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
- 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
5 responses to “Greek Salad with Grilled Chicken”
Sounds like such a lovely weeknd. Besides all the wonderful memories you get to take home this delicious recipe!
I didn’t see capers in the ingredient list. Do you just add as much as you like?
So glad you shared this good recipe! I will be making this very soon!
Well I must say that it’s a pleasure to check your blog and see that you continue to post. Hopefully you’ll rememeber me, AHS student, class of 2010. I am an independent person living in Switzerland as I mentioned to you before leaving; and I’m decided to grow on my varitety of meals, That’s when your blog comes in. I check it tout from time to time just to change my menu more often, this salad is absolutely delicious! Congradulations for your blog once again!
Glad you had a great time at the wedding in SC, Wanda. You sure came home with a lovely salad to share with us. Love how you did your chicken.