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Greek Salad

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Ingredients

Scale
  • 6 boneless (skinless chicken breasts)
  • 1/4 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 1/2 or so crumbled feta cheese
  • cup about 1/4 chopped fresh italian parsley
  • 1/3 cup olive oil
  • juice of 1 lemon
  • 1/4 cup rice vinegar
  • 1 clove garlic
  • salt and pepper to taste
  • salad greens (if desired)

Instructions

  1. 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.
  2. Remove the chicken from marinade, and grill until no longer pink inside. Discard marinade.
  3. 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.
  4. 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.

Find it online: https://www.beneficial-bento.com/2012/01/greek-salad.html