Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.
This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.
Servings: 4
Calories: 960kcal
Ingredients
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, kosher 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
- 2 juice of 2 lemons (about 1/3 cup lemon juice)
- 2 tablespoons red wine or balsamic vinegar
- 2 tablespoons tahini
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- Kosher salt and black pepper
Instructions
- 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 or measuring cup 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 use 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,
Notes
To Grill the Chicken: Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
Nutrition
Calories: 960kcal