Greek Chicken Salad
By Jenny Breen
Ingredients
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 chicken breasts (about 1 pound)
- Salt and pepper, to taste
- 2 Tablespoons olive oil
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
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
- Optional: serve with 1/2 a pound of mixed or cooked greens, 1 small ripe avocado, and/or warm pita or tortillas.
Instructions
First make the chicken: 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.
Next, whisk together the dressing ingredients, and set aside. Combine salad vegetables, olives, cheese and shredded chicken in a large bowl, and dress with yogurt dressing.
