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Composed Greek Salad

humus with composed greek salad

A colorful and delicious one-dish meal that’s easy to prepare and has minimal cleanup. Lots of fresh vegetables!

Scale

Ingredients

Chicken Marinade

Whisk the olive oil, lemon juice, garlic, salt and pepper in a bowl.

Add the chicken, toss to coat and let marinate for a few hours or overnight.

Preheat the grill or griddle and cook the chicken.

Let the chicken rest for 5 minutes before slicing on the bias.

Greek Vinaigrette
½ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
2 teaspoons dried Turkish oregano, crushed by rubbing the herbs in the palms of your hand
1 ½ teaspoons coarse salt
1 teaspoon freshly ground pepper

Salad
4 cups chopped Romaine lettuce
1 each red, green and yellow bell pepper, thinly sliced lengthwise
1 English cucumber, peeled or not, and sliced
1 small red onion, thinly sliced
1 cup feta cheese, crumbled
1 cup Kalamata olives, pitted

Instructions

Chicken Marinade
Whisk the olive oil, lemon juice, garlic, salt and pepper in a bowl.

Add the chicken, toss to coat and let marinate for a few hours or overnight.

Preheat the grill or griddle and cook the chicken.

Let the chicken rest for 5 minutes before slicing on the bias.

Greek Vinaigrette
Place the olive oil, vinegar, garlic, mustard, oregano, salt and pepper in a covered container and shake well.

Salad
Toss the Romaine lettuce with one-half of the vinaigrette and spread over a large platter.

Place the chicken in the center of the platter and arrange the individual salad ingredients in rows around the chicken.

Drizzle the remaining vinaigrette over the vegetables.

Note: Shake vinaigrette well before using.

Notes

Vinaigrette can be made a day or two in advance.

Keywords: composed salad, greek salad, greek vinaigrette, salad, entree salad, chicken salad