Saturday, July 19, 2008

Kris's Greek Chicken Salad

Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!

1 pkg boneless, skinless chicken breasts or tenders
2 bags or 2 heads Romaine lettuce, chopped
1/2 red onion, sliced thin
1 small jar green olives
cherry tomatoes, halved
1 green bell pepper, sliced and chopped
Fresh white mushrooms, sliced (optional)
Whole pepperoncini peppers (optional)
Italian croutons
Crumbled feta cheese
2 cucumbers, peeled, sliced, halved

For chicken marinade:
greek seasoning
garlic, minced
red wine vinegar
extra virgin olive oil

Marinate chicken, just place your chicken in a pyrex bowl with a lid or a tupperware dish, drizzle olive oil over the top of chicken, splash a little bit of red wine vinegar over the top and season liberally with greek seasoning, salt, pepper and minced garlic.
Refrigerate for no less than an hour and up to 4 hours.

To cook chicken: Kris has done it a couple of ways- you can throw it on the grill and cook until done, then chop the chicken into bite sized pieces OR shred it. OR you can chop the chicken and saute it in a skillet with some of its marinade. Drain afterwards.

To prepare salad: Combine all your ingredients in a large bowl and toss OR (as Kris does for our family meals) Prepare each plate with the Romaine, onions, peppers, olives, feta, tomatoes, cucumbers, croutons & chicken.

** Greek Seasoning can be found at Wal-Mart

Top with Kris's Greek Salad Dressing