Grilled Greek Chicken Salad

Grilled Greek Chicken Salad

Grilled Greek Chicken Salad

One my favorite salads, besides Caesar salad is Greek salad. I could eat one every day, and when I was pregnant I did. While most pregnant women crave chocolate or some other weird concoction of things, I craved the crisp freshness of salad. I loved romaine lettuce with an almost unhealthy passion. It’s crunchy and crisp texture was comforting to me, paired with the tanginess of my favorite Feta cheese, I was in heaven. I often made Greek salad for dinner when I was pregnant, because it was soothing to my unending nausea. I would eat it without chicken, because meat just wasn’t my friend when I was pregnant. However, my husband needed something more substantial so I would grill chicken for him, and add it to the salad, which made it a satisfying meal for us both. Now that I don’t have a meat aversion, this Greek salad with grilled chicken is one of my favorite meals. It’s light, but filling, and oh so satisfying.

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Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

4 cups of organic romaine lettuce, chopped and washed
1/2 cup of organic cherrie tomatoes
1/2 cup of Feta cheese, crumbled or cubed
1/2 cup of kalmata olives
1/2 cup of organic Persian cucumbers cubed
1/4 cup of sliced bell pepper
4 organic boneless skinless chicken thighs, or 2 boneless skinless chicken breasts

Marinade for chicken
1 teaspoon of thyme
1/3 cup of lemon juice
1 tablespoons of olive oil
1 medium clove of garlic grated
2 Tablespoons of organic full fat Greek yogurt
Sea salt to taste

Ingredients for Salad dressing:
1/2 cup of lemon juice
1/4 cup of olive oil
2 large cloves of garlic minced
Sea salt and pepper to taste

Directions: Mix the ingredients for the chicken marinade in a small bowl, then pour it over both sides of the chicken. Meanwhile preheat your grill pan, over medium heat for 4-5 minutes, it should be nice and hot–smoking before your chicken goes on, so that you get nice grill marks. Place your chicken on the grill and cook without turning on one side for 5 minutes, then flip it on the other side for an additional 7-10 minutes, or until chicken is cooked through. Remove the chicken from the pan and let it rest while you assemble the ingredients for the salad.

Place all of the ingredients for the salad dressing in a mason jar, seal it and give it a good shake. If you don’t have a mason jar, just put the ingredients in a bowl and whisk them together.

Place all the ingredients for the salad, save for the resting grilled chicken, in a bowl and toss well. Assemble the salad on plates and top with the chicken, I slice the chicken just before adding it to the salad. Drizzle a few tablespoons the salad dressing over each plate and enjoy!

Salmon Sorentina

Salmon Sorrentino

This week has been so hectic on the work front for me, so I apologize for not posting a recipe sooner, but sometimes life really does get in the way of me posting. One of my favorite types of restaurants are those hidden gems nestled within a quaint neighborhood. For some reason the city that I live in is scattered with exactly those types of restaurants. Literally there is a home lined street and at the end of that street is a restaurant. The locals here love these little gems and know exactly where they are. So there is little fear that any of these restaurants will actually ever go out of business. We have this amazing little Italian Cafe near our house, and one of my favorite things on the menu there is Salmon Sorentino. All the elements in the dish speak to me. I love the saltiness of the kalmata olives, and the brininess of the capers, they all work together perfectly in the cream sauce. This recipe is my version of the restaurant version.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

1lb of salmon
1 cup of heavy cream
1 clove of garlic chopped
3 tablespoons of capers drained
1/2 cup of kalmata olives
5 basil leaves chopped
2 tablespoons of olive oil

Directions:  Add oil and garlic to a frying pan and cook until you can smell the garlic 15-20 seconds. Add in cream, salmon, olives, and capers, cook for 7-10 minutes or until salmon is cooked through. Add in basil, turn off fire and enjoy on a bed of pasta, or spinach, or with some steamed veggies.  If you love this, you will probably love my recipe for Chicken with Lemon Caper Cream Sauce

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Chicken with Lemon Caper Cream Sauce

I am always trying to come up with fresh ways to make chicken. Luckily for me there are 1001 ways to make chicken.  I Love a cream sauce, and if you follow my blog you know that I love Lemon too.  This recipe comes from a love of both.  If you love something why not marry the two?  Although this is a cream sauce, it’s not heavy on the palet at all.  The Lemon really lightens this dish.  Add in some capers and some kalmata olives, and the dish becomes even lighter.

Here’s what you need:

1 Cup of heavy cream
The juice of 1 Lemon,
2 cloves of garlic
1 cup of chopped tomatoes
1/4 cup of green capers liquid drained
1/4 cup of Kalmata Olives, pits removed
2 Tablespoons of olive oil
1/2 of boneless skinless chicken cubed and seasoned with sea salt

Add oil to the pan, once hot brown the chicken on both sides for 2-3 minutes. Remove and set aside for later.

 Add in the sliced garlic, and let cook until you smell the garlic about 10 seconds:

Add in the cream stir, then add the olives, capers, tomatoes, lemon juice, and the chicken:

Cook stirring constantly you don’t want the cream to boil over.  Once the chicken is cooked through( about 7-9 minutes) turn off the fire and serve.  I serve over a bed of sauteed spinach, but I have also served this over pasta, if I do, I add the spinach for a green.  Enjoy! What is your favorite cream sauce?

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