New This Month

Salade a la Grecque with Grilled Chicken

This salad inspired by the flavors of Greece includes tomatoes, feta cheese, red onion, and Kalamata olives. The dressing combines olive oil, lemon juice, and oregano.

  • Servings: 4

Source: Body+Soul, July/August 2005

Ingredients

  • Sea salt and ground pepper, for seasoning

For the Dressing

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons minced fresh oregano (or 1 teaspoon dried)
  • 1 medium garlic clove, minced or pressed
  • 1/2 cup extra-virgin olive oil

For the Salad

  • 1 large head romaine lettuce, washed, dried and thinly sliced
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and diced
  • 1 pint medium cherry or grape tomatoes (halved if large)
  • 1 medium red pepper, cored, seeded, and diced
  • 1/2 small red onion, diced
  • 1 cup loosely packed fresh parsley leaves, washed and dried
  • 1 cup loosely packed fresh mint leaves, washed and dried
  • 16 medium-sized Kalamata olives
  • 6 ounces feta cheese, crumbled
  • 1 lemon, cut in wedges

For the Protein

  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat
  • 1 tablespoon olive oil

Directions

  1. Brush chicken with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill, turning once until cooked, about 12 minutes total. Set aside to cool.

  2. In a small bowl, whisk together lemon juice, vinegar, oregano garlic, olive oil, and salt and pepper to taste; set aside.

  3. Place the lettuce, cucumbers, tomatoes, red pepper, onion, parsley, and mint in a large bowl; add 1/2 cup dressing, toss to coat and season to taste with salt and pepper.

  4. Divide salad and mound on four individual dinner plates or wide shallow bowls; sprinkle with olives and feta. Slice chicken crosswise into 1/2-inch-wide strips and fan out on top of individual salads. Place lemon wedge on each plate and serve immediately.

Cook's Notes

The lemon and olive oil dressing includes garlic. It's best to use a garlic press; pressing gives the garlic a nearly pureed texture that delivers a fuller, more pungent and even flavor. Serve the salad with lemon wedges for more fresh-squeezed juice on top. A very good vegetarian version without the chicken can also be made.

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