Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

From: Half Baked Harvest

This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.


Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4


Ingredients

Greek Lemon Chicken

  • 1 pound boneless skinless chicken breasts, cut into bite-size chunks
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • zest and juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 1 cup finely torn ciabatta bread
  • 6 cups shredded romaine lettuce
  • 1 (14 ounce) can chickpeas drained
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

Tahini Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 juice of 2 lemons (about 1/3 cup lemon juice)
  • 2 tablespoons red wine or apple cider vinegar
  • 2 tablespoons tahini
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey
  • Kosher salt and black pepper


Instructions

  • In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
  • Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean.
  • Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
  • To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.
  • Heat the same skillet use for the croutons over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.
  • To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.

Recipe Notes

To Grill the Chicken: Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

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