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A traditional, light Greek Salad served with an olive oil, red wine vinaigrette.
If not using sun-dried tomato and basil chicken, marinate 8 ounces of boneless chicken breasts in some Greek dressing or your favorite balsamic dressing for at least 1 hour prior to grilling.
Heat your grill to medium heat and cook chicken breasts until they are done. This will take about 5 to 7 minutes per side.
Assemble the salad: Evenly divide all of the salad ingredients between two plates. Start with romaine lettuce, cucumber, onions, bell pepper, cherry tomatoes, olives, banana peppers, chicken and cheese.
For dressing: Add all of the dressing ingredients into a bowl and whisk until combined. Refrigerate until ready to use.
Add 2 tablespoons of dressing per salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!