Greek Chicken Chopped Salad

I’ve been CRAVING all things Greek lately…suppose it’s the hot weather, but we just can’t seem to get enough!

Those crisp Summertime vegetables, combined with the tangy cool feta, and salty olives. This simple salad provides a good dose of antioxidants + protein.

Enjoy on the patio for lunch or dinner with your favorite people!

Makes about 4 servings

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
  
• 1 Tbsp dried oregano
  
• 3 Tbsps fresh lemon, juice
  
• 2 Tbsps extra virgin olive oil
  
• sea salt and fresh ground black pepper, to your taste
  
• 1/2 cup black pitted olives, sliced
  
• 2 small cucumbers, sliced
  
• 1.5 cups cherry tomatoes, halved
  
• 1 small red onion, sliced
  
• 4 cups packed arugula or other greens of choice
  
• 2-3 oz. feta cheese, cubed

For the homemade Red Wine Vinaigrette:

• 3 Tbsp Red Wine Vinegar
• 1/4 cup extra-virgin olive oil
• 2 fresh garlic cloves, minced or pressed
• 1 tsp dijon mustard
• 1 tsp dried oregano
• sea salt and fresh ground black pepper, to your taste

Instructions:

Place chicken in a shallow glass dish and add in oregano, lemon juice, olive oil, sea salt, and pepper. Toss to coat evenly, and well.

Allow to marinate for a minimum of 30 minutes – or overnight, covered well – refrigerated.

Preheat a large skillet or grill on medium-high heat and cook chicken for about 4 minutes per side, or until cooked through and no longer pink in the inside.

Meanwhile, in a small glass bowl, or jar, whisk all dressing ingredients, then refrigerate until ready to use.

In a large salad bowl, (or 4 separate serving bowls) arrange arugula, cucumber, tomatoes, onion, chicken, and olives – nicely.

Top with feta and drizzle dressing over.

Toss to combine all ingredients just before serving.

Remember to tag me in your creations! I love to see what you’re up to!

Enjoy!

❤Rachel

Greek Chicken Chopped Salad

Category Lunch Salads

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 Tbsp dried oregano
• 3 Tbsps fresh lemon, juice
• 2 Tbsps extra virgin olive oil
• sea salt and fresh ground black pepper, to your taste
• 1/2 cup black pitted olives, sliced
• 2 small cucumbers, sliced
• 1.5 cups cherry tomatoes, halved
• 1 small red onion, sliced
• 4 cups packed arugula or other greens of choice
• 2-3 oz. feta cheese, cubed

For the homemade Red Wine Vinaigrette:

• 3 Tbsp Red Wine Vinegar
• 1/4 cup extra virgin olive oil
• 2 fresh garlic cloves, minced or pressed
• 1 tsp dijon mustard
• 1 tsp dried oregano
• sea salt and fresh ground black pepper, to your taste

Instructions

1. Place chicken in a shallow glass dish and add in oregano, lemon juice, olive oil, sea salt, and pepper. Toss to coat evenly, and well.
2. Allow to marinate for a minimum of 30 minutes - or overnight, covered well - refrigerated.
3. Preheat a large skillet or grill on medium-high heat and cook chicken for about 4 minutes per side, or until cooked through and no longer pink in the inside.
4. Meanwhile, in a small glass bowl, or jar, whisk all dressing ingredients, then refrigerate until ready to use.
5. In a large salad bowl, (or 4 separate serving bowls) arrange arugula, cucumber, tomatoes, onion, chicken, and olives - nicely.
6. Top with feta and drizzle dressing over.
7. Toss to combine all ingredients just before serving.

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