Friday, April 10, 2009

Greek Salad with Grilled Chicken

Greek Salad is one of my favorite kinds of salads...probably because I love feta and calamata olives so much. This is a quick and easy salad that's hearty enough to be an entree. This dressing is also delicious on many other ingredients, so feel free to experiment and try new salad toppings.

For the Salad:
1 bag prepared salad mix
2 chicken breasts
1/2 cucumber, sliced thinly
handful banana peppers, sliced
1/2 red onion, chopped
1 1/2 cups sprouts
1/2 cup calamata olives, halved
1 cup grape tomatoes, halved
1/2 cup feta cheese crumbles

For the Dressing:
3 1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1 tsp dijon mustard
1/4 cup red wine vinegar

1. Preheat the grill to 350 or medium heat.

2. Place chicken breasts on grill. After a couple minutes or bottom side is cooked, flip over and cook until done all the way through. Should take around 8 minutes after flipping, depending on thickness of the breast.

3. Prepare the remaining salad ingredients and split between two bowls.

4. Remove chicken from the grill and allow to cool for a few minutes before slicing into thin strips.

5. Prepare the dressing by combining ingredients in a sealable container. Seal the lid and shake vigorously to mix well.

6. Place sliced chicken on top of salad and add dressing. Serve immediately.

Bon Appetit!
The Food Whore

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