Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.

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 With my stuffed Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette, I'm keeping it healthy today. Greek chicken that has been pan-seared is combined with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and the scrumptiously irresistible creamy, lemony tahini vinaigrette. This stuffed Greek salad is the epitome of scrumptious. It's easy to put together, very colorful, full of taste, delicious, and even healthful. The ideal meal to offer on any weeknight from now till the summer.

Salad on Monday, but a good one—a loaded one. There's a lot going on with this salad, I mean. It's clearly not your typical monotonous Monday salad. You guys are aware that I don't do those. This salad has been in my possession for a few weeks, but now feels like the perfect opportunity to share. Since "quarantined life" is very different and left most of us desiring the comfort foods we usually enjoy throughout the fall and winter, I was in full-on comfort food mode for a while.

Issue is...Life in quarantine is surviving much, way longer than any of us anticipated. I'm shifting into summer cuisine mentality now that the weather is really starting to warm up and Memorial Day is (shockingly) just one week away. And I am quite enthusiastic about it.

Here comes the salad. It's cuisine from the summer, ideal for Monday and Memorial Day. It's pretty darn excellent all around. Feta cheese, handmade croutons, and the best marinated Greek chicken are also included. The entire spring/summer menu's excellent ingredients.

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette Ingredients

GREEK LEMON CHICKEN

  • 1 pound boneless skinless chicken breasts, cut into bite size chunks
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • zest and juice of 1 lemon
  • red pepper flakes, kosher salt and black pepper
  • 1 cup finely torn ciabatta bread

SALAD

  • 6 cups shredded romaine lettuce
  • 1 (14 ounce) can chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

TAHINI VINAIGRETTE

  • 1/4 cup extra virgin olive oil
  • 2 juice of 2 lemons (about 1/3 cup lemon juice)
  • 2 tablespoons red wine or balsamic vinegar
  • 2 tablespoons tahini
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey
  • Kosher salt and black pepper

Instructions

  1. Combine the chicken with 2 tablespoons of olive oil, 2 tablespoons balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, and a generous amount of salt in a bowl. Marinate for up to overnight in the refrigerator or for 15 minutes.
  2. Prepare the croutons in the meanwhile. In a small skillet over medium heat, warm the olive oil. Add the bread and a small amount of red pepper flakes after the oil is shimmering. Cook for about 5 minutes, stirring regularly, until everything is toasty and brown. Salt the food after removing it from the heat. Placing breadcrumbs on a plate is easy. Clean up the skillet. 
  3. Assemble the salad. In a sizable salad bowl, add all the ingredients while gently tossing.
  4. The vinaigrette to be made. In a glass jar or measuring cup, combine all the ingredients and shake (or whisk) until perfectly smooth. Taste the food and adjust the seasonings. Add a few teaspoons of water to the vinaigrette to thin it out as necessary.
  5. Over medium-high heat, preheat the same skillet that you used for the croutons. Add the chicken in a single layer and simmer, stirring once or twice, for 5 to 10 minutes, or until the chicken is thoroughly cooked. 
  6. The chicken, croutons, and vinaigrette should all be added to the salad. Gently blend by tossing. Serve the salad right away after tossing it.

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