Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless chicken breast (about 4 small breast)
  • 1/4 cup fresh lemon juice
  • 1/4 olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika or paprika
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh oregano
  • 3 cloves garlic (minced or grated)
  • 1/2 teaspoon salt + 1 teaspoon pepper
  • 1/4 cup plain greek yogurt
  • 2 anchovies (optional)
  • 1 clove garlic (minced)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup feta (crumbled)
  • salt + pepper (to taste)
  • 4 cups romain lettuce (chopped)
  • 2 cups baby kale (chopped)
  • 1 cup fresh basil
  • 1 cup cherry tomatoes + green olives
  • 4 cups oven fries or [greek oven fries | https://www.halfbakedharvest.com/skinny-greek-feta-fries-with-roasted-garlic-saffron-aioli/]*
  • 4 hard boiled eggs (sliced)
  • toasted pine nuts (crumbled feta + [fresh pitas | https://www.halfbakedharvest.com/traditional-greek-pita-bread/], for serving)

Instruction

  • In a medium size bowl or glass measuring cup combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the chicken to a gallon size ziplock bag and pour the marinade over the chicken, toss well, making sure the chicken is completely coated in the seasonings. Place in the fridge for at least 1 hour or overnight.
  • Meanwhile, make the dressing (this is also when I make the fries and boil my eggs). Add all the ingredients for the dressing to a blender or food processor and blend until smooth and creamy. Taste and adjust seasonings.
  • When ready to cook the chicken, preheat the grill or a grill pan to high heat. Grill the chicken for about 4-5 minutes per side or until cooked through. Remove from the heat and allow to rest while you prepare the salad.
  • In a large bowl, toss together the lettuce, baby kale and basil. Add a little dressing and massage it into the salad. Add the tomatoes and olives. Divide the salad among plates or bowls. Slice the chicken and place on the salad. Add the fries, eggs, pine nuts and feta cheese. Serve with fresh [pita | https://www.halfbakedharvest.com/traditional-greek-pita-bread/]and more dressing for drizzling.