Easy Greek Salad with Grilled Chicken

I don't know about you, but I love a good salad.  Unfortunately, a good salad is hard to come by it seems.  I often refrain from ordering a salad out because it never meets my expectations.  Bottom line, if I can make it better at home, I don't order it.  Plain and simple.  And I know you know what I'm talking about.

This salad and salad dressing is clean, fresh, vibrate, and everything you would want your salad to be.  A staple lunch 'round these parts.  The dressing is fabulous, and freshly homemade, as I think most dressings should be.  You wouldn't believe the crap they put in most dressing bottles.  I mean, literally crap.  Completely destroys your good intentions to eat right.  Please ya'll, I'm begging you, read those labels. 

Easy Greek Salad with Grilled Chicken

YEILD: 1-2 servings

ingredients:

Greek Salad:
Romain lettuce, or lettuce of choice
grape tomatoes, halved
English cucumber, seeded and sliced
red onion, chopped
feta cheese crumbles
pepperoncinis
kalamata olives, (I'm not an olive girl, so I ommited)
1 boneless, skinless chicken breast
olive oil
salt and pepper

Greek Dressing:
1/4 cup olive oil
1/8 cup red wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper

directions:

Heat a cast iron grill pan over medium heat.  Season the chicken on both sides with olive oil, and a sprinkling of salt and pepper.  When the grill pan is hot enough, place the chicken breast in the skillet.  If you do not hear a sizzle, remove from pan and wait another minute longer.  Grill chicken for about 5 minutes per side, or until fully cooked through and no longer pink in the center.  Remove chicken, cover with foil and let it rest for 5 minutes.

While your chicken is resting, prepare your salad and salad dressing.

For the salad dressing, whisk together the red wine vinegar, dijon mustard, oregano, salt, and pepper.  Slowly drizzle in olive oil while whisking to emulsify.  Pour over salad, and top with the grilled chicken breast. 


Recipe by Katelyn of Pisa Cake