I hope that you had a fun weekend? I had a little too much fun…

We were out with friends for a very Rosy Rosè Friday night and then Saturday night we made a “Greek Feast” (which inspired this dish.) I also used my brand new instant pot for the first time and made PERFECT gigantes!! (Are you guys interested in the instant pot? Do you want me to start sharing instant pot recipes? Just let me know!)

Greek Grilled Chicken Arugula Salad from HeatherChristo.com

And then Sunday was a big day since Pia went off to sleep away camp for the week (I really hope that she makes it by the way- homesickness is a definite issue)and I played a TRIPLE header softball game. And in case you don’t follow me on insta-stories, or were waiting with baited breath to hear how we did- WE WON!!! My god I am tired though. All I could do was drag myself to a shower and then plop on the couch for the greatest highlight of my week: GOT.  (amiright???)

And my God- while it’s amazing that we won, I am fairly certain I won’t be able to walk for the next three days. I might need to work on my fitness levels.

Greek Grilled Chicken Arugula Salad from HeatherChristo.com

Anyways, I am going to quit babbling and share this Greek Grilled Chicken Salad with you today, as it was one of the few things I have been able to recently make in my kitchen and it was so fresh and delicious! Packed with veggies, peppery greens and this lemon-garlic-oregano chicken- you are looking at a PERFECT summer dinner!

Greek Grilled Chicken Arugula Salad from HeatherChristo.com

Greek Grilled Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pound skinless boneless chicken breasts, thin cut (this is typically two thin sliced cutlets)
  • Marinade:
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 lemons juice and zest
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • Salad:
  • 6 cups Fresh Baby Arugula
  • 1 cup Cherry Tomatoes, halved
  • 2 cups seedless cucumbers, chopped
  • ½ cup Kalamata Olives, pitted
  • 2 medium shallots, thinly sliced into rounds
  • ¼ cup sun-dried tomatoes
  • Greek Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 cloves garlic, minced
  • 1 teaspoon dried greek oregano
  • kosher salt
Instructions
  1. Whisk together the marinade ingredients and add the chicken breasts. Let them marinate at least 15 minutes and up to an hour.
  2. Preheat the grill to medium and grill the chicken for about 3-4 minutes on each side until the chicken is just cooked through. Set aside to rest before slicing on the bias.
  3. While the chicken is resting, compose the salad.
  4. Make a bed of arugula and top with the vegetables and then top with the sliced chicken.
  5. Whisk together the vinaigrette and drizzle over the top of the salad. Serve Immediately!

 

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Categorized: Dinner, Grilling, Paleo, Poultry, Recipe Index, Salad
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I hope that you had a fun weekend? I had a little too much fun…

We were out with friends for a very Rosy Rosè Friday night and then Saturday night we made a “Greek Feast” (which inspired this dish.) I also used my brand new instant pot for the first time and made PERFECT gigantes!! (Are you guys interested in the instant pot? Do you want me to start sharing instant pot recipes? Just let me know!)

Greek Grilled Chicken Arugula Salad from HeatherChristo.com

And then Sunday was a big day since Pia went off to sleep away camp for the week (I really hope that she makes it by the way- homesickness is a definite issue)and I played a TRIPLE header softball game. And in case you don’t follow me on insta-stories, or were waiting with baited breath to hear how we did- WE WON!!! My god I am tired though. All I could do was drag myself to a shower and then plop on the couch for the greatest highlight of my week: GOT.  (amiright???)

And my God- while it’s amazing that we won, I am fairly certain I won’t be able to walk for the next three days. I might need to work on my fitness levels.

Greek Grilled Chicken Arugula Salad from HeatherChristo.com

Anyways, I am going to quit babbling and share this Greek Grilled Chicken Salad with you today, as it was one of the few things I have been able to recently make in my kitchen and it was so fresh and delicious! Packed with veggies, peppery greens and this lemon-garlic-oregano chicken- you are looking at a PERFECT summer dinner!

Greek Grilled Chicken Arugula Salad from HeatherChristo.com

Greek Grilled Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pound skinless boneless chicken breasts, thin cut (this is typically two thin sliced cutlets)
  • Marinade:
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 lemons juice and zest
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • Salad:
  • 6 cups Fresh Baby Arugula
  • 1 cup Cherry Tomatoes, halved
  • 2 cups seedless cucumbers, chopped
  • ½ cup Kalamata Olives, pitted
  • 2 medium shallots, thinly sliced into rounds
  • ¼ cup sun-dried tomatoes
  • Greek Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 cloves garlic, minced
  • 1 teaspoon dried greek oregano
  • kosher salt
Instructions
  1. Whisk together the marinade ingredients and add the chicken breasts. Let them marinate at least 15 minutes and up to an hour.
  2. Preheat the grill to medium and grill the chicken for about 3-4 minutes on each side until the chicken is just cooked through. Set aside to rest before slicing on the bias.
  3. While the chicken is resting, compose the salad.
  4. Make a bed of arugula and top with the vegetables and then top with the sliced chicken.
  5. Whisk together the vinaigrette and drizzle over the top of the salad. Serve Immediately!

 

SaveSave

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Recipe by Heather Christo (http://heatherchristo.com)