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Gravel & Dine

Greek Chopped Salad

My version of a Greek chopped salad with an easy Greek vinaigrette. This makes enough dressing for about 4 servings, amounts for the salad fixings are totally up to you. The dressing improves as it sits, it is even better the next day if you can make it ahead.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Salads
Ingredients Method

Ingredients
  

  • Dressing:
  • ¼ c red wine vinegar
  • ½ c olive oil
  • 2 t Dijon mustard
  • 1 ½ t Greek oregano
  • 2 t garlic grated
  • Kosher salt
  • Pepper
  • Juice of one lemon
  • Salad:
  • Chicken breasts one per person
  • Greek seasoning such as Penzey’s
  • Romaine chopped
  • Cucumber diced
  • Red onion diced
  • Cherry tomato halved
  • Yellow bell pepper diced
  • Pepperoncini thinly sliced
  • Feta cheese

Method
 

  1. Whisk together all the dressing ingredients until emulsified.
  2. Pound chicken with a meat mallet until an even thickness. Season well with Penzey’s Greek seasoning on both sides. Heat a grill pan (or a saute pan with a little olive oil) over medium heat and cook for approximately 4 minutes per side until chicken reaches 165 with an instant read thermometer. Allow chicken to rest for about 5 minutes and then chop into bite sized pieces.
  3. Add romaine to a large bowl and toss with a little bit of the dressing to coat the leaves. Add cucumber, onion, tomato, bell pepper, pepperoncini, feta and chicken. Toss with a little more dressing.
  4. Enjoy.