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*Greek Chicken Salad with Lemon Tahini Vinaigrette
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Greek chicken salad with lemon tahini
vinaigrette
GREEK LEMON CHICKEN
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1 pound boneless skinless chicken
breasts, cut into bite size chunks
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4 tablespoons extra virgin
olive oil
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1 tablespoon balsamic
vinegar
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1 teaspoon smoked
paprika
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1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
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1 small shallot, chopped
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2 cloves garlic, minced or grated
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zest and juice of 1 lemon
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red pepper flakes, salt and
black pepper
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1 cup finely torn ciabatta bread
SALAD
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6 cups shredded romaine lettuce
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1 (14 ounce) can chickpeas, drained
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1 cup cherry tomatoes, halved
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2 Persian cucumbers, chopped
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feta cheese, fresh herbs, mixed
olives, and diced avocado, for serving
TAHINI VINAIGRETTE
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.
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