Greek Salad with Chicken or Salmon

INGREDIENTS

• Boneless, skinless chicken breasts or wild caught salmon filets

• Olive oil*

• Salt*

• Pepper*

• Garlic powder*

• Romaine lettuce,* chopped (or use any greens you have on hand)

• Tomatoes, chopped

• Cucumber, chopped

• Feta or Mozzarella Cheese, cubed

• Kalamata olives

• Jarred pepperoncini

• Red onion, chopped

• Beets, steamed, peeled and chopped (Trader Joe’s sells them in a package all ready to go. You can also roast or steam fresh beets, if you prefer)

• Orange bell pepper, chopped

• Pita bread

• 1 large garlic clove*, finely minced

• 3 Tbsp. red wine vinegar*

• 1 Tbsp. fresh squeezed lemon juice*

• ½ tsp. Dijon mustard*

• 1 tsp. dried oregano*

• Store bought hummus (or make your own)

*indicates Kitchen Staple item

DIRECTIONS

First decide whether you’d like to top the salad with chicken or salmon:

Chicken – preheat the oven to 350 degrees, pat the chicken breasts dry and place on a sheet pan. Rub the chicken with olive oil and season with salt, pepper and garlic powder. Bake for 35-40 minutes.

Salmon – pat the salmon filets dry, rub with olive oil and season with salt, pepper and garlic powder. Heat a cast iron skillet over high heat. Once the pan is hot, reduce heat to medium-high and place the salmon in the pan, skin side up, and cook for 4 minutes. Flip the salmon and cook for an additional 3 minutes.

Assemble the salad by starting with a generous helping of romaine lettuce, then add veggies and cheese, as desired. Top with the cooked chicken or salmon.

For the pita chips, preheat the oven to 375 degrees. Cut the pita bread in quarters and each quarter in half to make 8 triangles. Place the pita triangles in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

For the dressing, combine the garlic, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt and pepper and ½ cup extra-virgin olive oil in a mason jar. Pop on the lid and vigorously shake the dressing for 30 seconds.

Dress the salad and serve with pita chips and hummus, if you like! Enjoy!

Wine Pairing

Pinot Grigio, Sauvignon Blanc, Rose

Kid Version

My older daughter enjoys this salad both with chicken and salmon. For my younger daughter, I deconstruct the ingredients. I serve her a portion or chicken or salmon, raw veggies, mozzarella cheese (she doesn’t care for feta…neither does my husband, ha ha), pita chips and hummus.