The flavors of Greece come together in this main-dish salad packed with lemon zest, oregano and mint for that life- on-the-Mediterranean feel. To perfectly cook the chicken breast, first sear it in a hot pan to develop a golden crust, then reduce the heat and cover to trap in all the moisture.
Total Time
25min
4.5
2 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1
Mini Cucumber
•
4
Tbsp
Kalamata Olives
•
2
Shallots
•
2
cloves
Garlic
•
1
cup
Cherry Tomatoes
•
2
Chicken Breasts
•
1
tsp
Red Wine Vinegar
•
1
Lemon
•
2
Romaine Hearts
•
1
Pita Bread
•
2/3
cup
Feta Cheese
•
1
tsp
Dried Oregano
•
1/3
cup
Fresh Mint
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
4
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Tbsp
Olive Oil
•
1
pinch
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Zest and juice Lemon (1) into a large bowl. Add Dried Oregano (1 teaspoon) and stir. Finely chop Fresh Mint (0.25 ounce) and Garlic (2 clove) and add to the bowl. Add Red Wine Vinegar (1 1/2 teaspoon), Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Slowly whisk in Olive Oil (1/4 cup).
3.
Pat dry Chicken Breast (2) with paper towels and off-trim excess fat. Heat a sauté pan over medium-high heat with Olive Oil (1 tablespoon). Season chicken on both sides with Salt (to taste) and Ground Black Pepper (to taste). Cook for 4-5 minutes on one side until golden brown.
4.
Flip the chicken and cook for another 5 minutes until cooked through. Remove from heat and transfer to a plate.
5.
Allow chicken to rest for 5 minutes.
6.
Cut Pita Bread (1) in half and slice across 1/4 inch thin to make strips. Place on baking sheet lined with foil. Sprinkle with Olive Oil, Salt (1/4 teaspoon), Ground Black Pepper (1 pinch) and toss. Spread out on a single layer. Bake for 5 minutes.
7.
Carefully move the pita around in the pan and bake for additional 3 to 5 minutes. Remove from oven and let cool.
8.
Coarsely chop Kalamata Olives (1/4 cup). Add olives and Feta Cheese (3.5 ounce) to large bowl with dressing. Halve the Cherry Tomato (5 ounce), slice Shallot (2) in half then thinly across, add to bowl.
9.
Slice Mini Cucumber (1) in half lengthwise, then in half again lengthwise. Next, slice ¼" across to create triangles; add to bowl. Slice the Romaine Heart (2) in half lengthwise, remove the core, slice the romaine across into ¼" thick slices. Add to the bowl.
10.
Slice the chicken ¼" thick at a 45-degree angle. This is called a “bias” cut. Transfer one sliced chicken breast to each plate and fan the chicken across bottom rim of plate. Drizzle chicken drippings from plate over sliced chicken.
11.
Gently toss the salad and divide evenly between two plates behind sliced chicken. Plate salad with height, being sure to showcase all ingredients. Top each salad with crispy pita crisps. Drizzle remaining dressing over sliced chicken on both plates
12.
Serve and enjoy!
Nutrition Per Serving
CALORIES
505
FAT
48.2 g
PROTEIN
8.4 g
CARBS
9.3 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
