Dinner, Lunch, Salads

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Print

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Course: Dinner, Lunch, SaladsDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Ingredients

  • Greek Lemon Chicken

  • 1 pound boneless skinless chicken breasts, cut into bite size chunks

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon smoked paprika

  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)

  • 1 small shallot, chopped

  • 2 cloves garlic, minced or grated

  • zest and juice of 1 lemon

  • red pepper flakes, kosher salt and black pepper

  • 1 cup finely torn ciabatta bread

  • Salad

  • 6 cups shredded romaine lettuce

  • 1 (14 ounce) can chickpeas, drained

  • 1 cup cherry tomatoes, halved

  • 2 Persian cucumbers, chopped

  • feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

  • Tahini Vinaigrette

  • 1/4 cup extra virgin olive oil

  • 2 juice of 2 lemons (about 1/3 cup lemon juice)

  • 2 tablespoons red wine or balsamic vinegar

  • 2 tablespoons tahini

  • 1 tablespoon dijon mustard

  • 2 teaspoons honey

  • Kosher salt and black pepper

Directions

  • In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
  • Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean.
  • Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
  • To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.
  • Heat the same skillet use for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.
  • To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.