Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 6 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped red onion
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through.
3. While the chicken is grilling, prepare the salad. In a large bowl, toss together the mixed greens, feta cheese, kalamata olives, and red onion.
4. Once the chicken is cooked, remove it from the skewers and add it to the salad. Toss everything together to combine.
5. Serve the spiedie salad immediately, garnished with additional feta cheese and olives, if desired.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 375
- Fat: 26g
- Carbohydrates: 9g
- Protein: 27g
Substitutions for ingredients:
- Chicken: You can use pork or beef instead of chicken.
- Mixed greens: You can use any type of lettuce or salad greens you prefer.
- Feta cheese: You can use goat cheese or blue cheese instead of feta.
- Kalamata olives: You can use any type of olives you prefer.
- Red onion: You can use white or yellow onion instead of red onion.
Variations:
- Add roasted red peppers or cherry tomatoes to the salad.
- Serve the spiedie salad over a bed of quinoa or brown rice.
- Make a yogurt-based dressing to drizzle over the salad.
Tips and tricks:
- If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the chicken, as it can become dry and tough.
- Make sure to toss the salad well to distribute the dressing and flavors evenly.
Storage instructions:
- Store any leftover spiedie salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the spiedie salad, simply microwave it for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the spiedie salad on a large platter or individual plates.
- Garnish with additional feta cheese and olives.
Garnishes:
- Additional feta cheese and olives
Pairings:
- Serve the spiedie salad with a glass of chilled white wine or a cold beer.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Garlic bread
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before adding the chicken.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Spiedies are a type of marinated meat skewer that originated in Binghamton, New York in the 1920s.
Flavor profiles:
- Tangy, savory, salty
Serving suggestions:
- Serve the spiedie salad as a main course for lunch or dinner.
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