Article Comment 

A have-it-your-way grilled Greek chicken salad

 

J.M. Hirsch/AP Food Editor

 

Salad recipes that have fussy lists of ingredients generally irritate me. 

 

I don't doubt that they are delicious, nor that assembling them just so with just the right blend of flavors and textures makes for a transformative salad experience. It's simply that my life doesn't allow for such fuss.  

 

 

 

GRILLED GREEK CHICKEN SALAD 

 

Start to finish: 45 minutes 

 

Makes 4 servings 

 

 

 

1/4 cup olive oil 

 

Juice of 1 lemon 

 

2 cloves garlic, minced 

 

2 tablespoons chopped fresh oregano 

 

Kosher salt and ground black pepper 

 

1 1/3 pounds boneless, skinless chicken breasts, cut into thin strips 

 

2 large red bell peppers, cored and cut into 1/2-inch strips 

 

2 ears corn, husked 

 

2 heads Boston lettuce, roughly chopped 

 

1/2 small red onion, diced 

 

2 tablespoons finely chopped fresh mint 

 

1/2 cup crumbled feta cheese 

 

 

 

  • Heat a grill to high. 

     

  • In a large bowl, combine the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon salt and a generous amount of pepper. Whisk well. Transfer 2 tablespoons of the dressing to a medium bowl. Add the chicken to the smaller bowl, toss well to coat, then set aside. 

     

  • Place the bell peppers in the larger bowl and toss to coat with the remaining dressing, then transfer the peppers to a plate. Roll the ears of corn in the dressing, then set them on the plate with the peppers. 

     

  • Set peppers and corn on the grill. Lower the heat to medium and cook, turning often, until lightly seared and the peppers just start to turn tender, about 3 to 6 minutes. Return to the plate and set aside. Add the chicken to the grill and cook for 4 minutes per side. Transfer to the plate with the vegetables. 

     

  • Add the lettuce to the large bowl and use your hands to toss it with the dressing, carefully coating each leaf with the vinaigrette. Divide the greens between 4 serving plates, then top each with some of the peppers and chicken. Divide the red onion and mint between the plates. 

     

  • Stand each ear of corn on its wide end then cut off the kernels by sawing a knife carefully down the sides. Divide the kernels between the salads, then top with feta cheese. Serve immediately.

     

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