Greek Chicken and Tomato Salad
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound boneless, skinless chicken breast
- Salt and freshly ground pepper to taste
- ¼cup extra virgin olive oil
- 1small red onion, halved and sliced across the grain
- 1pound fresh, sweet ripe but firm tomatoes, cut in wedges
- 12kalamata olives, pitted and halved
- 1tablespoon fresh lemon juice
- 1tablespoon red wine vinegar or sherry vinegar (more to taste)
- 2ounces feta cheese, crumbled
- 3 to 4tablespoons chopped or torn fresh mint leaves (to taste)
- 1heart of romaine lettuce, washed, dried and torn or cut in 1-inch pieces, or 1 bag arugula or spring mix, washed and spun dry
Nutritional analysis per serving (4 servings)
280 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 17 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
- Step 2
Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
- Step 3
When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
- Step 4
Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.
- Advanced preparation: The cooked chicken will keep for a couple of days in the refrigerator. The salad can be made a few hours ahead, but it will become watery as the tomatoes release more juice.
Private Notes
Comments
The cooking instructions for the chicken are SPOT on! I was a little worried about the chicken being bland, so I mixed a tablespoon of chipolte adobo sauce into a tablespoon of olive oil and brushed that mixture on the chicken before searing. Chicken came out wonderfully tender and juicy. I also couldn't pass by the drippings in the pan (I know, I know) so I added a little stock, reduced a bit, and mixed that in with vinaigrette. The chicken olive mixture is great in wraps as well.
How is that supposed anything near greek food - the ingredients are, but the recipe is not. Almost the same ingredients will make a greek salad with chicken souvlaki and tsatsiki. Just take the cucumber, tomatoes, feta, olives and oregano - add a sliced onion, toss is with olive oils, add salt to taste and you have a wonderful greek salad. Take the greek yogurt and the garlic, add some olive oil and white wine vinegar. Add grated and drained cucumber and season with salt & white pepper - and you have a traditional tsatsiki. Blend an onion, garlic, some lemon juice, olive oil and oregano. Prep the chicken (boneless & skinless thighs or chicken breast) and marinate for 30 minutes. Grill chicken and serve with tsatsiki & salad - and probably with some bread. Almost same ingredients - and traditional greek.
I don’t have much experience cooking chicken, and wonder why the chicken should be move from a cast iron pan to a baking sheet? One of the reasons I like a cast iron pan is because it can transfer from stove to oven. Am I missing something?
This method of preparing chicken breast has become my go-to method for adding chicken to any green salad — and it’s great for making a chicken salad too! I’ve used this method dozens of times and it always comes out great.
Advertisement