Greek Salad with Chicken
Baked chicken thighs team up with a refreshing Greek salad for a palate-pleasing weeknight chicken dinner. The fresh herb dressing doubles as a marinade for the chicken.
Ingredients
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3 tablespoons red-wine vinegar
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1 teaspoon mustard
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/3 cup extra-virgin olive oil
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2 tablespoons chopped flat-leaf parsley
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1 teaspoon chopped fresh oregano
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1 teaspoon chopped fresh thyme
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4 skinless chicken thighs (about 5 ounces each)
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8 cups shredded iceberg lettuce (1 head)
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1 medium-size cucumber, peeled, seeded and thinly sliced
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1 small red onion, halved, thinly sliced
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1 medium-size green pepper, seeded and thinly sliced
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1 cup sliced radishes
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1/2 cup pitted kalamata olives, halved
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2/3 cup crumbled feta cheese (3 ounces)
Directions
1.
In a bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in the olive oil until dressing is emulsified. Whisk in parsley, oregano and thyme. Place 1/4 cup of the dressing in a large resealable plastic food storage bag and add the chicken. Shake to completely coat the chicken. Refrigerate for 2 to 3 hours.
2.
Heat oven to 400 degrees F. Place chicken in a baking dish and bake at 400 degrees F for 30 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Broil for 3 minutes to brown top, if desired.
3.
In a large bowl, toss together lettuce, cucumber, red onion, pepper, radishes, olives and crumbled feta. Toss with the remaining dressing. Serve salad alongside the chicken. Or cut the chicken in strips and toss with salad.
Nutrition information
Calories 397, Total Fat 29 g, Saturated Fat 7 g, Cholesterol 116 mg, Sodium 672 mg, Carbohydrate 12 g, Fiber 4 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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