Greek Salad with Chicken

Bychefpatty

Greek Salad with Chicken

Print Recipe
Servings 4 Servings

Ingredients
  

  • Vinaigrette:
  • ¼ cup red wine vinegar
  • 1 lemon, zested and juiced
  • 1 orange, juiced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey or maple syrup
  • 2 teaspoons dried oregano
  • 2 cloves garlic, finely chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 cup neutral flavored oil, such as canola, grapeseed, "light" olive oil or sunflower oil
  • Chicken:
  • 2 chicken breasts, preferably, not the thin cut
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup vinaigrette
  • Salad:
  • 6 cups romaine lettuce
  • 2 cups roughly chopped ripe tomatoes or cherry tomatoes
  • 1 cup cooked quinoa, optional
  • 1 cup hummus
  • 2 red or yellow peppers, cut into chunks
  • 1 large seedless cucumber, sliced into half-moons
  • ½ red onion, thinly sliced or pickled
  • ½ cup olives, Castelvetrano or Kalamata, halved or smashed
  • 8 ounces feta, drained and crumbled or cubed
  • freshly ground black pepper to taste
  • pita bread or chips

Instructions
 

  • Vinaigrette:
  • In a small bowl or glass jar, whisk together all the ingredients. Set aside or if not using right away, refrigerate until ready to use.
  • Chicken:
  • Place chicken in a large bowl and season with salt + pepper. Pour vinaigrette over the chicken and marinate for at least 20 minutes to 1 hour. Drain the chicken from the marinade, discarding the marinade.
  • Preheat oven to 425°F. Line a sheet pan with parchment paper or spray with oil to coat the bottom of the pan.
  • Arrange chicken in prepared pan; transfer to the oven. Roast for 35-40 minutes or until the internal temperature of the chicken reaches 165°F and golden brown in color.
  • Remove from oven and cover with foil for 10-15 minutes. Slice and set aside until ready to assemble the salad.
  • Salad:
  • Place lettuce in a large serving bowl. In a separate large bowl, combine tomatoes, quinoa, bell peppers, red onion, and olives; gently toss to coat. Drizzle remaining vinaigrette (to taste) over lettuce, add tomato and pepper mixture to the bowl with the lettuce. Top with sliced chicken, feta, hummus, and pita bread or chips on the side. Taste and adjust for more freshly ground black pepper if desired. Enjoy!

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