Description
Get your chop on! Chopped salads are great for BBQs and other gatherings – so is this Chopped Greek-ish Chicken Salad. Easy to prepare and really tasty!
Ingredients
For the chicken:
some oil for frying
2 medium-size chicken breasts
salt, pepper
For the salad:
1 small romaine lettuce, chopped
2 small red onions, chopped
5-6 (not too) small vine tomatoes, chopped
1 red bell pepper, chopped
1/2 cucumber, chopped
5.3 oz. (150g) shepherd’s cheese or feta, cubed
1.8 oz. (50g) pitted olives, chopped
1-2 stalks of flat-leaf parsley, chopped
1 stalk of dill, chopped
some chives, chopped
For the dressing:
1/4 cup (60ml) extra virgin olive oil*
2 tbsp. white balsamic vinegar*
1 garlic clove, finely minced
1 tsp. dried oregano*
salt, pepper
Instructions
1. Clean the chicken and season it with salt and pepper. Heat up a frying pan with some oil. Fry the chicken from all sides until nicely browned and cooked through. To check, you can cut into the thickest part of the chicken and continue frying it, if still pink. Remove the chicken from the pan and let it cool down for about 10 minutes, then cut into small pieces.
2. Finely chop the veggies by cutting them into small pieces with a knife or by using a veggie cutter*. Do the same with the shepherd’s cheese (or feta) and the olives. Add everything to a large bowl. Wash and dry the parsley, dill and chives, then chop finely. Add to the bowl, as well as the diced chicken, and mix everything well.
3. For the dressing, combine olive oil, vinegar, minced garlic and dried oregano in a small bowl. Season with salt and pepper, then add to the bowl with the veggies and mix to combine. Serve with some bread on the side.
Notes
+ you can prepare the salad ahead of time, just keep veggies and dressing separate until ready to serve
+ leftovers can be stored in the fridge for up to 2 days, but the salad is best when fresh
+ if you want to keep it veggie, omit the chicken with some toasted/baked chickpeas (for example) and the cheese with a vegan alternative
