Greek Salad with Oregano Marinated Chicken

I got this recipe off of Foodnetwork.com. I don't get the Food Network but every once in a while I will look for recipes here. This is SOOOOO yummy if you like Greek Salad! Even Marc likes it. He actually requested it the other day which is a great testiment to the fact that this is a yummy salad even for those who don't love salad.

Greek Salad with Oregano Marinated Chicken

For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
*I cut the chicken into bite size pieces to marinate so I didn’t have to do it later before I put it on the salad

For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper

For the salad:
2 to 3 hearts romaine lettuce *I used a muslin mix and spinach
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese


To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. * I actually cut the chicken into bite size pieces and marinate it so that after it is cooked it is ready to go on the salad.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad. *It is important to mix this early so the flavors can really come out and combine.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving. *I just buy the organic salad mix and organic spinach and mix those together. You could also just use one of those.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. * I am sure this tastes really good and I am going to try it this way but I have just poured my cut up pieces into a pan and cook until done.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman

Episode: Lite-N-Healthy