Rye Free Greek Chicken Salad

Total time50 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken thighs (about 1.5 lb total)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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