Grecian Chicken Salad Plates
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Dry oregano||1⁄2 Teaspoon|
|Chopped fresh mint/2 teaspoons dry mint||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Capers||1 Tablespoon, drained|
|Romaine lettuce head||1 , separated into leaves, rinsed, and crisped|
|Cherry tomatoes||2 Cup (32 tbs), cut in half|
|Bell pepper||1 , seeded and cut into thin strips (Yellow / Green)|
|Cooked chicken/1 in number||2 1⁄2 Pound, cut into quarters (Rotisseried / Barbecued)|
|Feta cheese||3 Ounce, crumbled|
|Greek olives||2 Tablespoon|
|Canned stuffed grape leaves||6 1⁄2 Ounce, drained (1 Small Can)|
Drain artichokes, reserving marinade in a small bowl; set artichokes aside.
To marinade, add lemon peel, lemon juice, garlic, oregano, and mint; whisk in oil until well combined.
Stir in capers.
Set dressing aside.
Peel cucumber and cut in half lengthwise, then scoop out and discard seeds.
Slice each cucumber half crosswise into 1/8-inch-thick slices.
Set aside large outer lettuce leaves; tear inner leaves into bite-size pieces.
Combine cucumber, torn lettuce leaves, tomatoes, bell pepper, and artichokes.
Reserve 2 tablespoons of the dressing; mix salad lightly with remaining dressing.
Coarsely sliver large lettuce leaves and arrange on 4 dinner plates.
Place a chicken quarter on one side of each plate; mound salad mixture on other side.
Sprinkle salads with cheese.
Drizzle chicken with reserved dressing and garnish each salad with olives and stuffed grape leaves.