Greek Salad with Oregano Marinated Chicken
- Number of Servings: 4
Ingredients
For the chicken:1 lemon, juiced2 tablespoons extra-virgin olive oil1 teaspoon dried oreganoA couple good pinches salt10 grinds black pepper4 (6 to 7-ounce) boneless skinless chicken breastsFor the dressing:¼ cup extra-virgin olive oil2 tablespoons red wine vinegar1 lemon, juiced2 cloves garlic, smashed with the side of your chef’s knife1 teaspoon dried oregano3 pinches salt10 to 15 grinds black pepperFor the salad:2 to 3 hearts romaine lettuce1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks½ red onion, very thinly sliced½ cup pitted kalamata olives, coarsely chopped¼ cup crumbled feta cheese
To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMDIOSA.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMDIOSA.
Nutritional Info Amount Per Serving
- Calories: 335.1
- Total Fat: 25.4 g
- Cholesterol: 49.6 mg
- Sodium: 648.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.8 g
- Protein: 19.7 g
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