Greek Salad with Chicken

Greek salads are often a dime a dozen, but I really enjoy the simple yet punchy flavors found in this bowl.

Greek Salad with Chicken

Ingredients

• 2 cloves garlic, minced, separated
• 1/2 tsp oregano
• 1 1/2 tsp dijon mustard
• 2 tbsp red wine vinegar
• 2 tsp olive oil
• juice of 1 lemon
• 1 chicken breast, trimmed 
• 1 English cucumber, diced
• 1 cup cherry tomatoes, chopped
• 1 avocado, diced
• 1/4 cup red onion, sliced thin
• 1/4 cup kalamata olives, minced
• 2 peppadew peppers, minced
• 1/4 cup feta, crumbled
• 1 head of romaine, chopped

In the bottom of a large mixing bowl, whisk together, 1 clove garlic, 1/4 tsp oregano, 1 tsp dijon, vinegar, and 1 tsp olive oil. Season to taste with salt and pepper. 

Preheat oven to 425F. In a small bowl, combine the remaining garlic, oregao, dijon, and olive oil. Add the lemon juice. Place the chicken on a cutting board and cover in plastic wrap. Using a meat mallet, pound the chicken until it is uniform in thickness (about 1 in thick). Season the chicken with salt and pepper. Add the chicken to the small bowl and coat in mixture. Marinate for 5 to 10 minutes. Place the chicken on a greased baking sheet and roast for 22 minutes. Allow the chicken to cool for 5 to 10 minutes before slicing.

In the large mixing bowl, add the remaining ingredients. Toss just before serving.

Serve the sliced chicken over a heaping portion of the salad.

Serves 2

Notes from the Chef

-For something a bit heartier, stuff the chicken pieces and salad into a warmed whole wheat pita
pocket