Eosinophilic Esophagitis Friendly Greek Chicken Salad
Total time50 min
Prep time20 min
Cook time15 min
4.5(20)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken thighs (about 1.5 lb total)
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For the dressing
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 small garlic clove, finely minced
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, minced garlic, and salt until combined. Set the dressing aside.
- 2
Pat the chicken thighs dry with paper towels. In a large bowl, toss them with the olive oil, dried oregano, turmeric, ginger, and salt until evenly coated. Let the chicken rest at room temperature for 15 minutes while you prepare the salad ingredients.
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