Greek Chicken Salad
Servings 4
Ingredients
Greek chicken
- 1 pound chicken breast skinless, boneless
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves grated
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest
- ½ teaspoon paprika
- ½ teaspoon black pepper
Sun-dried tomato herb vinaigrette
- ⅓ cup sun-dried tomato oil
- ¼ cup lemon juice
- ¼ cup parsley
- 2 tablespoons fresh dill
- 2 teaspoons dijon mustard
- 1 garlic clove
- salt and pepper
Remaining ingredients
- 8 cups chopped romaine
- 1 pint cherry tomatoes halved
- 2 avocados diced
- 2 cups diced cucumber
- 2 cups quartered artichoke hearts
- ½ cup crumbled feta
- ¼ cup chopped sun-dried tomatoes
- ¼ cup fresh dill
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Marinate the Greek chicken. Combine the olive oil with balsamic vinegar, garlic, salt, oregano, lemon zest, paprika, and black pepper in a shallow bowl. Add chicken breasts, turning to coat. Let sit at room temperature for 30 minutes or in the refrigerator for up to 4 hours..
- Meanwhile, make the sun-dried tomato herb vinaigrette. Combine sun-dried tomato oil, lemon juice, parsley, dill, mustard, and garlic in a blender and puree until smooth. Season with salt and pepper and set aside.
- Lay chicken in the prepared baking sheet and cook in the oven for 22-25 minutes or until the juices run clear. Let rest for 10 minutes and slice or cut into bite-sized chunks.
- Assemble the salads. Portion romaine lettuce into bowls and top with Greek chicken, halved cherry tomatoes, diced avocado, diced cucumber, quartered artichoke hearts, crumbled feta, and chopped sun-dried tomatoes. Sprinkle fresh dill on top and toss with the sun-dried tomato herb vinaigrette. Serve immediately.
Notes
Drain an 8-ounce jar of sun-dried tomatoes for the vinaigrette. If you don't have enough sun-dried tomato oil, add extra virgin olive oil so that the total amount is ⅓ cup.
