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My Big Fat Greek Salad
Submitted by Jen @ Peanut Butter and Peppers on June 13, 2012 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- FOR THE SALAD:
- 8 ounces, weight Sundried Tomato Basil Chicken Or A Balsamic Marinated Chicken, Boneless And Skinless Breasts
- 5 cups Romaine Lettuce, Shredded
- ½ cups Cucumber, Diced
- 3 Tablespoons Red Onions, Sliced
- ¼ cups Diced Sweet Red Pepper
- ½ cups Cherry Tomatoes
- ¼ cups Pitted Black Olives (I Used 10)
- ¼ cups Banana Peppers Or Pepperoncini Peppers
- 1 ounce, weight Feta Cheese
- FOR THE DRESSING:
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ cups Red Wine Vinegar
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Oregano
- ¼ teaspoons Basil
- ¼ teaspoons Salt
- ¼ teaspoons Ground Pepper
- ¼ teaspoons Onion Powder
- ¼ teaspoons Dijon Mustard
Preparation Instructions
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.
