Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken

Ingredients (serves 4):

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground black pepper, divided
  • Olive oil cooking spray
  • ± 350 gram chicken fillets
  • 50 gram plum tomatoes, halved, seeded, and quartered (about 6–8 tomatoes)
  • ½ large seedless cucumber, halved lengthwise and thinly sliced
  • ½ small red onion, thinly sliced
  • ± 80 gram feta cheese, crumbled
  • 1/3 cup pitted kalamata olives, halved
  • 3 tablespoons chopped fresh mint, divided
  • 4 cups torn lettuce

 

Method:

  1. Whisk together the olive oil, lemon juice, and honey.
  2. Add ½ teaspoon salt and 1/8 teaspoon pepper; set aside.
  3. Heat a grill pan to high.
  4. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through.
  5. Transfer to a cutting board; let stand 5 minutes.
  6. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette.
  7. Slice chicken into ± 12mm strips, add to salad, and toss gently.
  8. Place 1 cup lettuce on each of 4 plates, top with chicken mixture and remaining mint.
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