Big Greek Chicken Salad
Big Greek Chicken Salad
This marinade gives your chicken such incredible flavor while also acting as your salad dressing, making preparation that much easier. The avocado oil coating the chicken allows you to grill or sear at a very high heat, you want your pan very hot to get those grill marks!
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Equipment
1. Large bowl
2. Refrigerator
3. Grill
Ingredients
Dressing & Marinade:
1. 3 tablespoons Santos avocado oil
2. 1/4 cup fresh squeezed lemon juice
3. Zest of the lemon
4. 2 tablespoons red wine vinegar
5. 2 tablespoons fresh chopped parsley
6. 2 teaspoons garlic , minced
7. 2 teaspoons dried oregano
8. 1 teaspoon salt
9. Freshly cracked pepper
10. 1 pound skinless, boneless chicken thighs (or chicken breasts)
Salad:
1. 4 cups Arugula leaves, washed and dried
2. 1 large cucumber, diced
3. Roma tomatoes, diced
4. 1 avocado, sliced
5. 1/3 cup Italian Parsley leaves, washed and dried
6. 1/3 cup pitted Kalamata olives
7. 1/2 cup feta, crumbled
Instructions
Whisk together all of the marinade ingredients in a medium jar. Pour half of the marinade into a large bowl and refrigerate the rest of the dressing for the salad.
Cut the chicken breast into medium chunks or slice into tenders. Add the chicken to the marinade in the bowl, rest for 30 minutes or up to two hours in the refrigerator. While waiting for the chicken, chop cucumbers, tomatoes, and slice red onion and avocado. Add cucumbers, tomatoes, red onion, and olives to a medium bowl and toss with 2 tbsp of salad dressing, set aside.
Heat 1 tablespoon of avocado oil in a grill pan or regular pan over medium-high heat. Grill or sauté chicken on both sides until golden and entirely cooked through.
Add Arugula to a large bowl or platter and arrange cucumber salad mixture on top, add avocado, crumbled feta and grilled chicken. Drizzle dressing over the salad and serve with fresh lemon slices.
