On Gear Live: Geared Up: Why is the Google Pixel 4 So…Weird?

Recipe: Chicken Souvlaki Salad with Dressing

Chicken Souvlaki salad recipe

At home one night with plenty of nicely marinated chicken but no pita to be found, I had an epiphany - if souvlaki is basically an undressed Greek salad with chicken on a pita, why couldn’t I eat it as a DRESSED Greek salad with chicken without a pita? And thus my new summer standby meal was born - the chicken souvlaki salad. This recipe will feed two very well and leave four wanting more (I suggest getting some baklava for dessert).

 

Vinaigrette Ingredients

:

  • 1/2 cup plus 2 Tablespoons olive oil
  • 5 Tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper

 

Salad Ingredients

:

  • 2 boneless skinless chicken breasts
  • 1 head of Romaine lettuce or 2 hearts of Romaine
  • 2 tomatoes, diced
  • 1 small red onion, diced
  • 1 large cucumber, peeled and de-seeded
  • 2 Tablespoons crumbled Feta cheese

Preparation:
Mix the marinade. Reserve half to dress the salad, and combine the other half in a zipper bag with the chicken. Marinate the chicken for 4 to 24 hours.

Grill (or saute) the marinated chicken breasts. Slice thinly. Prepare the salad vegetables. Top with the chicken and cheese, then the reserved vinaigrette. If you’re feeling really saucy, you can use tzaziki as a dressing instead of the reserved half of the vinaigrette. Or you could just use both.

Gallery: Recipe: Chicken Souvlaki Salad with Dressing


Advertisement

Vinaigrette Dressing Recipe

Posted by Jenni Burns Categories: Quick Meals, Recipes, Condiments,

Oil and VinegarMy friend Becky gave me this vinaigrette recipe - I tried it, and it was delicious! I love for , they are light and tasty. She got the recipe from “America’s Test Kitchen Family Cookbook.”

Basic Vinaigrette

Makes about 1 cup
Prep Time 10 minutes

INGREDIENTS:

  • 3/4 cup extra-virgin olive oil
  • 3 Tablespoons vinegar (I usually use basalmic, but the recipe calls for red or white wine vinegar)
  • 2 teaspoons minced shallot or red onion (sometimes I’ll even use a bit of a mild yellow onion instead)
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons minced fresh herbs (thyme, oregano, basil, tarragon, parsely, rosemary or a combination, also you can use about 1/2 teaspoon dried thyme, rosemary or oregano)
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS:

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days. When you want to use the dressing, remove from the refrigerator a couple hours ahead of time and bring to room temperature, then shake vigorously to recombine before using. If you are going to use the dressing in a few days you can just leave it out.

 

Gallery: Vinaigrette Dressing Recipe


Advertisement

{solspace:toolbar}