Greek Chicken Salad Recipe
Romaine lettuce with grilled chicken strips, feta and grated asiago cheese, Kalamata olives, crisp cucumber, red onion, cherry tomatoes and pepperoncini peppers, served with Greek balsamic vinaigrette, served with garlic bread
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Ingredients
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Salad Ingredients
Greek Balsamic Vinaigrette
Garlic Bread
Method
Prepare the Salad
- 1
Prepare the Lettuce
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 2
Cook the Chicken
Grill the chicken breasts until fully cooked, about 6-7 minutes per side. Let them rest for a few minutes before slicing into strips.
- 3
Chop the Vegetables
Dice the cucumber, slice the red onion thinly, and halve the cherry tomatoes. Add these vegetables to the bowl with the lettuce.
- 4
Add the Cheese and Olives
Crumble the feta cheese into the bowl and add the grated asiago cheese and Kalamata olives.
- 5
Add Pepperoncini
Slice the pepperoncini peppers and add them to the salad.
Make the Greek Balsamic Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Prepare Garlic Bread
- 7
Make Garlic Butter
In a small bowl, combine softened butter, minced garlic, and chopped parsley.
- 8
- 9
Toast the Bread
Place the bread on a baking sheet and toast in a preheated oven at 180°C (350°F) for about 10-12 minutes or until golden brown.
Assemble and Serve
- 10
Combine Salad and Dressing
Drizzle the vinaigrette over the salad and toss gently to combine.
- 11
Serve
Serve the salad immediately with the toasted garlic bread on the side.
