This Greek Chicken Salad is an incredible way to get tons of veggies and a hefty dose of protein in a satisfying and visually appealing way. The bright flavors of the red wine vinegar along with the crunchy cucumbers and red bell peppers are a great stage for your lemon pepper and dill chicken to shine. The best part is this dish can be served hot or cold!
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- 2 5 Oz. Chicken breasts
- 1 Tablespoon lemon pepper
- 1 Teaspoon dill
- 1 Oz. fresh parsley
- 2 Small cucumbers
- 1 Red bell pepper
- 1 Ounce feta cheese
- 1 Ounce olives
- 2 Tablespoons red wine vinegar
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- Sauté pan to cook your chicken breast in
- Cutting board
- Bowl for your salad
- Olive Oil
- Salt and Pepper
1. Heat your sauté pan over high heat with 1 tablespoon of olive oil. While that heats up, start preparing your chicken. Combine lemon pepper and dill into one spice bag to create your seasoning for your chicken. Season heavily on both sides.
2. Once the oil in the pan starts to smoke turn heat down to medium. Cook for 5 minutes. You want to get a nice dark color on the skin. While the chicken cooks, get started on your salad.
3. Start by coring your bell pepper removing the stem seeds and ribs. Dice into a medium/small sized pieces. Try cutting into the pepper with the smooth skin side is on the cutting board, it makes chopping your peppers much easier. Place your peppers in your salad bowl.
4. After the end of 5 minutes, check on your chicken, letting your nose and eyes help determine when you need to flip it more so than the time on this page. Flip over and cover . Keep an eye on it and don’t hesitate to play with the temperature a bit. Continue checking your chicken occasionally, while you finish your salad.
5. Core and chop your tomatoes into a similar size as your bell peppers. Remove the ends of the cucumbers and half then dice. Pit and chop your olives using your knife to apply pressure to the olives to press the pit out. Remove the leaves from the parsley stems. Ball them up and run your knife through it a few times. Crumble the feta cheese on top of your veggies
6. Toss all your veggies with 2 tablespoons of olive oil, season with salt and pepper and finish with your vinegar, giving it one final toss. Serve finished chicken on a bed of your Greek salad and enjoy!
Things to remember when cooking chicken:
• When poked with a fork, it should not give too much. The more you cook with this method the easier it is to determine doneness without cutting into it.
• Cut chicken into smaller pieces to speed up the cooking process.
• Your chicken can be juicy and still cooked. Refer to the video for what raw chicken looks like in the middle.