Grilled Chicken Greek Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sunset reader Elena Burgeno-Berman, of Cardiff-by-the-Sea, California, created this dinner salad because she wanted to avoid simple carbs, like pasta, and eat more beans. Ingredients:
3 tablespoons lemon juice, divided |
3 tablespoons olive oil, divided |
1 tablespoon minced garlic, divided |
1 teaspoon kosher salt, divided |
1 teaspoon pepper, divided |
1 1/2 teaspoons ground cumin, divided |
2 boned, skinned chicken breast halves (1 lb. total) |
2 tablespoons tahini (sesame paste) |
2 cans (15 oz. each) chickpeas, drained and rinsed |
2 tomatoes, chopped |
1/2 red onion, thinly sliced |
1/2 sliced red bell pepper |
1 cup flat-leaf parsley |
6 ounces crumbled goat's-milk feta cheese |
Directions:
1. Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
4. Note: Nutritional analysis is per serving.
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