Greek Salad with Chicken and Lemon-Mint Vinaigrette
Many people ask me for salad recipes when most of the time I simply throw together what I have on hand. I typically stick with a theme, such as Asian or Mexican, but this time I started with leftover “Greek Lemon Chicken” (search for this yummy recipe on this site). I had fresh lettuce out of the garden and sticking with the Greek theme, fresh dill, parsley and mint from the herb garden. It wouldn’t be a Greek salad without tomato, cucumbers, feta and kalamata olives so I added those as well. If you would like to add sweet bell pepper or onions of your choice feel free to do so. I added a bit of minced mint to the vinaigrette. This recipe goes out to Andrew who came by my booth at the farmers market every week last year and asked for more salad recipes.
Greek Salad with Chicken and Lemon-Mint Vinaigrette
Garden lettuce, washed, dry
Fresh dill
Fresh parsley
Sweet onion, such as Vidalia, sliced thin
Cucumber, sliced into half moons
Orange bell pepper, sliced
Tomato, bite size
Greek Lemon Chicken, cooked, cooled and sliced
Feta
Kalamata olives
Tear lettuces into bite size pieces and place on an individual serving dish or plate. Add snipped dill and parsley, toss lightly to mix. Top with sliced onion, cucumbers, bell pepper, tomatoes, and chicken. Crumble feta over all, top with a few olives and if you like, fresh ground black pepper. Spoon the Lemon-Mint Vinaigrette over all. As you can see I didn’t list amounts, add as much as you like or as little as you like this is your creation.
Lemon- Mint Vinaigrette
½ cup extra virgin olive oil
¼ cup fresh squeezed lemon juice
1 tablespoon minced fresh mint
Salt and pepper to taste
