Greek salad with grilled chicken

greek salad with grilled chicken
Christina Powers, chef & owner, The Farmhouse Deli & Pantry, Douglas
By Christina Powers, chef & owner, The Farmhouse Deli & Pantry, Douglas

4 cooked boneless, skinless chicken breasts, preferably organic

1 head of romaine lettuce, cut into bite-sized pieces

½ pound spinach

1 English cucumber, cut into cubes

1 small bag of mini colored bell peppers, sliced

1 cup pitted kalamata olives

1 small container microgreens

4 ounces of feta cheese

1 cup grape tomatoes, cut in half

1 small red onion, cut into thin strips or diced

1 cup marinated quarters artichoke hearts

1 bunch of fresh parsley, chopped medium fine 

Cut up all veggies, chicken and feta, then dress and garnish with a little extra parsley. Dress with desired amount of Greek dressing and serve.

Homemade Greek Dressing 

1 cup sunflower oil (or vegetable oil of choice)

1 cup olive oil

1 cup red wine vinegar

1 tablespoon Dijon mustard

½ tablespoon chopped garlic or granulated garlic

¼ teaspoon each salt and black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon sugar

Mix all together and store in mason jar. This is a great marinade for the chicken.

Add a Comment

Your email address will not be published. Required fields are marked *