Friday, June 9, 2017

Grilled Chicken Greek Salad

Cook's Notes: Once I got hooked on  this tasty marinade for chicken I knew it would be perfect for a company worthy Greek Salad. For easier assembly the chicken can be grilled a few hours in advance or the day before and refrigerated until needed. Salad serves 4.
Greek Chicken Marinade
recipe from carlsbadcravings.com
Ingredients:
  • 1 pound boneless skinless chicken breasts pounded to 1/2" thickness
  • 3 TB. olive oil
  • 3 garlic cloves, minced
  • 1 TB. balsamic vinegar
  • 1 TB. lemon juice
  • 1 tsp. dried oregano
  • 1/2 tsp. each cumin, dried basil, onion powdr, sugar, salt
  • 1/4 tsp.each paprika and pepper
Grill Directions:
  • Grease and preheat the grill to medium heat, 375 degrees. Drain chicken from the marinade and grill 7-8 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
Greek Salad Ingredients: 
  • 1 head romaine lettuce, chopped
  • 1 large cucumber peeled, cut in half lengthwise, then cut into 1/2” chunks
  • 2 cups cherry or grape tomatoes halved
  • 1 cup combination of red and yellow sweet mini bell peppers, chopped
  • 1 cup red onions, thin slices  
  • 1/3 cup pitted Kalamata olives sliced if desired
  • 1/3 cup crumbled feta cheese
Directions:
  • Slice the chicken on the bias and mix with salad ingredients listed above. Top salad with Ever Ready  Creamy Tzatziki Sauce or a use a bottled Greek Lite Dressing from the store.  
Tzatziki Sauce-a Greek cucumber yogurt dip. It’s a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and use as a raw veggie dip.
Ingredients:
  • 1/2 English cucumber, peeled about 1 cup 
  • 10 oz. plain Greek yogurt
  • 3 cloves garlic, minced
  • 1/3 cup chopped fresh dill or 1-1/2 tsp. dried dill
  • 1 TB. freshly squeezed lemon juice 
  • 1/2 tsp. sea salt, or to taste
  • 1/8 tsp. black or lemon pepper
Directions:
  • The cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful with two paper towels. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
  • Combine the strained and chopped cucumber with plain Greek yogurt, lemon juice, minced garlic, dill, salt and pepper.
  • Mix everything together in blender pulse a few times, but not puree it. For best flavor make the sauce the day before for flavors to meld.

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