Try this Easy Greek Salad Recipe with Roasted chicken for the perfect lunch or dinner. Also make a simple vinaigrette to compliment the salad.
Servings: 4
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Chicken:
4chicken breasts
1teaspoonof kosher salt
1teaspoonof cumin
1teaspoonof oregano
1/2teaspoonof garlic powder
1/2teaspoonof onion powder
1/4teaspoonof paprika
cracked pepper to taste
1tablespoonof olive oil
For the Vegetables:
8cupsof spring mix
1roughly chopped head of iceberg lettuce
1cupof small diced Roma Tomatoes
1cupof small diced cucumbers
1cupof sliced olives
1cupof chickpeas
1cupof artichoke hearts
1/2cupof small diced sweet onion
1/2cupof Feta cheese
For the Vinaigrette:
1/4cupof red wine or balsamic vinegar
1/2cupof olive oil
1teaspoonof grainy mustard
1tablespoonof honey
1/2small diced shallot
Kosher salt and fresh cracked pepper to taste
Instructions
For the Chicken: In a small bowl mix together the herbs and spices until combined. Generously season both sides of the chicken breasts with the spice blend.
Next, in a large hot saute pan on high heat with 1 tablespoon of olive oil cook the chicken breast on one side until golden brown (3 to 4 minutes). Once brown flip over and place the pan in the oven to finish the chicken on 350° for 10 to 12 minutes. After cooking, remove from the pan and slice.
For the Vinaigrette: In a medium bowl add in the vinegar, mustard, honey, shallots, salt and pepper and slowly whisk in the olive oil until it has become emulsified. Set Aside.
To Plate: Mex together all of the vegetables and lettuces in a large bowl and dress with appropriate amount of dressing and toss until completely combined. Season the salad with salt and pepper and mix again. Serve with sliced chicken on top.