* Greek Lemon Pepper Chicken Salad
Jidori Lemon Pepper Chicken Breast, 1lb. THUMBNAIL
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$9.99
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IndianLife Plain Naan Flatbread, 5 pack THUMBNAIL
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$6.29
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$11.99
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Organic Lemon, ea. THUMBNAIL
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$1.79
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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$5.49
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Garlic Bulb, ea. THUMBNAIL
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$0.75
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Organic English Cucumber, ea. THUMBNAIL
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$3.99
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Organic Sugar Plum Grape Tomatoes, Pint THUMBNAIL
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$4.99
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Organic Baby Heirloom Tomatoes, Pint THUMBNAIL
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$5.99
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Avocado (Green), ea. THUMBNAIL
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$2.99
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Orange Bell Pepper, ea. THUMBNAIL
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$2.49
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Red Bell Pepper, ea. THUMBNAIL
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$2.69
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Organic Red Onion, ea. THUMBNAIL
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$0.99
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Mt. Vikos Feta, 7oz THUMBNAIL
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$6.49
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Organic Valley Feta Cheese Crumbles, 4oz THUMBNAIL
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$4.99
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Mediterranean Organics Pitted Black Olives, 8.1oz THUMBNAIL
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$5.79
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Greek Lemon Pepper Chicken Salad

  • ·         4 GROW Lemon Pepper marinated boneless/skinless chicken breasts
  • ·         4 Flatbreads

Dressing:

  • ·         1/4 cup olive oil
  • ·         1/4 cup lemon juice (juice of 1 lemon)
  • ·         1 tablespoon red wine vinegar
  • ·         2 teaspoons minced garlic (or 2 large garlic cloves, minced)
  • ·         2 tablespoons dried oregano
  • ·         1 teaspoon salt
  • ·         Fresh black pepper
  • For the Salad:
  • ·         2 Persian cucumbers, halved lengthways and sliced thick
  • ·         8 oz cherry tomatoes
  • ·         2 avocados, diced
  • ·         1 orange pepper, deseeded and sliced
  • ·         1/2 red onion, sliced thinly
  • ·         7 oz Feta cheese, cubed
  • ·         1/2 cup pitted Kalamata olives

1.    Whisk together all the dressing ingredients. You will have more than you need so reserve extra in the refrigerator for later.

2.    Toss salad ingredients together and divide between four plates. Warm flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.

3.    Heat a large grill pan / skillet over medium-high heat. Add the chicken to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).

4.    Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing. (Adapted from Café Delites) Serves 4.

http://shop.growdelivers.com/articles/Greek_Lemon_Pepper_Chicken_Salad_recipe_grow_grocery_home_delivery.htm

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