SUBSCRIBE!

Greek chicken salad with lemon tahini vinaigrette

GREEK LEMON CHICKEN

• ·         1 pound boneless skinless chicken breasts, cut into bite size chunks
• ·         4 tablespoons extra virgin olive oil
• ·         1 tablespoon balsamic vinegar
• ·         1 teaspoon smoked paprika
• ·         1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
• ·         1 small shallot, chopped
• ·         2 cloves garlic, minced or grated
• ·         zest and juice of 1 lemon
• ·         red pepper flakes, salt and black pepper
• ·         1 cup finely torn ciabatta bread

SALAD

• ·         6 cups shredded romaine lettuce
• ·         1 (14 ounce) can chickpeas, drained
• ·         1 cup cherry tomatoes, halved
• ·         2 Persian cucumbers, chopped
• ·         feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

TAHINI VINAIGRETTE

• ·         1/4 cup extra virgin olive oil
• ·          juice of 1 lemon
• ·         2 tablespoons red wine or balsamic vinegar
• ·         2 tablespoons tahini
• ·         1 tablespoon dijon mustard
• ·         2 teaspoons honey
• ·         salt and black pepper

      1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano,                                     shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean. 

3. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.

4. To make the vinaigrette. Combine all ingredients in a glass jar and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.

5. Heat the same skillet used for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes. 

6. To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately. (Half Baked Harvest) Serves 4.

Printer Friendly Version