Greek Chicken Salad
Chicken + Marinade
- 1/4 Cup Olive Oil
- 2 Cloves Garlic chopped
- 1 Tablespoon Rosemary chopped
- 1 Tablespoon Oregano
- 1 Lemon juiced
- 1 Lb Chicken Breast
- 1/2 Red Onion chopped
- 1 Cup Cherry Tomatoes sliced
- 1/2 Cucumber chopped
- 8 Oz Feta chopped
- 1/2 Cup Kalamata Olives
- 3 Tablespoons Lemon Juice
- 1/4 Cup Red Wine Vinegar
- 2 Teaspoons Garlic minced
- 2 Teaspoons Oregano minced
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Olive Oil
Mix marinade ingredients together in a large resealable bag.
Add chicken breast (1 Lb), seal the bag, and toss the chicken to evenly coat.
Place in the fridge for 30 min - overnight (I always do this the night before!)
Preheat your oven to 400 F.
Place marinated chicken on a lightly greased baking sheet.
Bake in preheated oven for 22-26 minutes. You'll know the chicken is done once the internal temp reaches 165 F.
Allow the chicken to rest for 10 minutes before slicing.
Meanwhile, whisk all the dressing ingredients together in a small bowl or salad shaker, except the olive oil.
While whisking, slowly add the olive oil into the dressing ingredients.
In a large bowl, combine the salad ingredients together.
Place sliced chicken over salad ingredients.
Cover with salad dressing, and toss everything together.
Serve with pita, tzatziki, and enjoy!
- Nutritional information is based on 1 serving, if you divide this recipe into 6 servings (this is about 2.5 Tablespoons of dressing):
Calories: 469kcal | Carbohydrates: 9g | Protein: 23g | Fat: 39g | Cholesterol: 82mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com