Lemon Chicken Greek Salad
Try this Lemon Chicken Greek Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- juice of 1 lemon
- dressing:
- salad:
- 1/2 cup italian dressing
- zest of 1 lemon
- chicken:
- seasoned salt and pepper
- 2 boneless, skinless chicken breasts
- 8 ounces feta cheese
- 1 tsp. freshly ground pepper
- 1 tsp. salt
- 2 tsp. italian seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 - 2 tsp. dijon mustard
- 2 - 3 romaine hearts chopped
- 1 - 2 roma tomatoes sliced
- 1/2 english cucumber sliced
- 3 - 4 green onions sliced or 1/2 red onion, thinly sliced)
- 2 - 3 steamed beets sliced (i got mine at trader joe's but canned would probably work too
- pitted kalamata olives optional
- Carbohydrate 338.281093219854 g
- Cholesterol 475.608604472 mg
- Fat 114.979905339068 g
- Fiber 2.76900418732564 g
- Protein 143.905412861364 g
- Saturated Fat 44.6259487584141 g
- Serving Size 1 1 Recipe (1450g)
- Sodium 4794.58376026904 mg
- Sugar 335.512089032528 g
- Trans Fat 10.3918718697084 g
- Calories 2941 calories
Chicken: Sprinkle chicken breasts with seasoned salt and pepper. In gallon-size Ziploc bag, place lemon zest, juice and Italian dressing. Add the chicken and marinate for 1 hour. Preheat grill for high heat. Lightly oil grate. Discard marinade and cook chicken breasts about 6-8 minutes on each side, or until juices run clear. (I like to filet the breasts for faster and more even cooking.) Greek Dressing: In Mason jar, combine all ingredients except oil. Secure lid and shake vigorously. Add in the oil, replace lid and shake again to combine. Salad: Combine all ingredients for the salad and mix with the Greek dressing. Top with sliced Lemon Chicken and more feta cheese.
