Greek Salad With Oregano Marinated Chicken Recipes

GREEK SALAD WITH OREGANO MARINATED CHICKEN

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.

Provided by diner524

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Greek Salad With Oregano Marinated Chicken image

Steps:

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.
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.
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.
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.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

Ingredients

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)
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
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

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Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)

Greek Salad With Oregano Marinated Chicken Recipes

GREEK SALAD WITH OREGANO MARINATED CHICKEN

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.

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