Greek Salad with Chicken and Lemon Vinaigrette

Greek Salad with Chicken and Lemon Vinaigrette

Provided by: Alexis Touchet

30 mins total 30 mins prep Full Screen

Servings

Adding roasted chicken to a basic Greek salad takes it from salad course to main course with all those wonderful flavors still in play.

Ingredients

• 1 large garlic clove
• 1 teaspoon finely grated lemon zest
• 5 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 4 cups skinless boneless rotisserie chicken pieces
• 2/3 cup pitted kalamata olives, quartered lengthwise
• 1 1/2 cups crumbled feta cheese (about 6 ouces)
• 3/4 cup roughly chopped flat leaf parsley
• 1/2 cup finely chopped red onion
• 2 romaine hearts
• 6 medium vine-ripe tomatoes, cut into wedges
• Accompaniment: pita chips

Directions

• Mince garlic, then mash to a paste with an 1/8 tsp salt. Whisk together garlic paste, lemon zest and juice, oil and pepper to taste, then toss 1/2 cup of lemon vinaigrette with chicken, olives, cheese, parsley and onion and put on a platter. Quarter each romaine heart and reserve 2 quarters for another use. Arrange tomatoes and lettuce around chicken mixture, then drizzle tomatoes and lettuce with remaining vinaigrette.

• Filed under:
• Cheese,
• Chicken,
• Vegetable,
• Tomato,
• Greek,
• No Cook,
• Easy,
• 30 Minute,
• Quick,
• Healthy,
• Main Dish,
• Salad

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