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Gt Greek Salad Recipe

Name: Grand Tavern - Farmingtons Gt Greek Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 cups romaine lettuce (large hearts), rinsed, dried and chopped; 1 piece grilled chicken breast, sliced (about 6–8 oz cooked); 1 cups canned chickpeas, drained and rinsed; 3 oz feta cheese, crumbled; 1 oz kalamata olives, pitted and halved; 3 oz cooked beets, diced (roasted or jarred); 6 pieces pepperoncini, sliced; 0.25 cups red onion, thinly sliced; 2 tbsp fresh dill, chopped; 1 tbs extra-virgin olive oil (for finishing); 2 pieces fresh lemon wedges (optional, for serving); 0.25 tsp salt; 0.25 tsp black pepper, freshly ground; 2 pieces boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp garlic, minced; 1 tsp dried oregano; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbs extra-virgin olive oil; 1.5 tbs red wine vinegar; 1 tbs lemon juice; 0.5 tsp dijon mustard; 0.5 tsp dried oregano; 0.5 tsp honey or agave (optional, to balance acidity); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Grand Tavern - Farmington

Time30m

Serves2

Grilled chicken, crispy romaine topped with olives, feta, chick peas, beets, pepperoncinis, fresh dill and red onions

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Ingredients

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Salad base & toppings

4 cups romaine lettuce (large hearts), rinsed, dried and chopped

1 piece grilled chicken breast, sliced (about 6–8 oz cooked)

1 cups canned chickpeas, drained and rinsed

3 oz Feta cheese, crumbled

1 oz Kalamata olives, pitted and halved

3 oz cooked beets, diced (roasted or jarred)

6 pieces pepperoncini, sliced

1/4 cups Red onion, thinly sliced

2 tbsp fresh dill, chopped

1 tbs extra-virgin olive oil (for finishing)

2 pieces fresh lemon wedges (optional, for serving)

1/4 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Grilled chicken (if starting raw)

2 pieces boneless skinless chicken breasts

1 tbs olive oil

1 tsp Garlic, minced

1 tsp Dried oregano

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Simple Greek dressing

3 tbs extra-virgin olive oil

1 1/2 tbs red wine vinegar

1 tbs ReaLemon lemon juice

1/2 tsp Dijon mustard

1/2 tsp Dried oregano

1/2 tsp honey or agave (optional, to balance acidity)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Grilled chicken (if starting raw)

Marinate chicken

Pat chicken breasts dry. In a bowl combine 1 tbsp olive oil, minced garlic, 1 tsp dried oregano, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken, coat evenly, cover and refrigerate 15–30 minutes (or up to 2 hours).

Grill or pan-sear

Heat a grill or heavy skillet to medium-high. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes, then slice thinly across the grain. Yield: about 6–8 oz cooked per breast.

Simple Greek dressing

Whisk together 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 tsp dijon mustard, 1/2 tsp dried oregano, 1/2 tsp honey (optional), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. Set aside.

Salad base & assembly

Prepare vegetables and toppings: Chop and dry romaine so it's crisp. Thinly slice red onion, halve olives, dice cooked beets, slice pepperoncini, and chop fresh dill. Drain and rinse chickpeas.

Season chickpeas (optional): For added flavor, toss chickpeas with a pinch of salt, 1/2 tsp olive oil and 1/4 tsp dried oregano.

Assemble the salad: In a large bowl or on a platter, place the chopped romaine. Arrange sliced grilled chicken over the lettuce. Scatter chickpeas, diced beets, halved kalamata olives, sliced pepperoncini and thin red onion over the greens.

Add cheese and herbs: Sprinkle crumbled feta and chopped fresh dill evenly over the salad.

Dress and finish: Drizzle the prepared Greek dressing over the salad (start with about half and add more to taste). Finish with 1 tbsp extra-virgin olive oil, a final pinch of salt and 1/4 tsp freshly ground black pepper. Toss gently to combine or leave arranged for a composed presentation.

Serve: Divide into 2 generous servings. Offer lemon wedges on the side for squeezing over the salad.