Greek Peasant Salad with Chicken
11.4g
Net Carbs
44.5g
Protein
33.9g
Fat
4.0g
Fiber
543
Calories
Ingredients:
- 3/4 teaspoon Salt
- 3/4 teaspoon Black Pepper, ground
- 1 fruit without seed Lemons
- 11 1/2 ounces Heirloom tomato
- 2 tablespoons Red Wine Vinegar
- 2 ounces Red onion (1 cup= 5.6 ounces)
- 2 teaspoons Olive Oil
- 5 large leaf (15g) Butterhead Lettuce (Includes Boston and Bibb types), Raw
- 1 1/4 cup(s) Cucumber, peeled, chopped (1 cup= 133 g)
- 20 each Kalamata Olives
- 7 ounces Feta Cheese
- 1/4 cup Olive Oil
- 1/4 teaspoon Garlic
- 16 ounces Chicken Breast Filet, skinless
- 1/2 teaspoon Oregano, ground
- 5 ounces Tomato
- 3/4 each Red Bell Pepper, medium
Directions:
Ingredient notes: We recommend choosing a block of feta cheese and a high quality virgin olive oil for this recipe.
- Heat grill on high flame. Slice chicken breast into ¼-inch thick filets. Combine ½ teaspoon salt and ½ teaspoon pepper. Sprinkle chicken filets evenly with salt and pepper mix. Cut lemon into ½-inch slices. Reduce grill to medium flame, and cook chicken and lemons until cooked through, 3-4 minutes per side. Place on a plate with a foil tent to keep warm.
- On a large platter, arrange torn lettuce evenly over the bottom. Chop tomatoes into ½-inch cubes and mound in the center of the lettuce covered platter. Add chopped cucumber to one side of the tomato. Chop the bell pepper into large chunks and add to the platter opposite the cucumber. Arrange the chicken on one end of the platter along with the lemon slices. Slice red onion and arrange over the platter. Top platter evenly with olives.
- Slice the feta into 4 even portions (do not crumble). Arrange on top of the platter. Sprinkle feta with ¼ teaspoon oregano, and pour ½ teaspoon olive oil over each piece of feta.
- In a jar with a tight fitting lid, shake together ¼ cup olive oil, red wine vinegar, ¼ teaspoon black pepper, ¼ teaspoon oregano, minced or pressed garlic, and 1/8 teaspoon salt. Pour dressing evenly over the salad platter and serve.
