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      Greek Salad with Grilled Chicken, 9/10/13

      Vanessa Barranco

      {}Whole Foods

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      For the Salad

      • Romaine Lettuce, chopped, as much as desired
      • 1/2 can of black olives, pitted
      • 1 tomato, cut into wedges
      • 1 cup cucumber, chopped
      • 1/4 cup fresh lemon juice
      • 1/4 cup extra-virgin olive oil
      • 1 small garlic bulb, pressed or minced
      • salt and pepper to taste
      • Feta cheese (optional)

      For the Grilled Chicken (optional)

      • 1/4 cup fresh lemon juice
      • 1/4 cup grape seed oil
      • 1 small garlic bulb, pressed or minced
      • salt and pepper to taste
      • 2 chicken breasts, sliced in half lengthwise to make 4 thin breasts

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      To make the chicken marinade:

      Combine the lemon juice, grape seed oil, garlic, and salt and pepper in a large plastic ziploc bag. Place the chicken in the bag, seal, and let it marinate in the refrigerator for 4 to 6 hours.

      Set grill to medium. Place the chicken breasts on an oiled cooking grate, and grill uncovered a few minutes on each side, or until fully cooked through.

      {}

      To make the salad dressing:{}

      Whisk the lemon juice, olive oil, garlic, salt, and pepper until combined.

      In a large bowl, place the romaine lettuce, olives, tomatoes, and cucumber. Pour some of the dressing on top, and toss to coat (amount depends on your taste.) Place crumbled feta cheese in a separate bowl and let your guests sprinkle it on top of their salads.

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