Greek Salad with Grilled Chicken

A couple of weeks ago our family went to a long time friend’s wedding in Greenville, SC.  It was a beautiful wedding and a really fun time.   We arrived on Thursday and had dinner downtown.  I was awestruck at the downtown area.  It is just absolutely beautiful.  Big oak trees line the street making a cool walk even on a hot summer day.  The sidewalks are large enough for restaurants to have outside dining.  And who doesn’t love outside dining?  I just loved the atmosphere in the area.  On Friday we were doing a little window shopping and walked by a group of young men having what looked like a business lunch and the food looked absolutely wonderful.  So we got a table for two under one of the huge oak trees and enjoyed the cool breeze.  And this is when I had the best Greek Salad with grilled chicken I have ever had.  In fact I enjoyed it so much I ordered it again on Saturday for lunch.  I knew than that I had to make this at home.  How could I live without such a mixture of goodness?

This Greek Salad is just a little different.  Capers.  That’s it capers.  I love them.  I love the salty taste much like that of olives, but different in its own way.  Add the standbys that go into a Greek salad such as salad greens, tomatoes, green peppers, Calamata olives, feta cheese, cucumbers, Pepperoncini or Greek peppers, red onions, and capers.  When buying feta cheese make sure that you don’t buy the low-fat cheese.  The traditional feta in a block is so much more flavorful and you don’t need a lot to get that great flavor.  So the extra calories are well worth it!  The dressing could be the deal breaker.  This one is fantastic and even better the next day.

I’ve  been home about three weeks since I first had this salad and I have made it four times.  It is good and you are going to thank me later when you fall in love with it, too.

Grilling the chicken is a breeze using the Le Creuset griddle, but use your gas or charcoal grill for great results.  Just salt and pepper both sides.  I like using Paula Deen’s Silly Salt which I purchase on-line.

Pound with a rolling-pin between two pieces of plastic wrap to about 1/2 inch thick.

Brush with olive oil.  Grill about 4 minutes on each side.

Let it rest for about 5 minutes then slice.

Then heaven on a salad plate!

Greek Salad   Idea from Blue Ridge Brewing Co.

• Salad greens such as Romain, Red Leaf, and/or Green Leaf
• Sliced cucumbers
• Tomatoes
• Sliced green peppers
• Calamata olives, pitted 2-3 per individual salad
• Greek peppers, 2-3 per individual salad
• Capers with brine about 1 teaspoon
• Red onion thinly sliced
• Feta cheese 1-2 tablespoons per individual salad

• 3/4 cup olive oil
• Juice from 1 large lemon
• 2-4 teaspoons dried oregano ( I used 4)
• 3 teaspoons minced garlic (2 cloves)
• 1 teaspoons dried basil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Whisk all ingredients together.  I put them in a small jar and shook until mixed.  Can be stored for about 5 days in the refrigerator or longer.  After refrigerating and before serving let it stand at room temperature for about 15 minutes.

Happy cooking,

The Teacher Cooks