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Greek Salad with Chicken Recipe

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This recipe for Greek Salad with Chicken, by , is from The Vogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Vogel
Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. red-wine vinegar
1 tsp. mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup extra-virgin olive oil
2 tbsp. chopped flat-leaf parsley
1 tsp. chopped fresh oregano
1 tsp chopped fresh thyme
4 skinless chicken thighs
8 cups shredded iceberg lettuce (1 head)
1 medium-size cucumber, peeled, seeded and thinly sliced
1 small red onion, halved, thinly sliced
1 medium-size green pepper, seeded and thinly sliced
1 cup sliced radishes
1/2 cup pitted kalamata olies, halved
2/3 cup crumbled feta cheese

Directions:
Directions:
In a bowl, whisk vinegar, mustard, salt and pepper. gradually whisk in the olive oil until dressing is emulsified. Whisk in parsley, oregano and thyme. Place 1/4 cup of the dressing in a large resealable plastic food storage bag and add the chicken. Shake to completely coat the chicken. Refrigerate for 2 to 3 hours.
Heat oven to 400. Place chicken in a baking dish and bake at 400 for 30 minutes or until internal temperature reaches 160 on an instant-read thermometer. Broil for 3 minutes to brown top, if desired.
In a large bowl, toss together lettuce, cucumber, red onion, pepper, radishes, olives and crumbled feta. toss with the remaining dressing. Serve salad alongside the chicken. Or cut the chicken in strips and toss with salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 1/2 to 3 1/2 hours
Personal Notes:
Personal Notes:
Prep time: 15 minutes; Refrigerate: 2-3 hours; Bake time: 30minues.

 

 

 

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