Greek Chicken Salad

Now that summer weather is here, I’m all about having salads for dinner. A few weeks ago I made this Greek chicken salad and it is definitely a “do again”. The chicken marinates in olive oil, balsamic vinegar, and seasonings 15 minutes – overnight. It’s easy to do this ahead of time if you want to whip it all together just before serving. The dressing is made with tahini, lemons, and dijon mustard. Mix it all in a shaker (I love this one). It’s so good and has become a favorite vinaigrette to have with a simple tossed salad. It can also be made ahead, but you’ll want to pull it out of the fridge 30 minutes or so before you serve it so that the olive oil can liquify. The croutons are made with torn pieces of ciabatta bread and add nice rustic texture to the salad. Enjoy!

adapted from Halfbaked Harvest

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Greek Chicken Salad

Course Main Course

Cuisine Mediterranean

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Ingredients

Chicken & Croutons

• 1 lb. boneless, skinless chicken breast, cut into bite-size pieces
• 4 T. extra virgin olive oil
• 1 T. balsamic vinegar
• 1 t. paprika
• 1 T. chopped fresh oregano or marjoram
• 1 small shallot, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• red pepper flakes
• kosher salt
• cracked pepper
• 1 cup ciabatta bread, finely torn

Salad

• 6 cups romaine lettuce, torn
• 1 14 oz. can chickpeas, drained
• 1 cup cherry tomatoes, halved
• 2 small cucumbers
• feta cheese crumbles

Dressing

• 1/4 cup extra virgin olive oil
• 1/3 cup lemon juice (about 2 lemons)
• 2 T. red wine vinegar
• 2 T. tahini
• 1 T. dijon mustard

Instructions

• Combine chicken, 2 tablespoons olive oil and next 7 ingredients (through pepper flakes) plus a pinch of salt in a bowl. Marinate 15 minutes up to overnight.
• Make croutons by heating the remaining 2 tablespoons olive oil in a skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove and place on a plate. Wipe pan clean.
• Combine salad ingredients in a large bowl and toss.
• Combine vinaigrette ingredients in a jar and shake until smooth. Season with salt and pepper to taste. Thin with water if necessary.
• Heat the skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is thoroughly cooked.
• Add chicken, croutons, and dressing to the salad and toss. Serve with feta cheese.