Greek Chicken Salad with Homemade Croutons
by Pam on February 11, 2013
I wanted to make a salad to serve with the Fire Roasted Tomato Soup with Homemade Croutons[1] for dinner. I decided to add some sliced chicken to the salad to make it hearty and filling. I used homemade croutons[2] to this salad and used leftover Fran’s Vinaigrette[3] to dress this salad. I loved the combination of the spicy pepperocini’s with the tangy olives, salty feta, crunchy croutons, and tender chicken. It was a fantastic salad filled with great flavors and textures that my whole family enjoyed. It paired nicely with our tomato soup.
Make the homemade croutons – see recipe here[4].
Make Fran’s Vinaigrette – see recipe here[5].
Preheat the oven to 425 degrees.
Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes, until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.
Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.
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Greek Chicken Salad with Homemade Croutons
Yield: 4
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
Ingredients:
1 tsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Oregano, to taste
Garlic powder, to taste
4 cups of romaine lettuce, chopped
2 baby bell peppers, sliced (Red & yellow)
2 tbsp pepperocini slices
2 tbsp kalamata olives, sliced
2 tbsp feta cheese
Homemade croutons (see recipe link above)
Fran’s vinaigrette, to taste (see recipe link above)
Directions:
Make the homemade croutons – see recipe link above.
Make Fran’s Vinaigrette – see recipe link above.
Preheat the oven to 425 degrees.
Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes or until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.
Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
References
- ^ Fire Roasted Tomato Soup with Homemade Croutons (www.gordon-ramsay-recipe.com)
- ^ homemade croutons (www.gordon-ramsay-recipe.com)
- ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
- ^ homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
- ^ Fran’s Vinaigrette – see recipe here (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)