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Greek Salad

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hr
  • Yield: 4-5 servings

Ingredients

For the Salad:

  • 2 Greek style Everyday Roasted Chicken Breasts
  • 2 pounds of assorted tomatoes
  • 2 batches of Marinated Onions MAGIC ELIXIRS (click here for recipe)
  • 2 cucumbers, peeled and chopped into chunks
  • 1 sweet or spicy summer pepper, sliced thin
  • 1/3 cup olives
  • 3/4 pound of Sheep’s milk Feta cheese in brine

Greek style Everyday Roasted Chicken Breasts:

  • 2 bone in and skin on chicken breasts
  • 1 1/2 tsp of Greek seasoning blend (see recipe below)
  • 1 tsp salt
  • 1 Tbsp extra virgin olive oil

For the Greek Seasoning Blend:

  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1/4 tsp thyme
  • 1 1/2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried dill
  • 2 tsp dried parsley flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp dried mint

For the Creamy Feta Vinaigrette Dressing

  • 2 oz sheep’s milk feta
  • 2 Tbsp red wine vinegar
  • 3 Tbsp water
  • ½ tsp dried oregano
  • Salt and pepper
  • 1 Tbsp Chives
  • ¼ cup olive oil

Instructions

Make Marinated Onions MAGIC ELIXIRS at least one hour ahead of time. Cut vegetables and set aside.

Make the Blend: 

Place all ingredients in a small bowl and mix until well combine.  Store in an airtight container.

Make the Chicken Breasts:

Preheat oven to 375°F.

Rub 3/4 tsp of the Greek seasoning blend on each chicken breast.  Then, drizzle 1/2 of the olive oil on each and tub the oil and seasonings all over each piece. Finish by sprinkling 1/2 tsp salt on each breast.

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

Make the Salad:

Assemble vegetables and chicken breasts on a large platter.  Add the Feta cheese and top with the Marinated Onions.  Salt and pepper the vegetables and drizzle a generous amount of Marinated Onion oil all over the salad.

Remember that this recipe is just a guide.  It’s good to get in the habit of “eyeing” what is enough for the group you’re feeding and making those adjustments. Maybe there is a tomato lover so you can add more tomatoes.  Cheese lovers?  Get a pound of Feta.  Or if someone likes more protein, make an extra chicken breast and add that on.

For the Vinaigrette:

In a food processor, pulse all ingredients together until smooth. If needed, season with salt and pepper.


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