Time is moving too quickly. I'm not sure how we are already to the middle of June. While our schedules have been full, our time has been spent with family and friends from all over making new memories and celebrating important milestones. I'm glad we have a few weeks to wind down and stay close to home.
Since we've been out of town the last several weekends, I like to make sure we spend our week nights in, with home cooked meals. I've got a new favorite recipe I've been making the last couple of weeks. It's light, fresh and holds my favorite Greek flavors.
This Grilled Chicken Salad is perfect for your next meal. It only takes 15 minutes to prepare and I know you're family will love it!
Greek Chicken Salad
1 lb. Grilled Chicken Breast
Spring Mix Lettuce
3/4 C. Cherry Tomatoes (cut in quarters)
1/2 Cucumber (sliced into small chunks)
1/2 C. Reduced Fat Feta Crumbles
Soft Street Taco Shells
2 Tbsp. Light Olive Oil
1/2 Lemon Juice
1/4 C. Light Olive Oil
Pinch of Salt and Pepper
Directions Preheat oven to 300 degrees. Arrange taco shells on a baking sheet and brush top with olive oil. Sprinkle with the oregano and place in the oven to warm for about 10 minutes.
Cut up chicken into small pieces. Heat pan with olive oil spray and cook chicken. Sprinkle chicken with greek seasoning.
In a large bowl, whisk together the lemon juice, 1/4 c. oil until smooth. Stir in salt and pepper. Set aside.
To assemble the salad, add the lettuce, cucumber, tomatoes and feta in a bowl. Add vinaigrette to greens and toss to coat evenly. Divide salad evenly on plates. Top with grilled chicken and serve with bread on the side.
Dig in and enjoy!
MMMMM. So so good!