Chicken Greek Salad (RECIPE)

Chicken Greek Salad (RECIPE)

Ingredients

• 6 cups chopped lettuce , such as iceberg or romaine
• 2 8- ounce Chicken Breast , sliced or chopped
• 2 teaspoons extra virgin olive oil (use Kasandrinos)
• 4 artichoke hearts, canned, cut in quarters
• 2 cups sliced tomatoes
• ¼ cup feta cheese , broken into chunks

For the dressing

• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
  
• 1 clove garlic , peeled and minced
  
• 2 teaspoons oregano
  
• ½ teaspoon each of kosher salt and freshly ground black pepper
  

Baked chicken

• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon paprika, or smoked paprika
  
• 1/2 teaspoon dried basil
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried parsley
  
• salt and pepper, to taste
  

Instructions

• 1. Preheat your oven to 425F/220C. Mix the dried spices together in a small bowl. Rub the olive oil on both sides of the chicken, then rub the spices all over the chicken.

• 2. Place the chicken in an oven-safe baking dish and bake the chicken breasts for 20-25 minutes, flipping halfway, until cooked through.

• 3. Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.

• 4. To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more salt and pepper to taste.
  
  
• 5. Drizzle the dressing over the salad and toss to taste.
  

Enjoy!!

Servings : 2
Ready in : 14 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 334kcal

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