Greek Salad with Lemon-Garlic Chicken

I was in a bit of a fog when I posted yesterday, and neglected to mention that my Chinese-influenced post of Green Beans with Toasted Walnuts and Black Bean Sauce would be perfect for Chinese New Year–Happy Year of the Dragon!  So, in celebration of that culture event, today I bring you…Greek salad.  Did I mention fog?  Regardless, this is an easy dinner salad that uses an ingredient I rarely use–chicken–and in this case I used some boneless, skinless chicken breasts (my least favorite part of the chicken, but great with this marinade).  The chicken is from Boulder Natural, which is a local company that uses sustainable practices.  My favorite part of the chicken is the neck (not kidding), but they don’t make for a very pretty salad.

You can adjust the marinade according to the quantity of chicken and how much you love garlic, and all of these amounts are suggestions rather than rules.  Other great toppings are fresh or sun-dried tomato, cucumber, fresh peppers, etc.

Greek Salad with Lemon-Garlic Chicken
1 pound boneless, skinless chicken breast
juice of one lemon
3 tablespoons olive oil
2-4 cloves garlic, crushed and minced
1/2 teaspoon salt
1 teaspoon Aleppo pepper (or crushed red pepper)

For the salad:
Romaine and/or red leaf lettuce
Red onion rings
Pepperoncini rings
Kalamata olives
chopped green onion
soft goat cheese or feta cheese, crumbled

Trim the chicken if needed, and pat dry with some paper toweling.  In a medium mixing bowl, stir together the lemon, olive oil, garlic, salt, and Aleppo pepper, then stir in the chicken to coat.  Let the chicken soak in the marinade for a half hour, stirring once or twice.  I let the chicken stay at room temperature while it is in the marinade, as it makes the grilling more even, but if that freaks you out just stick the bowl in the fridge.

Heat a gas grill or grill pan over medium-high heat.  Remove the chicken from the marinade (discard any remaining marinade) and place on the hot grill.  Grill for 4-5 minutes per side, or until cooked through.  Let the chicken rest for five minutes before slicing.

Arrange the salad ingredients on a serving platter, and top with the sliced chicken.  Drizzle with a little more olive oil and some fresh lemon juice, and serve.

Thanks for reading,

-Angela

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6 Responses to Greek Salad with Lemon-Garlic Chicken

  1. Calogero January 24, 2012 at 12:36 am #

    Kalamata olives and feta cheese? Very very good!

  2. Mary January 24, 2012 at 3:19 pm #

    Angela, this sounds wonderful as do the beans you've featured just below this post. I am new to your blog and have spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary

  3. Sonali-The Foodie Physician January 24, 2012 at 11:39 pm #

    Such a lovely, fresh dish to brighten up the winter! I've been making so many soups and stews lately, a salad like this sounds like a great idea!

  4. Lisa @ Snappy Gourmet January 25, 2012 at 1:57 pm #

    I love Greek food! I'm starting to miss Greektown in Detroit now!

  5. Marina {Yummy Mummy) January 25, 2012 at 9:47 pm #

    Greek salad is one of my favorite things. Maybe because I'm half Greek? I think it's because it's so flavorful. This looks awesome.

  6. Andrea January 29, 2012 at 4:20 pm #

    I love a good salad and this looks quite delish.

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