This Greek style salad is light, crisp, and satisfying!
- 3 heads romaine lettuce
- 2 large tomatoes
- 1/2 red onion
- 2 baby or 1 large cucumber
- Additional/Optional Toppings: Feta Cheese, olives
- 1.5 lbs chicken breasts
- Juice of 1 lemon
- 2 Tbsp avocado or olive oil
- 1/2 tsp salt, pepper, garlic powder, oregano
- 1/4 cup avocado oil or olive oil
- 2 Tbsp lemon (juice of 1 lemon)
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Red Wine Vinegar
- 1 clove garlic
- 1/4 tsp salt
- 1/4 tsp parsley
- 1/4 tsp oregano
- 1/4 tsp dill
- 1/8 tsp pepper
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If using the grill, cut the chicken into cubes. If cooking stovetop, keep the breasts whole. Place in a shallow dish or ziplock bag. Add all other marinade ingredients (lemon, oil, and seasonings) and let sit for about 30 minutes in the fridge.
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Next, make the dressing. Add all ingredients to a blender and blitz for about 20 seconds. (You could also use a jar and give it a good shake...just be sure to mince the garlic clove first.)
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Prepare the rest of the salad by chopping and cleaning the lettuce, chopping the tomatoes, and dicing the onion and cucumber. Add to a very large salad bowl.
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Preheat the grill to medium heat. Remove the chicken from the fridge and begin sticking the cubes onto your skewers. I have metal ones I love for the grill.
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Place the skewers on the grill and close the lid. Allow to cook for about 10 minutes. Open up and flip the kebabs (using an oven mitt), close lid, and continue to cook for another 10 minutes. If using a pan, you will cook the whole breasts on medium heat for about 10 minutes per side as well.
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Allow chicken to cool for a couple of minutes. Finish assembling the salad by removing the chicken from the skewers and adding them to the big bowl. Dress the salad and give it a good toss!
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Serve up and enjoy!