Pioneer Woman Healthy Di

Greek Salad with Chicken

Name: Greek Salad with Chicken
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 3 tbsp. red wine vinegar; 2 tbsp. honey; 2 tbsp. dijon mustard; 1 tsp. dried oregano; 3 skinless, boneless chicken breasts (about 1 1/2 pounds); 1 tsp. kosher salt; 1/2 tsp. black pepper; 2 tbsp. minced pitted kalamata olives; 1/4 c. olive oil; 2 tbsp. red wine vinegar; 1 tsp. sugar, plus more to taste; 1 garlic clove, minced; 1/4 tsp. kosher salt, plus more to taste; Black pepper, to taste; 1 head romaine lettuce, thinly sliced; 2 ripe tomatoes, cut into chunks; 1 large cucumber, peeled and cut into chunks; 1/2 red onion, thinly sliced; 3/4 c. pitted kalamata olives, halved; 6 oz. crumbled feta cheese; Kosher salt and pepper, to taste; Pita chips, for topping (see recipe)

4 servings

servings

45 minutes

active time

2 hours

total time

Start Cooking

Ingredients

3 tbsp. olive oil

3 tbsp. red wine vinegar

2 tbsp. honey

2 tbsp. dijon mustard

1 tsp. dried oregano

3 skinless, boneless chicken breasts (about 1 1/2 pounds)

1 tsp. kosher salt

1/2 tsp. black pepper

2 tbsp. minced pitted kalamata olives

1/4 c. olive oil

2 tbsp. red wine vinegar

1 tsp. sugar, plus more to taste

1 garlic clove, minced

1/4 tsp. kosher salt, plus more to taste

Black pepper, to taste

1 head romaine lettuce, thinly sliced

2 ripe tomatoes, cut into chunks

1 large cucumber, peeled and cut into chunks

1/2 red onion, thinly sliced

3/4 c. pitted kalamata olives, halved

6 oz. crumbled feta cheese

Kosher salt and pepper, to taste

Pita chips, for topping (see recipe)

Directions

For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.

Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.

For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).

For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.

Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.

Nutrition

Serving Size

Calories

671

Total Fat

42 g

Saturated Fat

11 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

162 mg

Sodium

1436 mg

Total Carbohydrate

22 g

Dietary Fiber

7 g

Total Sugars

15 g

Protein

49 g