Greek Salad with Marinated Grilled Chicken and Lemony Dressing Recipe
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Greek Salad with Marinated Grilled Chicken and Lemony Dressing Notes
I absolutely love lemon! When I started looking on the website of our awesome sponsor, The Spice House, a few of the spices with lemon notes jumped out to me. There are a lot of choices which are all great, but when I saw the Sunny Greek Islands Salt-Free Seasoning, I really liked the idea of doing something Greek inspired. I also love salad, so it was no wonder I immediately thought of this recipe.
- For the marinade:
- Juice from 1 lemon
- 1/2 Tablespoon fresh oregano, chopped
- 1 heaping Tablespoon chopped garlic
- 1/2 tablespoon Sunny Greek Islands Seasoning
- A drizzle of olive oil
- Salt and pepper to taste
- For the dressing:
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 1/2 teaspoon fresh oregano
- 1/4 teaspoon Sunny Greek Islands Seasoning
- 1/4 teaspoon Trinidad Lemon Garlic Seasoning
- 1/4 cup fresh lemon juice
- 3 Tablespoons olive oil
- To assemble the salad:
- 1 pound Marinated cooked grilled chicken, sliced
- Romaine lettuce, chopped
- Red Onion, sliced
- Cherry tomatoes
- Cucumber, sliced
- 1 block feta cheese, crumbled
Serves / Yields
I had just less than 2 pounds of chicken tenderloins left in my freezer, which I defrosted. In a large gallon-size plastic bag, add the chicken and all the marinade ingredients. Let marinate for 20 minutes or up to 2 hours, the longer the better. Then all you have to do is throw the chicken on the grill! The tenderloins were small, so they cooked up pretty quickly. Let cool and slice.
For the Dressing: Put all ingredients in a sealable container and shake well to combine.
Add all the salad ingredients to a bowl or plate. Top with the chicken and finish with the dressing.
This obviously makes much more chicken than you need for a few salads, but I like to make extra to have on hand for the rest of the week! It makes throwing meals together that much easier. Use up the leftovers in more salads, sandwiches, in pasta, in soups or casseroles…there are so many possibilities.
I like my salad dressings on the tangy, more acidic side, so please adjust the amount of lemon juice and olive oil to your preference.
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