Greek Salad With Oregano Marinated Chicken

Submitted by diner524

"From FoodTV site, by Dave Lieberman from the lite-n-healthy episode. This chicken could also be cooked on a grill, which is what I would do. Posting for ZWT 6."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 4-6

ingredients

• For the chicken

• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 couple good pinches salt
• 10 grinds black pepper
• 4 boneless skinless chicken breasts (6-7 ounces)

• For the dressing

• 1⁄4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• 2 garlic cloves, smashed with the side of your chef's knife
• 1 teaspoon dried oregano
• 3 pinches salt
• 10 -15 grinds black pepper

• For the salad

• 2 -3 romaine lettuce hearts
• 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
• 3 vine-ripened tomatoes, cored and cut into 1/2-inch chunks (about 3/4-pound)
• 1⁄2 red onion, very thinly sliced
• 1⁄2 cup pitted kalamata olive, coarsely chopped
• 1⁄4 cup crumbled feta cheese

directions

1. To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2. To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
3. Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
4. To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
5. Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
6. Toss salad just before serving and fan chicken out on top.

Reviews

[Boomette]

We didn't put the chicken on top of the salad but besides. The chicken had a wonderful taste. The salad also was great. Thanks diner :) Made for ZWT 9

 

[Andi Longmeadow Farm]

What's not to love about this glorious salad? The chicken, the greek dressing - all of it is the best! I used my Nu-wave to do the chicken, (quick glorious roast) ... this made the salad beyond delish, even better then what you get in the local Greek stop. YUM!

 

[gailanng]

Fills the mouth and excites the taste buds with a bonus: looks like the colors of the Mexican flag. Made for Everyday Is A Holiday.

 

[CaliforniaJan]

Made for ZWT and this is a very tasty salad. Thanks for posting! I'm a Quisine Queen!

 

[LifeIsGood]

5 Stars PLUS! Delicious, excellent, wonderful, lip-smacking GOOD! This is going in my Best of the Best 2010 Cookbook. My whole family devoured this salad. The salad and dressing taste authentically Greek. I grilled the chicken. It was so moist and flavorful. I almost always love Dave Lieberman's recipes. This is a gem. ~Made for ZWT6 Zee Zany Zesty Cookz~