Greek Chicken Salad
Mill City Cooks

Greek Chicken Salad

By Market Chef Jenny Breen

Serves 4-6.

Chicken

  • 4 cloves garlic*, minced
  • 2 Tablespoons lemon juice
  • 1 Tablespoon honey*
  • 2 Tablespoons water
  • 1/4 cup fresh cilantro*, minced
  • 2 Tablespoons yogurt or chèvre
  • 2 boneless breasts* (about 1 pound)
  • Salt and pepper, to taste
  • 2 Tablespoons olive oil

Whisk together the minced garlic, lemon juice, honey, water, herbs and yogurt to make a marinade. Salt and pepper the chicken, then pour marinade over breasts and let sit, refrigerated, for up to 2 hours.

Heat 2 Tablespoons olive oil in pan and place breasts in hot oil. Pour remaining marinade over chicken and adjust to medium heat. Cover, turning breasts occasionally until cooked through (about 8-10 minutes). Add more water or lemon juice as needed. Set aside. When cool, chop roughly or shred with a fork.

Salad Dressing

  • 3/4 cup greek yogurt, chèvre or creme fraiche
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4 cloves garlic*, minced
  • 1 Tablespoon honey*
  • Salt

Whisk together all dressing ingredients, and set aside.

Salad

  • 1 medium cucumber*, diced small
  • 1 small red onion*, diced small
  • 2 cups sun gold cherry tomatoes*, quartered, OR 1 large or 2 small tomatoes*, diced small
  • 1/4 cup fresh cilantro*, minced
  • 1/4 cup fresh parsley*, minced
  • 1/2 cup greek olives
  • 6 oz. feta cheese*, crumbled
  • 2 ears sweet corn*, cut from cob
  • 1 bunch Red Russian Kale*, stem removed and chopped
  • Microgreens*, optional garnish

Combine vegetables, olives, cheese and shredded chicken in a large bowl, and dress with yogurt dressing.

Optional: serve with 1/2 a pound of mixed or cooked greens, 1 small ripe avocado, and/or warm pita or tortillas.

*Ingredient sourced at the Mill City Farmers Market

Sungold tomatoes in Greek Chicken Salad

Cucumbers for Greek Chicken Salad

Jenny Cooking Greek Chicken Salad