts

Calories

477.43

Fat (grams)

44.85 g

Sat. Fat (grams)

8.35 g

Carbs (grams)

36.38 g

Fiber (grams)

5.5 g

Net carbs

30.92 g

Sugar (grams)

9.16 g

Protein (grams)

8.63 g

Sodium (milligrams)

933.65 mg

Cholesterol (grams)

17.54 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Greek salad, Horiatiki
main dish salad
Greek
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Linda HierholzerSALADS