Greek Chicken Salad

The family was craving Greek food this week so I whipped up this simple, delicious combo.

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Greek chicken thighs:

  • Marinade 8 boneless skinless chicken thighs for a couple hours in 1/2 lemon (fresh squeezed), 2 cloves minced garlic, 1/4 sliced red onion, 1-2 teaspoons sea salt, 1/2 teaspoon pepper, 1 T olive oil.
  • Cook at 350 on a grill (I used our Traeger) until internal temp is 165 (about 20-25 minutes)

Greek salad:

  • 1 head romaine lettuce, chopped
  • 1/2 cup each of  kalamata olives, pepperoncinis, artichoke hearts, cubed cucumber, & feta cheese
  • Slice up the remainder of the red onion and add all ingredients to a large bowl.
  • Top with olive oil and red wine vinegar.

Serve chicken chopped up over salad or on the side if preferred. Absolutely delicious and fresh. (Feeds family of 3-4 depending on appetite).

Enjoy!

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