Greek Lemon Chicken Salad

Recipe From: Laura

This is the yummy salad I served at the 4th of July BBQ.  Ah, that dreamy dressing makes the salad so heavenly!  

Chicken Marinade

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 tsps dried)

1 small shallot, chopped

2 cloves garlic, minced or grated

Lemon Zest and the juice of 1 lemon

red pepper flakes, kosher salt and black pepper

1 cup finely torn ciabatta bread

Fresh rosemary, minced garlic, and olive oil

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

salt and black pepper

1. 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 30 minutes or up to overnight in the fridge. 

2. Meanwhile, make the croutons. Heat 2-3 tbsp. avocado or olive oil in a small skillet over medium heat. When the oil simmers, add the bread, chopped up rosemary leaves, 1-2 teaspoons of garlic 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. Set bread crumbs on a plate.

3. For the salad, mix all ingredients in a large salad bowl, gently tossing to combine.

4. For the vinaigrette, mix all ingredients in a glass jar and shake until completely smooth or put in  blender.  Salt and pepper to taste.  Thin the vinaigrette as needed with 2-3 tablespoons water.  

5. Cut up and add the chicken and cook, until the chicken is cooked through, about 5-10 minutes. 

6. Cut up lettuce. Gently toss with feta cheese, fresh herbs, mixed olives, diced avocado, chicken, croutons, and drizzle with the vinaigrette or serve  on the side. Serve immediately.