Greek Chicken Salad

Ingredients

• 4 Oregano Sprigs
• 2 Boneless Skinless Chicken Breasts
• 1 English Cucumber
• 1 Romaine Heart
• 2 oz Pitted Kalamata Olives
• 1 Roma Tomato
• 2 oz Feta Cheese
• 1 fl. oz. Sherry Vinegar
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Rub, then chop: rubbing oregano leaves between your fingers activates their aromatic essential oils and extracts even more flavor. The Greek salad as we know is more American than Greek; typically, Greek salads in Greece do not include lettuce. In fact, American Greek salads even have their own regional variations. Greek salads in Detroit often include beets, and Tampa Bay area Greek salads are often served with potato salad.

2. 2

   Marinate the Chicken: Stem and coarsely chop oregano. Add half the oregano (reserve remaining for dressing and garnish) oil, ¼ tsp. salt, and a pinch of pepper. Rinse chicken breasts and pat dry. Add chicken to bowl and toss to coat. Marinate at least 10 minutes. While chicken marinates, prepare ingredients.

3. 3

   Cook the Chicken: medium heat. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Wash marinade bowl with hot soapy water. Transfer cooked chicken to clean bowl, rest 5 minutes, and shred into bite-size pieces with two forks or your hands. Toss pieces with 2 tsp. dressing (reserve remaining for salad).

4. 4

   Prepare the Ingredients: Trim cucumber, halve lengthwise, and cut on an angle into ¼” half-moons. Hold romaine head at root end and chop coarsely. Rinse olives and halve lengthwise. Halve Roma tomato lengthwise and slice halves into ¼” half-moons.

5. 5

   Add cucumbers, romaine, olives, tomato, remaining: dressing, and remaining feta to bowl with chicken and toss to coat. Taste, and season with a pinch of salt and pepper if desired.

6. 6

   Make the Dressing: feta (reserve remaining to top salad) and sherry vinegar. Crush feta into a coarse mash. Whisk in remaining oregano (reserve a pinch for garnish) and 2 Tbsp. olive oil and season with a pinch of salt and

7. 7

   Serve salad on a plate and garnish with remaining: three times. Half is added to marinade for chicken, most of remaining is added to dressing, and a pinch garnishes dish. Half is added to dressing and remaining tops salad. twice. 2 tsp. dresses shredded chicken and remaining dresses the recipe before you start–we promise it will be time