Green Leaf Greek Grilled Salad

Green Leaf Greek Grilled Salad

Servings: 6 Prep Time: Insert Info Cook Time: Insert Info Products Used: Farm Fresh Green Leaf Lettuce, Artisan Sweet Red Onion
Chicken Marinade
  • 2 lbs boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp smoked paprika
  • 1 Tbsp chopped fresh oregano
  • ½ cup Artisan Sweet Red Onion, sliced
  • 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
  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.

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