Several weeks ago while having lunch at a restaurant in Chanhassen I asked the server what the best salad was on the menu. Her response was the Greek salad with grilled chicken.

The salad arrived and it was not what I expected. The chicken was dry and tasteless and the dressing was overpowered with oregano.

The positive I took away from this experience was to go back and create the best possible Greek and chicken salad I have ever tasted.

The great thing about this recipe is the lettuce, dressing, and chicken is at its optimum when prepared a day in advance.

Picture crisp crunchy romaine with an abundance of tomatoes, Greek olives, feta cheese, Greek pepperoncini peppers, roasted red peppers, marinated moist tender chicken breast. The beauty and freshness of these ingredients are tossed with a tangy balanced Greek dressing.

This is the perfect salad for special luncheon or a light supper. Make sure to double up on the dressing it will become one of your favorites.

Greek Salad with Lemon Chicken
Ingredients
4 chicken breasts about 6 ounces
¼ cup extra virgin olive oil
1 tablespoon fresh orange juice
1 teaspoon lemon juice
½ teaspoon orange zest
¼ teaspoon oregano
1 garlic clove into thin slivers
1 head romaine
16 grape tomatoes
16 kalamata olives, pitted, halved
1½ roasted red bell pepper (cut in strips)
16 Greek Pepperoncini Peppers
4 oz feta cheese
fresh ground pepper
Greek Vinaigrette
¼ cup extra virgin olive oil
¾ cup canola oil
¼ cup fresh lemon juice
1 garlic clove, minced
1 green onion, minced
¼ roasted red bell pepper, fine dice
3 kalamata olives, pitted and minced
½ teaspoon oregano
1 tablespoon dry mustard
1 tablespoon honey
½ teaspoon kosher salt
1 teaspoon fresh ground pepper

Method
Preparation of Romain. Remove Core 1 inch up. Separate leaves. Wash and
clean leaves from sand in cold water. Stand leaves upright and in a colander sitting on a plate. Cover with a plastic bag and store in refrigerator a day in advance while periodically draining plate. Marinate chicken breasts a day in advance with the first 6 ingredients in a zip lock bag. A day in advance add all the ingredients in a 2-cup jar with a lid. Shake vigorously, store in refrigerator, and allow flavors to marry. To prepare Greek salad. Remove chicken from zip lock bag. Discard garlic slivers. Lightly season breasts with kosher salt and fresh ground pepper. Grill chicken breast 3-4 minutes on each side; remove to a platter and tent with foil. Tear romaine in bite size pieces and add to large salad bowl. Toss Romaine and salad ingredients with 4 ounces of vinaigrette with tongs. Arrange romaine on plates. Arrange salad ingredients around sides. Slice chicken breasts and toss with 2 ounces of dressing. Arrange warm chicken in the center of each plate. Finish with ground pepper and drizzle remaining dressing over salads
Serves 4