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Greek Salad with Oregano Marinated Chicken (Dave Lieberman) Recipe

Greek Salad with Oregano Marinated Chicken (Dave Lieberman) Recipe

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Greek Salad with Oregano Marinated Chicken (Dave Lieberman)

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Ingredients:

Serving

1 lemon, juiced
2 tbsp extra-virgin olive oil
1 tsp dried oregano
a couple good pinches salt
10 grinds black pepper
4 (6 to 7-oz) boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 lemon, juiced
2 cloves garlic , smashed with the side of your chef's knife
1 tsp dried oregano
3 pinches salt
10 to 15 grinds black pepper
2 to 3 hearts romaine lettuce
1 english cucumber, peeled , cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-lb), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

Directions:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.61 Kcal (1514 kJ)
Calories from fat	273.7 Kcal
		% Daily Value*
Total Fat	30.41g	47%
Cholesterol	37.62mg	13%
Sodium	519.25mg	22%
Potassium	221.26mg	5%
Total Carbs	8.8g	3%
Sugars	4.38g	18%
Dietary Fiber	1.39g	6%
Protein	12.65g	25%
Vitamin C	25.4mg	42%
Iron	23.6mg	131%
Calcium	70.1mg	7%

Amount Per 100 g
Calories	145.82 Kcal (611 kJ)
Calories from fat	110.37 Kcal
		% Daily Value*
Total Fat	12.26g	47%
Cholesterol	15.17mg	13%
Sodium	209.39mg	22%
Potassium	89.22mg	5%
Total Carbs	3.55g	3%
Sugars	1.77g	18%
Dietary Fiber	0.56g	6%
Protein	5.1g	25%
Vitamin C	10.2mg	42%
Iron	9.5mg	131%
Calcium	28.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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