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Clean recipe · halfbakedharvest.com

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.

This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.

Original recipe: halfbakedharvest.com

Yield:
4 servings
Prep:
30 min
Cook:
15 min
Total:
45 min
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Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.

Ingredients

  1. 1 pound boneless skinless chicken breasts, cut into bite size chunks
  2. 4 tablespoons extra virgin olive oil
  3. 1 tablespoon balsamic vinegar
  4. 1 teaspoon smoked paprika
  5. 1 tablespoon chopped fresh oregano ((or 2 teaspoons dried oregano))
  6. 1 small shallot, chopped
  7. 2 cloves garlic, minced or grated
  8. zest and juice of 1 lemon
  9. red pepper flakes, kosher salt and black pepper
  10. 1 cup finely torn ciabatta bread
  11. 6 cups shredded romaine lettuce
  12. 1 (14 ounce) can chickpeas, drained
  13. 1 cup cherry tomatoes, halved
  14. 2 Persian cucumbers, chopped
  15. feta cheese, fresh herbs, mixed olives, and diced avocado, for serving
  16. 1/4 cup extra virgin olive oil
  17. 2 juice of 2 lemons (about 1/3 cup lemon juice)
  18. 2 tablespoons red wine or balsamic vinegar
  19. 2 tablespoons tahini
  20. 1 tablespoon dijon mustard
  21. 2 teaspoons honey
  22. Kosher salt and black pepper

Instructions

  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 15 minutes or up to overnight in the fridge
  2. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread 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. Slide bread crumbs onto a plate. Wipe the skillet clean
  3. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine
  4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water
  5. Heat the same skillet use for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes
  6. To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately,