Marinated Mediterranean Chicken Greek Salad - Dump and Go Dinner
Marinated in lemon juice, balsamic vinegar, and Italian seasoning, this flavorful chicken makes the perfect topping for a Greek style salad packed with olives, feta, and other tasty goodies. It's a great staple to have at the ready for fresh, easy dinners.
Ingredients
- 1 ½ pounds Chicken, Boneless Breasts
- ⅓ cups Olive Oil #1
- 2 tablespoons juice Lemon
- ¼ cups Balsamic Vinegar
- 3 teaspoons mince Garlic, Cloves
- 1 teaspoon Dijon Mustard
- 1 teaspoon Italian Seasoning
- ½ teaspoons Oregano, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 tablespoon Olive Oil #2
- 6 cups chop Lettuce, Romaine
- 1 cup dice Tomato
- 2 ½ cups dice Cucumber
- 1 cup drain Black Olives, Sliced, Canned
- ¼ cups Feta Cheese Crumbles
- 2 teaspoons chop Mint, Fresh
- ¾ cups Greek Vinaigrette Dressing
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place chicken between two pieces of wax or parchment paper and pound with a kitchen mallet until thin (about 1/2 inch).
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken between two pieces of wax or parchment paper and pound with a kitchen mallet until thin (about 1/2 inch).
- In a bowl, whisk together oil #1, lemon juice, vinegar, garlic, dijon, Italian seasonings, oregano, salt, and pepper.
- Place chicken and marinade into a shallow dish (cover) or zipper storage bag. Massage to coat chicken.
- Place in refrigerator and marinade 2-4 hours.
- Heat a large skillet over medium heat and add oil #2.
- Remove chicken from marinade and cook for 5-7 minutes each side or until cooked through and lightly browned.
- Cut into strips and serve atop lettuce.
- Top with tomatoes, cucumbers, olives, feta, mint leaves and greek dressing.