We came up with this salad because we wanted to have something healthy yet completely delicious and satisfying. This was totally the answer to that. There is are a ton of fresh veggies to keep it feeling light, and the toasted bread adds a savory starch that makes it filling. Add the grilled chicken on top and the dish is complete! You get the best of both worlds, completely satisfying yet gilt free!
Difficulty: Easy
Serves: 4
For the Vinaigrette:
– 2 large Lemons, zested and juiced (about 1/2 cup)
– 1/2 cup Olive Oil
-1 tbsp Fresh Parsley, minced
– 1 tsp Dried Oregano
-1 tsp Dijon Mustard
– 2 cloves Garlic, minced
– 1 tsp Salt
1/2 tsp Pepper
In a medium bowl, whisk together ingredients and divide into two small bowls. One bowl will be for the salad and the other for the chicken marinade.
For the Chicken:
-4 Chicken Breasts, pounded for even cooking
-Marinade made in above section
After pounding the chicken even, pour a little marinade over it and set aside while you cut up the veggies for the salad and toast the bread cubes.
Heat grill pan on medium high heat and brush with olive oil. Grill for five to eight minutes a side until cooked through. Drizzle remaining marinade on chicken, then slice and place on top of salad.
For the Salad:
-2 to 3 cups Roasted Garlic Bread or Sourdough, cut into large cubes
-1 tbsp Olive Oil
-1 tbsp Butter
-1 tbsp Red Wine Vinegar
-16 oz. Cherry Tomatoes, halved
-1 English Cucumber, sliced longwise and quartered
-1 Red Pepper, large chunks
-1/2 large Red Onion, sliced with grain
-1 cup Feta Cheese, large cubes
-1/2 cup Kalamada Olives, halved
1 tbsp Parsley, chopped
Heat large sauce pan on medium heat. Add olive oil and butter to the pan mixing both together. Dump bread cubes into pan and toast for about 15 minute making sure to stir from time to time until the bread is golden brown on all sides. Place in a large bowl to cook while you cut up the veggies.
Cut up the tomatoes, cucumber, red pepper, red onion, feta, olives, and parsley. Place in the large bowl with breadcrumbs.
Add 1 tbsp vinegar to the second half of the vinaigrette and pour over the salad and toss it all together. Set aside and let vinaigrette soak into the bread and veggies so they can marry.
Place grilled chicken on top of salad and enjoy!
