Greek Style Salad with Chicken and Lemon Mint Vinaigrette Courtesy Of: Sysco Edmonton Greek Style Salad with Chicken and Lemon Mint Vinaigrette 4 Servings

 

  1. Put the sliced onion in a small bowl and add enough cold water to cover.
  2. Season the chicken with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch non-stick skillet over medium-high heat until hot. Cook the chicken until well browned on both sides and just cooked through, about 7 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing.
  3. In a large bowl, combine the mint, lemon juice, garlic, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl.
  4. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives.
  5. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.