Greek salad is a lot of things. Crisp romaine, briny feta, bursting tomatoes and salty bites of olive with crunchy onion in a lemon-y dressing, for starters. Forget how you're used to Greek salad and try moving it to the sheet pan with this warm Greek chicken salad recipe that the whole family will love.
Ingredients for Warm Greek Chicken Salad
Dressing
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp honey
1 tsp dried oregano
2 garlic cloves, finely chopped
Salad
1 1/2 lb boneless, skinless chicken breasts (about 3 breasts)
2 cups cherry tomatoes
1/4 cup pitted kalamata olives, cut into rounds
1 red onion, thinly sliced
7oz crumbled feta cheese
1/4 cup flat-leaf parsley
4 cucumbers, cut into1/4-inch rounds
2 romaine lettuce hearts, torn
Directions for Warm Greek Chicken Salad
For the dressing: In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
For the salad: With the rack in the middle position, preheat the oven to 400°F. On a non-stick sheet pan, toss chicken with 2 tbsp of dressing. Bake for 15 min. Set remaining dressing aside.
Remove the sheet pan from the oven. Arrange tomatoes, olives and onions around the chicken. Bake for another 5 min, or until the chicken is cooked through. Let cool for 5 min.
On a clean work surface, thinly slice chicken and return to the sheet pan. Sprinkle with cheese and parsley. Add cucumbers and lettuce to the bowl of dressing. Mix well. Serve salad in bowls. Top with chicken mixture.
Note: By adding the onion towards the end, it loses its strong raw onion taste while staying crisp. If desired, you can cook the onion longer by adding it at the same time as the chicken.
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media.Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
