Our greek salad is perfect for Spring cooking! It's great for a family meal, a party, or even weeknight eating!
Recipe by nocrumbsleft on August 20, 2018
Prep time: PT15M
Cook time: PT45M
Total time: PT-494259H19M8S
Ingredients
2 Greek style Everyday Roasted Chicken Breasts
2 heads Romaine lettuce, washed and dried.
2 pounds of assorted tomatoes
2 batches of Marinated Onions MAGIC ELIXIRS (click here for recipe)
2 cucumbers, peeled and chopped into chunks
1 sweet or spicy summer pepper, sliced thin
1/3 cup olives
3/4 pound of Sheep’s milk Feta cheese in brine
2 bone in and skin on chicken breasts
1 1/2 tsp of Greek seasoning blend (see recipe below)
1 tsp salt
1 Tbsp extra virgin olive oil
1 tsp dried basil
2 tsp dried oregano
1/4 tsp thyme
1 1/2 tsp onion powder
2 tsp garlic powder
1/2 tsp dried dill
2 tsp dried parsley flakes
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp dried mint
2 oz sheep’s milk feta
2 Tbsp red wine vinegar
3 Tbsp water
½ tsp dried oregano
Salt and pepper
1 Tbsp Chives
¼ cup olive oil
Steps
Make the Chicken Breasts:
Preheat oven to 375°F.
Rub 3/4 tsp of the Greek seasoning blend on each chicken breast. Then, drizzle 1/2 of the olive oil on each and tub the oil and seasonings all over each piece. Finish by sprinkling 1/2 tsp salt on each breast.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.
For the Vinaigrette:
In a food processor, pulse all ingredients together until smooth. If needed, season with salt and pepper.
Make the Salad:
Assemble lettuce, vegetables, and chicken breasts on a large platter. Add the Feta cheese and top with the Marinated Onions. Salt and pepper the vegetables and drizzle a generous amount of Marinated Onion oil all over the salad. Serve with the vinaigrette and enjoy!
