Grilled Chicken Greek Salad
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken. Dovetailing Tip: Grill an additional 12 to 14 ounces chicken breasts to use day 3 in Grilled Chicken Vegetable Soup.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 213
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 213
1/3 cup extra-virgin olive oils, plus more, for the grill
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
8 cups chopped Romaine lettuce
1 cup sliced cucumbers
1/2 cup pitted kalamata olives
1/4 cup thinly sliced red onions
8 ounces feta cheese, broken into large chunks
2 pieces pita bread, for serving
Directions:
Prepare a grill for medium heat; lightly oil the grates.
Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
Source: foodnetwork.com
Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
