Lunch yesterday was SO delicious, I was sad when it was all gone and I licked the bowl! Yum!
I was pretty excited because this is a recipe I made up myself. I did look at a few recipes online to get some inspiration, but the final recipe was my own. Here it is:
Greek Salad
6 boneless, skinless chicken breasts
marinate chicken in zip-lock bag with:
¼ cup olive oil
juice from 1 lemon
1 clove garlic, crushed
sea salt and coarse ground pepper
Leave overnight, if possible in the fridge. Grill or pan fry. While chicken cooks, make cucumber feta salad:
1 cucumber, peeled and diced
1 cup of cherry or grape tomatoes cut in half
about ½ cup or so crumbled feta cheese
about ¼ cup chopped fresh italian parsley
toss veggie mixture with lemon dressing:
⅓ cup olive oil
juice of 1 lemon
¼ cup rice vinegar
1 clove garlic
salt and pepper to taste
There will be lots of dressing left over to use on other salads, or as a marinade
We ate the chicken hot for dinner with the cucumber-feta salad on the side, then for lunch the next day we had a bed of salad greens tossed with the cucumber-feta salad and cold sliced chicken on top. Oh, and I tossed in a few olives as well. Yummmmm!
In my bento above, it shows a cup of rice pilaf. I didn't toss that in my salad. I heated it up separately. But the rest of the bento ingredients got all tossed together and it was delicious!
*Update: this recipe has since been included in the cookbook, Cooking with Trader Joe's - Easy Lunch Boxes by Kelly Lester. You can see it and my other 3 recipes in this post: Our New Cookbook is Now Available! And you can buy the cookbook right here:
Greek Salad
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Category: main dish
Ingredients
- 6 boneless (skinless chicken breasts)
- ¼ cup olive oil
- juice from 1 lemon
- 1 clove garlic (crushed)
- sea salt and coarse ground pepper (to taste)
- 1 cucumber (peeled and diced)
- 1 cup of cherry or grape tomatoes cut in half
- cup about ½ or so crumbled feta cheese
- cup about ¼ chopped fresh italian parsley
- ⅓ cup olive oil
- juice of 1 lemon
- ¼ cup rice vinegar
- 1 clove garlic
- salt and pepper to taste
- salad greens (if desired)
Instructions
- Place the chicken breasts in a container with a lid or plastic bag. Add the next 4 ingredients as a marinade. turn the chicken to coat, and refrigerate for several hours, or overnight.
- Remove the chicken from marinade, and grill until no longer pink inside. Discard marinade.
- While the chicken is cooking, combine the cucumber, tomato, feta, and parsley in a medium sized bowl. Make a dressing from the last 5 ingredients, and add a little of it to the vegetable mixture. Toss and taste, adding more dressing until it is to your liking.
- Serve the cucumber-feta mixture over salad greens if desired, and top with sliced, grilled chicken.
Notes
There will be some of the lemon dressing left over - store it in the refrigerator, and use it to top other salads or as a marinade.