Green Leaf Greek Salad

 

Green Leaf Greek Salad

Servings: 4 Products Used: Greenhouse Grown Green Leaf Lettuce, Field Fresh Green Leaf Lettuce, Artisan Sweet Red Onion
Ingredients
Chicken Marinade
  • ½ cup Tanimura & Antle Artisan Sweet Red Onion, sliced
  • 2 lbs boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp smoked paprika
  • 1 Tbsp chopped fresh oregano
  • 2 garlic cloves, minced
  • Zest & juice of 1 lemon
  • Red pepper flakes
  • Salt & pepper
For the Salad
  • 6 cups Tanimura & Antle Green Leaf Lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, chopped
  • 4 oz Feta cheese
  • Fresh oregano, chopped (to taste)
  • 1 cup cooked farro
For the Dressing
  • ¼ cup olive oil
  • Juice of 2 lemons
  • 2 Tbsp red wine vinegar
  • 2 Tbsp tahini
  • 1 Tbsp Dijon mustard
  • 1 tsp honey
  • Salt & pepper to taste
Instructions
  1. In a bowl or gallon zip lock bag, combine chicken marinade ingredients and mix to combine. Add the chicken breasts and marinate for at least 15 minutes or overnight in the fridge.
  2. While the chicken marinades, make the salad. Combine all salad ingredients in a large salad bowl and gently toss to combine.
  3. In a glass jar, make the vinaigrette by combining all dressing ingredients and then shake until combined. Taste and adjust seasoning based on preference. If needed, thin the vinaigrette out with a little water.
  4. Heat a grill pan over medium high heat. Add the marinated chicken and onions. Cook each side until grill marks appear and chicken pulls away from the pan easily (about 7 minutes per side depending on thickness of chicken).
  5. Let chicken rest on a cutting board for at least 5 minutes. Thinly slice chicken.
  6. Top the salad with the grilled chicken and onions then drizzle generously with the vinaigrette. Toss to combine and serve immediately.