Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/2 cup walnuts
- 1/2 cup bread crumbs
- 1/2 cup olive oil
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the walnuts and bread crumbs in a food processor and pulse until finely ground.
3. Rub the chicken breasts with 2 tablespoons of olive oil and season with salt and pepper.
4. Coat the chicken breasts with the walnut and bread crumb mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the chicken is cooked through.
6. In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, salt, and pepper.
7. Slowly drizzle in the remaining olive oil while whisking until the dressing is smooth and creamy.
8. Once the chicken is cooked, let it cool for a few minutes before slicing it into thin strips.
9. In a large bowl, combine the sliced chicken, Kalamata olives, and crumbled feta cheese.
10. Pour the dressing over the chicken mixture and toss to coat.
11. Garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 38g
- Carbohydrates: 11g
- Protein: 25g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- Instead of Kalamata olives, you can use any type of pitted olive.
- Instead of feta cheese, you can use crumbled goat cheese.
Variations:
- Add chopped cucumbers and tomatoes for a more traditional Greek salad flavor.
- Use roasted red peppers instead of olives for a sweeter flavor.
- Add chopped fresh mint for a refreshing twist.
Tips and tricks:
- Make sure to let the chicken cool before slicing it to prevent it from drying out.
- Toast the walnuts before grinding them for a nuttier flavor.
- Use a high-quality olive oil for the dressing for the best flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the salad for 1-2 minutes or until warmed through.
Presentation ideas:
- Serve the salad on a bed of mixed greens for a more colorful presentation.
- Arrange the chicken, olives, and feta cheese in a circular pattern on a large platter.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Crumbled feta cheese
Pairings:
- Serve with a side of warm pita bread.
- Pair with a chilled glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Greek-style rice pilaf
- Hummus and pita chips
Troubleshooting advice:
- If the chicken is not cooked through after 25 minutes, continue baking until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature.
Food history:
- Circassian cuisine is a type of Turkish cuisine that originated in the Caucasus region of Russia.
Flavor profiles:
- Nutty from the ground walnuts
- Tangy from the lemon juice and Greek yogurt
- Salty from the Kalamata olives and feta cheese
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as a side dish for a summer barbecue or picnic.
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