What’s Cookin? Fresh Fare Friday 12/21: Chicken Greek Salad

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!


1 whole boneless, skinless chicken breast, cut into bite-sized chunks

½ cup olive oil

2 lemons, juiced

Zest of 1 lemon

3 garlic cloves, minced.

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried Mediterranean oregano

¼ extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried Mediterranean oregano

1 ½ cup Romaine lettuce

1 ½ cup baby greens

½ cup Feta cheese, crumbled

¼ cup chopped red onion

¼ cup chopped English cucumber

1 medium tomato, chopped

¼ cup kalamata olives, pitted and sliced

¼ cup pistachios, shelled and chopped


Place chicken in a plastic zip top bag. In a small bowl, whisk together oil, juice, zest, garlic, rosemary, thyme and oregano. Pour over chicken and marinate 30 minutes.

In a skillet over medium-high heat, cook the chicken for 5 to 7 minutes, until juices run clear. Discard unused marinade.

In a small bowl whisk together the ¼ cup oil, lemon juice, vinegar, garlic, basil, and oregano. Set aside.

In a large bowl add the lettuce, greens, cheese, onion, cucumber, tomato, olives, and pistachios. Pour dressing over the top of the salad and toss. Place cooked chicken on top.

Source: FastFoodDiets

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