090518 – Greek Chicken Salad
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What better to go with my new Christopsmosos loaf? Plus, after a full day of bread baking, i am ready to take it easy with dinner. Joe made the dressing and i marinated and cooked the chicken. It would have been better grilled, but we don’t have access to one.
SALAD:
- red lettuce
- feta cheese
- red onion
- sliced sun dried tomato
- kalamata olives
CHICKEN MARINADE:
- 1/4 C olive oil
- 1/4 C lemon juice
- 3 cloves garlic, sliced
- 1 T rosemary
- 1 T oregano
- 2 t thyme
- 1 t salt
- Marinate the chicken for 8 hours (i only got in 3 1/2 and it was still good). Cook in a pan (scoop in some of the sliced garlic and rosemary as well) or on the grill for 15 minutes per side – or until golden brown.
DRESSING:
- 1/4 cup olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon-style mustard
- 1/3 cup red wine vinegar
- shake it all together in a carafe.
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