Greek Chicken Salad
INGREDIENTS:
Marinade
1⁄4 cup extra virgin olive oil
1⁄8 cup red wine vinegar
2 tbsp dried oregano
1 tbsp dried basil
1-2 tsp sea salt
1 tsp ground pepper
1 tsp onion powder
Juice of one lemon
1 Tbsp dijon mustard
Additional salt & pepper, to taste
optional: 1 preserved lemon, sliced
MEAT
4 chicken breasts or thighs, approximately 1.5 lb chicken
SALAD (approximate quantities to serve 4 people)
1-2 heads of romaine lettuce (you can also throw in some leafy greens like spinach)
1 cup of tomatoes
3/4 cup of greek olives (pitted)
red onions, sliced (pickled onions are great on this salad too)
1/2 cup feta cheese (organic, if possible)
Greek salad dressing (see notes below for brand)
SIDES (optional)
Hummus (I love Holy Land brand, which they sell at Costco and other grocery stores as well as Whole Foods, Hope and other varieties made at my local co-op) Check to make sure the brand uses Olive Oil and not soy, canola or
Pita bread (read your label to avoid soy, corn and non-GMO vegetable oil if possible)
Tzatziki (organic, if possible)
Quinoa or any other whole grain like rice. Serve this on it’s own, add to the salad or mix with tomatoes, olives, onions, feta and Greek seasoning
INSTRUCTIONS:
Combine all marinade ingredients in a mixing bowl and whisk together. To save clean up time you can also combine directly in a Ziploc or Stasher Bag.
If chicken breasts are large and uneven in thickness you'll want to pound the meat so that they cook evenly and don’t get over cooked (or burned on the outside if grilling).
Place chicken in a gallon size Stasher Bag (or Ziploc bag). Remove all air from the bag before sealing so that the chicken breasts are all fully immersed with the marinade.
Marinate for at least an hour and up to 12 hours.
Cooking options:
Pressure Cooker/Instant Pot:
Make sure you have 1-1 1/4 cup of liquid for chicken to cook in the instant pot so add a little water or chicken/vegetable broth until you have enough. Place the entire contents from the bag or container (marinade plus the chicken) in the Instant Pot (you can put the marinated chicken breasts on top of the trivet if you’d like). Use the manual setting and cook for 5 minutes (add 1 more minute for larger breasts and if you are cooking more than two breasts add an additional minute per breast). The IP will take approximately 10 minutes to preheat before the cooking time.
Do a quick release of the IP and open the lid once it’s finish releasing the steam and the switch at the top indicates it’s safe to do so. Remove the chicken and place onto a cutting board, letting the chicken rest for a few minutes before slicing it.
Grill:
Preheat grill to medium high heat and lightly oil the grates. Grill chicken for 5 to 6 minutes on each side or until cooked through.
While chicken is marinating, prepare the rice/grain and salad.
Remove the chicken from the marinade, letting the excess drip off.
Recommend using reserved marinade for a sauce on top of the chicken and cauliflower. To do so, bring the reserved marinade to a boil in a small saucepan. Let simmer until slightly reduced and serve on top of chicken.
NOTES:
I recommend organic ingredients when possible, especially the chicken, cheese and greens.
I love prepping this marinade in the morning and letting the chicken absorb the flavors all day.
To save on clean up/time simply combine all marinade ingredients in the bag and use your hands to combine before placing the chicken directly into the bag.
I love Primal Kitchen Greek salad dressing but you can make your own using the marinade ingredients (2 parts EVOO to one part red wine vinegar, salt, pepper, oregano, basil and a squirt of dijon mustard).
GREEK CHICKEN SALAD
Ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄8 cup red wine vinegar
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1-2 tsp sea salt
- 1 tsp ground pepper
- 1 tsp onion powder
- Juice of one lemon
- 1 Tbsp dijon mustard
- Additional salt & pepper, to taste
- optional: 1 preserved lemon, sliced
- 4 chicken breasts or thighs, approximately 1.5 lb chicken
- 1-2 heads of romaine lettuce (you can also throw in some leafy greens like spinach)
- 1 cup of tomatoes
- 3/4 cup of greek olives (pitted)
- red onions, sliced (pickled onions are great on this salad too)
- 1/2 cup feta cheese (organic, if possible)
- Greek salad dressing (see notes below for brand)
- Hummus (I love Holy Land brand, which they sell at Costco and other grocery stores as well as Whole Foods, Hope and other varieties made at my local co-op) Check to make sure the brand uses Olive Oil and not soy, canola or
- Pita bread (read your label to avoid soy, corn and non-GMO vegetable oil if possible)
- Tzatziki (organic, if possible)
- Quinoa or any other whole grain like rice. Serve this on it’s own, add to the salad or mix with tomatoes, olives, onions, feta and Greek seasoning
Instructions
- Combine all marinade ingredients in a mixing bowl and whisk together. To save clean up time you can also combine directly in a Ziploc or Stasher Bag.
- If chicken breasts are large and uneven in thickness you'll want to pound the meat so that they cook evenly and don’t get over cooked (or burned on the outside if grilling).
- Place chicken in a gallon size Stasher Bag (or Ziploc bag). Remove all air from the bag before sealing so that the chicken breasts are all fully immersed with the marinade.
- Marinate for at least an hour and up to 12 hours.
- Make sure you have 1-1 1/4 cup of liquid for chicken to cook in the instant pot so add a little water or chicken/vegetable broth until you have enough. Place the entire contents from the bag or container (marinade plus the chicken) in the Instant Pot (you can put the marinated chicken breasts on top of the trivet if you’d like). Use the manual setting and cook for 5 minutes (add 1 more minute for larger breasts and if you are cooking more than two breasts add an additional minute per breast). The IP will take approximately 10 minutes to preheat before the cooking time.
- Do a quick release of the IP and open the lid once it’s finish releasing the steam and the switch at the top indicates it’s safe to do so. Remove the chicken and place onto a cutting board, letting the chicken rest for a few minutes before slicing it.
- Preheat grill to medium high heat and lightly oil the grates. Grill chicken for 5 to 6 minutes on each side or until cooked through.
- While chicken is marinating, prepare the rice/grain and salad.
- Remove the chicken from the marinade, letting the excess drip off.
- Recommend using reserved marinade for a sauce on top of the chicken and cauliflower. To do so, bring the reserved marinade to a boil in a small saucepan. Let simmer until slightly reduced and serve on top of chicken.
Notes
- I recommend organic ingredients when possible, especially the chicken, cheese and greens.
- I love prepping this marinade in the morning and letting the chicken absorb the flavors all day.
- To save on clean up/time simply combine all marinade ingredients in the bag and use your hands to combine before placing the chicken directly into the bag.
- I love Primal Kitchen Greek salad dressing but you can make your own using the marinade ingredients (2 parts EVOO to one part red wine vinegar, salt, pepper, oregano, basil and a squirt of dijon mustard).