From: Half Baked Harvest
This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
Greek Lemon Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-size chunks
- 4 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
- 1 small shallot, chopped
- 2 cloves garlic, minced or grated
- zest and juice of 1 lemon
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 cup finely torn ciabatta bread
- 6 cups shredded romaine lettuce
- 1 (14 ounce) can chickpeas drained
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- feta cheese, fresh herbs, mixed olives, and diced avocado, for serving
Tahini Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 juice of 2 lemons (about 1/3 cup lemon juice)
- 2 tablespoons red wine or apple cider vinegar
- 2 tablespoons tahini
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- Kosher salt and black pepper
Instructions
- In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
- Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean.
- Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
- To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.
- Heat the same skillet use for the croutons over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.
- To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.
