I absolutely love lemon! When I started looking on the website of our awesome sponsor, The Spice House, a few of the spices with lemon notes jumped out to me. There are a lot of choices which are all great, but when I saw the Sunny Greek Islands Salt-Free Seasoning, I really liked the idea of doing something Greek inspired. I also love salad, so it was no wonder I immediately thought of this recipe.
Greek Salad with Marinated Grilled Chicken and Lemony Dressing
by Sarah M.
For the marinade:
Juice from 1 lemon
1/2 Tablespoon fresh oregano, chopped
1 heaping Tablespoon chopped garlic
1/2 Tablespoon The Spice House Sunny Greek Islands Salt-Free Seasoning
A drizzle of olive oil
Salt and pepper
I had just less than 2 pounds of chicken tenderloins left in my freezer, which I defrosted. In a large gallon-size plastic bag, add the chicken and all the marinade ingredients. Let marinate for 20 minutes or up to 2 hours, the longer the better. Then all you have to do is throw the chicken on the grill! The tenderloins were small, so they cooked up pretty quickly. Let cool and slice.
This obviously makes much more chicken than you need for a few salads, but I like to make extra to have on hand for the rest of the week! It makes throwing meals together that much easier. Use up the leftovers in more salads, sandwiches, in pasta, in soups or casseroles…there are so many possibilities.
For the dressing:
1/2 teaspoon Dijon mustard
1 clove garlic, finely minced
1/2 teaspoon fresh oregano
1/4 teaspoon The Spice House Sunny Greek Islands Salt-Free Seasoning
1/4 teaspoon The Spice House Trinidad Lemon-Garlic Marinade Seasoning
1/4 cup fresh lemon juice
3 Tablespoons olive oil
I like my salad dressings on the tangy, more acidic side, so please adjust the amount of lemon juice and olive oil to your preference.
I use a small round Tupperware to make my dressings. Just add all of the ingredients to the container, screw on the lid and shake, shake, shake!
To assemble the salad:
Marinated cooked grilled chicken, sliced
Romaine lettuce, chopped
Red Onion, sliced
Feta cheese - I used a block, which I crumbled
Add all the salad ingredients to a bowl or plate. Top with the chicken and finish with the dressing.
I have my chicken marinading as I type this comment. I was
wondering how many servings/salads the dressing makes. It looks like the recipe only makes enough for 1 salad. There isn't very much to shake. Could you clarify this for me. Thank you!