Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1 head of romaine lettuce, chopped
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken breasts with salt and pepper on both sides.
3. Grill chicken for 6-8 minutes on each side, or until cooked through. Let cool and then slice into strips.
4. In a large bowl, combine chopped romaine lettuce, sliced red onion, sliced Kalamata olives, halved cherry tomatoes, crumbled feta cheese, chopped parsley, and chopped dill.
5. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
6. Pour dressing over salad and toss to combine.
7. Add sliced chicken to the salad and toss again.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 24g
- Carbohydrates: 9g
- Protein: 25g
Substitutions for ingredients:
- Instead of romaine lettuce, you can use mixed greens or spinach.
- Instead of Kalamata olives, you can use black olives.
- Instead of cherry tomatoes, you can use grape tomatoes or diced Roma tomatoes.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of parsley and dill, you can use other fresh herbs like basil or oregano.
Variations:
- Add sliced cucumbers or bell peppers to the salad.
- Use grilled shrimp or tofu instead of chicken.
- Add cooked quinoa or brown rice to make the salad more filling.
Tips and tricks:
- Make sure to let the chicken cool before slicing it.
- You can marinate the chicken in the dressing for extra flavor.
- To make the salad ahead of time, keep the dressing separate and toss everything together right before serving.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- You can eat the salad cold or at room temperature.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Serve with crusty bread or pita chips.
- Pair with a glass of white wine or a cold beer.
Suggested side dishes:
- Grilled vegetables
- Hummus and pita bread
- Tzatziki sauce
Troubleshooting advice:
- If the dressing is too tart, add a little honey to balance it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C).
- Wash all produce before using.
Food history:
- Greek salads have been a popular dish in Greece for centuries, typically made with tomatoes, cucumbers, onions, and feta cheese.
Flavor profiles:
- This salad is tangy, salty, and fresh, with a mix of flavors from the olives, feta cheese, and fresh herbs.
Serving suggestions:
- Serve as a light lunch or dinner.
- Bring to a potluck or picnic.
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Region: Greek