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Grecian Chicken Salad Plates

fast.cook's picture
  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
  Cucumber 1 Small
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Grecian Chicken Salad Plates Recipe