Greek-Style Grilled Chicken Dinner Salad
Need a gluten free main course? Greek-Style Grilled Chicken Dinner Salad could be a spectacular recipe to try. This recipe serves 4 and costs $4.21 per serving. One serving contains 648 calories, 30g of protein, and 49g of fat. 25 people found this recipe to be scrumptious and satisfying. It is brought to you by Fountain Venue Kitchen. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July. Head to the store and pick up boneless chicken breast halves, kosher salt, kalamatan olives, and a few other things to make it today. With a spoonacular score of 83%, this dish is great. If you like this recipe, you might also like recipes such as Greek Style Grilled Chicken Salad, Greek Style Grilled Chicken Salad Sandwich, and Greek Avocado & Grilled Chicken Salad with Greek Dressing.
Servings: 4
Ingredients:
1/3 cup Favorite Balsamic Vinaigrette per pound of chicken, plus more for tossing with greens (recipe follows; may substitute your favorite store-bought option)
1/4 cup plus 2 tablespoons balsamic vinegar
Freshly ground black pepper to taste
4 boneless chicken breast halves
1 tablespoon Dijon mustard
1/2 cup crumbled feta cheese
2 tablespoons fresh basil leaves, thinly sliced
1 small garlic clove, smashed and minced
1 tablespoon plus 1 teaspoon honey
Toppings: Kalamata olives (sliced and pitted), a sprinkle of toasted pine nuts and/or Sarah's Savory Snack's Sweet Basil & Olive mix
1 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
1/2 cup olive oil
8-12 cups salad greens (about one large head, chopped, or one 5- to 6-ounce bag)
1 slightly rounded cup seeded and chopped tomatoes
Equipment:
whisk
bowl
ziploc bags
grill
Cooking instruction summary:
For the balsamic dressing: In a bowl whisk together the garlic, salt and pepper, Dijon, honey and balsamic vinegar. Drizzle the olive oil in a slow, steady stream, whisking as you go, until the dressing is emulsified. You may also add everything to a jar with a tight-fitting lid and shake well.Cover and refrigerate for a couple of hours to allow flavors to blend. The vinaigrette will keep for several weeks in the refrigerator. Shake well prior to using. If the olive oil has solidified due to the cold, simply allow the jar to sit at room temperature for a few minutes before using.For the grilled chicken and tomato-feta salsa: Place the chicken in a large, resealable plastic bag. Pour the vinaigrette over top, seal, and marinate in the refrigerator for at least 4 hours or overnight if possible. I like to flip the bag a few times to distribute the marinade.When ready to eat, prepare the grill. Gently mix the tomato, feta, basil, and a few grinds of fresh pepper in a medium bowl. Allow to sit at room temperature until the chicken is ready.Remove the chicken from the marinade, discarding the remaining marinade, and cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through. Remove from the heat and allow the chicken to rest for 5 minutes. If you do not wish to discard the leftover marinade, be sure to simmer it for a few minutes on the stovetop before serving alongside the chicken.Assembling the salad: Place the salad greens in a bowl and toss with enough vinaigrette to lightly coat. Distribute the dressed greens among four dinner plates. Top with a chicken breast (whole, sliced, or chopped according to preference), followed by one quarter of the tomato-feta salsa. Sprinkle with nuts or Sarahs Sweet Basil & Olive mix. Drizzle a little extra balsamic vinaigrette over top (or pass at the table) and garnish with extra basil if desired. Serve and enjoy!
Step by step:
1. For the balsamic dressing: In a bowl whisk together the garlic, salt and pepper, Dijon, honey and balsamic vinegar.
Drizzle the olive oil in a slow, steady stream, whisking as you go, until the dressing is emulsified. You may also add everything to a jar with a tight-fitting lid and shake well.Cover and refrigerate for a couple of hours to allow flavors to blend. The vinaigrette will keep for several weeks in the refrigerator. Shake well prior to using. If the olive oil has solidified due to the cold, simply allow the jar to sit at room temperature for a few minutes before using.For the grilled chicken and tomato-feta salsa
1. Place the chicken in a large, resealable plastic bag.
2. Pour the vinaigrette over top, seal, and marinate in the refrigerator for at least 4 hours or overnight if possible. I like to flip the bag a few times to distribute the marinade.When ready to eat, prepare the grill. Gently mix the tomato, feta, basil, and a few grinds of fresh pepper in a medium bowl. Allow to sit at room temperature until the chicken is ready.
3. Remove the chicken from the marinade, discarding the remaining marinade, and cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through.
Remove from the heat and allow the chicken to rest for 5 minutes. If you do not wish to discard the leftover marinade, be sure to simmer it for a few minutes on the stovetop before serving alongside the chicken.Assembling the salad
1. Place the salad greens in a bowl and toss with enough vinaigrette to lightly coat. Distribute the dressed greens among four dinner plates. Top with a chicken breast (whole, sliced, or chopped according to preference), followed by one quarter of the tomato-feta salsa. Sprinkle with nuts or Sarahs Sweet Basil & Olive mix.
2. Drizzle a little extra balsamic vinaigrette over top (or pass at the table) and garnish with extra basil if desired.
3. Serve and enjoy!
Nutrition Information:
covered percent of daily need
