Balsamic Chicken Greek Salad

It doesn’t get more delicious than this loaded balsamic chicken greek salad. It’s simple to toss together, extra colorful, super flavourful and yummy.

Ingredients

Ingredients
Servings:
Balsamic Chicken
g
Boneless Chicken Breast
tbsp
Olive Oil
tbsp
Balsamic Vinegar
tsp
Sweet Smoked Paprika Powder
tsp
Dried Oregano
Shallot
Garlic Clove
tsp
Lemon Zest
tbsp
Lemon Juice
Salt & Pepper to taste
Salad
g
Mixed Green Salad
g
Cherry Tomatoes
Cucumber
g
Feta Cheese
g
Sun Dried Tomatoes
g
Fresh Dill
Green Vinaigrette
g
Fresh Herbs (Dill, Mint, Parsley)
ml
Olive Oil
tsp
Apple Cider Vinegar
tsp
Maple Syrup
tsp
Dijon Mustard
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel the shallots and garlic and finely dice. In a bowl, mix the shallots cubes, garlic, balsamic, paprika, oregano olive oil, lemon juice, and lemon zest and season with salt and pepper. Rinse the chicken breast under cold water, pat dry, cut into cubes and toss in the marinade. Cover and leave to marinade for at least 15 minutes.
  2. In the meantime, wash the salad and spin dry. Wash, dry and halve the cherry tomatoes. Wash the cucumber and cut into slices. Drain the sun-dried tomatoes from the oil and chop finely. Crumble the feta cheese. In a large salad bowl, mix all ingredients together.
  3. For the vinaigrette, wash the herbs, shake dry, pluck off the leaves and chop. In a high jar, blend the herbs with the remaining ingredients. If necessary, add cold water until the desired consistency is achieved.
  4. Heat a grill pan over medium heat and fry the chicken cubes from all sides for about 5-8 minutes until golden brown.
  5. Add the chicken cubes and vinaigrette to the mixed salad and mix.

Preparing In The Kitchen
  1. Peel the shallots and garlic and finely dice. In a bowl, mix the shallots cubes, garlic, balsamic, paprika, oregano olive oil, lemon juice, and lemon zest and season with salt and pepper. Rinse the chicken breast under cold water, pat dry, cut into cubes and toss in the marinade. Cover and leave to marinade for at least 15 minutes.
  2. In the meantime, wash the salad and spin dry. Wash, dry and halve the cherry tomatoes. Wash the cucumber and cut into slices. Drain the sun-dried tomatoes from the oil and chop finely. Crumble the feta cheese. In a large salad bowl, mix all ingredients together.
  3. For the vinaigrette, wash the herbs, shake dry, pluck off the leaves and chop. In a high jar, blend the herbs with the remaining ingredients. If necessary, add cold water until the desired consistency is achieved.
  4. Heat a grill pan over medium heat and fry the chicken cubes from all sides for about 5-8 minutes until golden brown.
  5. Add the chicken cubes and vinaigrette to the mixed salad and mix.

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