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Kittencal`s Greek-Style Salad with Grilled Chicken & Lemon-Dijon Vinaigrette

Here's how you make Kittencal`s Greek-Style Salad with Grilled Chicken & Lemon-Dijon Vinaigrette
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  • Servings: 6
  • Prep: 25m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • DRESSING
  • 6 tablespoons red wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 3 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 2 medium garlic cloves, minced
  • 3/4 cup olive oil (extra virgin)
  • 3 tablespoon lemon juice (or juice of 1 small lemon)
  • 1 teaspoon corn syrup (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • Fresh ground black pepper (to taste)
  • SALAD
  • 2 romaine hearts (chopped or torn)
  • 1 large bell pepper (seeded and diced, red or yellow or green)
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber (halved, seeded and sliced)
  • 1 cup kalamata olives (pitted)
  • 1 medium red onion (thin sliced then separated into rings)
  • 4 to 6 ounces feta cheese, crumbled
  • Salt and pepper (to taste)
  • 3 to 4 boneless skinless chicken breasts (grilled then thin sliced)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: For dressing: blend all ingredients in a blender until smooth. Refrigerate for at least 2 or more hours.

  • Step 2: For salad: in a large salad bowl toss the chopped lettuce with next 6 ingredients. Pour the dressing over and toss well to combine. Season generously with salt and lots of pepper. Allow to stand for at least 20 minutes at room temperature.

  • Step 3: Place the grilled chicken slices around the inside of the bowl.

  • Step 4: Serve and enjoy!

Tips & Variations

Don't forget the following tips and variations.
  • Large salad bowl

We hope you enjoy this recipe!

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