Greek Chicken Salad
The ultimate Mediterranean dish, Greek Chicken Salad is packed with juicy chicken, crisp vegetables, and a zesty tahini dressing. Perfect for a light lunch or dinner, this salad will satisfy your cravings while keeping things healthy. Make it tonight and enjoy the flavors!
Equipment
- Skillet
- Whisk
- Peeler
- Chef's Knife
- Wooden Spoon
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite-size chunks
- 1 each lemon Juice & Zest
- 2 tablespoons olive oil
- 2-3 cloves garlic minced
- 2 tablespoons fresh parsley minced
- 1 teaspoon smoked paprika dried oregano, salt
- 0.5 teaspoon red pepper flakes black pepper, dried mint (or dried dill or thyme)
- 2 cups romaine lettuce chopped
- 2 each Persian cucumbers chopped
- 1 each avocado peeled, pitted and chopped
- 1 cup cherry or grape tomatoes cut in half or quarters
- 0.25 each red onion or small shallot, thinly sliced
- 0.25 cup pitted Kalamata olives
- 0.25 cup Feta cheese crumbled or cubed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice about 1 lemon
- 3 tablespoons tahini
- 1 tablespoon balsamic vinegar
- 1 tablespoon finely minced cilantro or parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 each Salt & pepper to taste
Instructions
- Marinate the chicken: Whisk all marinade ingredients together. Place the chicken breasts in a dish or a ziploc bag and pour the marinade over them. Toss to ensure the chicken is completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least 30 to 60 minutes or overnight.
- Cook the Chicken: Heat a large heavy-duty skillet over medium-high heat. Be sure to heat it well so the chicken can form a nice sear. Add the chicken and cook for 8 to 10 minutes, stirring in between. The chicken should be charred and crispy on the outside and tender on the inside.
- Make the tahini dressing: Whisk all the ingredients for the tahini in a small bowl until fully combined and creamy. Taste and adjust the salt and pepper. If the sauce is too thick, add a tablespoon or two of water to thin it out until the desired consistency is reached.
- Assemble the salad: Combine all salad ingredients in a large bowl. Top with the grilled chicken and drizzle with the lemon tahini. Garnish with feta and fresh chopped parsley if desired. Enjoy warm!
Notes
- Tip: I like to use fresh grilled chicken that I grill on the stovetop or outdoor grill but any pre-cooked chicken you have on hand will work just as good.