Grilled Greek Chicken Salad
2014-06-13 03:35:12
Serves 4
Ingredients
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon lemon zest
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts
- 2 (10-ounce) bags chopped romaine lettuce
- 4 plum tomatoes, sliced
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1 (4-ounce) container crumbled feta cheese
- 1 (2.25-ounce) can sliced black olives, drained
- Creamy Balsamic Dressing (recipe follows)
Instructions
- In a large resealable plastic bag, combine olive oil and next 7 ingredients. Add chicken, and seal bag, turning to coat. Refrigerate for at least 4 hours or up to overnight.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high (350° to 400°).
- Remove chicken from bag, discarding marinade. Grill chicken, covered with grill lid, for 6 minutes per side or until done. Let stand for 5 minutes; thinly slice.
- In a large bowl, toss together lettuce and next 5 ingredients. Divide among serving plates, and top with chicken and Creamy Balsamic Dressing.
Paula Deen Magazine https://pauladeenmagazine.com/
Creamy Balsamic Dressing
2014-06-13 03:35:57
Ingredients
- ¹⁄³ cup balsamic vinegar
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¾ cup olive oil
Instructions
- In the container of a blender, combine vinegar and next 8 ingredients. With blender running, add oil in a slow, steady stream until well combined. Cover and refrigerate for up to 5 days.
Paula Deen Magazine https://pauladeenmagazine.com/
