Greek Salad with Oregano Marinated Chicken

Don't worry, our smoke detectors work.  It takes them a minute to actually detect said smoke, but they work.  How do I know this?  Because I set them off when I was cooking supper last night.  

It was not awesome. It was quite hairy.  I was in the weeds.  But it was my own fault, really.  Trying to do to many things at one time.  This trying to do to many things at one time led to me making an executive decision and not measuring this dish out to calculate the points. AND I copied and pasted this recipe directly from the food network website.  I have no idea what constitutes a non reactive dish.  How's that for going rogue? 

Greek Salad with Oregano Marinated Chicken

coped and pasted directly from Food Network

For the chicken:

  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A couple good pinches salt
  • 10 grinds black pepper
  • 4 (6 to 7-ounce) boneless skinless chicken breasts


For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with the side of your chef's knife
  • 1 teaspoon dried oregano
  • 3 pinches salt
  • 10 to 15 grinds black pepper


For the salad:

  • 2 to 3 hearts romaine lettuce
  • 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
  • 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
  • 1/2 red onion, very thinly sliced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup crumbled feta cheese



To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.

So there you go.  It's pretty good!  I have a new obsession with a Greek salad and this one made me happy. Seriously, give me feta or give me death.  I've packed it for lunch today and am pretty jazzed.  

I have, because I'm sweet and love you so, calculated the points according to a few different serving amounts.  Seeing as how I didn't actually measure this dish out, I have no idea how many of what size servings it makes...these are just a guess! 

6 servings - 7 pp
5 servings - 8 pp
4 servings - 10 pp 
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1 comment:

  1. LM - I just (re)started WW and this recipe looks SO good! Thanks for posting!

    P.S. A non-reactive bowl is plastic, glass, or ceramic - basically a non-metal bowl. Metal and acidic stuff (i.e. lemons) don't like each other and tend to fight. :-)