Is it hotter than the surface of the sun where you are? I know, it's summertime. And yes, I know that it's supposed to be hot. But July has been just brutal here in North Carolina. I'm ready to tap out. Mercy, please.
So with this sweltering heat, I am done with the hot kitchen stove. Instead, we've been doing a ton of backyard grilling and it's been fabulous. There's less clean-up too!
One of my favorite chicken recipes for the grill involves this simple Greek Chicken Salad. The chicken doesn't even need to marinate - just baste with olive oil, sprinkle with seasoning, and it's ready to go on. Toss with these fresh, crisp veggies and dinner is served!
Greek Grilled Chicken Salad with Lemon and Olive Oil Dressing
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- romaine lettuce
- 1/2 c. cherry tomatoes, sliced in half
- English or Persian cucumber, sliced
- 1/4 small red onion, sliced
- 1/4 c. Kalamata olives, pitted and chopped
- 1/4 c. crumbled feta cheese
- 1/4 c. olive oil
- 1/4 c. apple cider vinegar
- zest of one lemon
- juice of one lemon
- salt and pepper to taste
- Preheat grill.
- To prepare chicken breast, slice each breast in half length-wise or flatten with a mallet. (If you bought thin chicken strips or tenders you can probably skip this step. But just remember, the thinner the breast, the faster the grill time.) Baste with olive oil and then rub with oregano, salt, and pepper.
- Grill chicken until done, about 5-6 minutes on each side.
- While chicken is grilling, prepare salad. Mix romaine lettuce, tomatoes, red onion, cucumber, and olives in a large bowl and toss well. Portion salad into individual salad bowls.
- To prepare dressing, combine olive oil through salt and pepper in a small bowl. Beat well with a whisk until oil and vinegar are no longer separated.
- Once chicken is done, allow to rest for several minutes and then slice into strips. Top each salad with several chicken strips, feta cheese, and dressing. Enjoy!