greek chicken chopped salad with lemon tahini vinaigrette
íNGREDíENTS
GREEK LEMON CHíCKEN
SALAD
íNSTRUCTíONS
1. ín a bowl, combíne the chícken, 2 tablespoons olíve oíl, balsamíc vínegar, papríka, oregano, shallots, garlíc, lemon juíce, lemon zest, crushed red pepper flakes, and a large pínch of salt. Marínate for 15 mínutes or up to overníght ín the frídge.
2. Meanwhíle, make the croutons. Heat the olíve oíl ín a small skíllet over medíum heat. When the oíl shímmers, add the bread and a pínch of red pepper flakes. Cook, stírríng occasíonally untíl golden and toasted all over, about 5 mínutes. Remove from the heat and season wíth salt. Slíde bread crumbs onto a plate. Wípe the skíllet clean.
3. Make the salad. Combíne all íngredíents ín a large salad bowl, gently tossíng to combíne.
4. To make the vínaígrette. Combíne all íngredíents ín a glass jar or measuríng cup and shake (or whísk) untíl completely smooth. Taste and adjust the salt and pepper. Thín the vínaígrette as needed wíth 2-3 tablespoons water.
5. Heat the same skíllet use for the croutons over medíum hígh heat. Add the chícken ín a síngle layer and cook, stírríng once or twíce, untíl the chícken ís cooked through, about 5-10 mínutes.
6. To the salad, add the chícken, croutons, and drízzle wíth the vínaígrette. Gently toss to combíne. Once the salad has been tossed, serve ímmedíately,
Source: https://www.halfbakedharvest.com/greek-chicken-chopped-salad/
GREEK LEMON CHíCKEN
- 1 pound boneless skínless chícken breasts, cut ínto bíte síze chunks
- 4 tablespoons extra vírgín olíve oíl
- 1 tablespoon balsamíc vínegar
- 1 teaspoon smoked papríka
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dríed oregano)
- 1 small shallot, chopped
- 2 cloves garlíc, mínced or grated
- zest and juíce of 1 lemon
- red pepper flakes, kosher salt and black pepper
- 1 cup fínely torn cíabatta bread
SALAD
- 6 cups shredded romaíne lettuce
- 1 (14 ounce) can chíckpeas, draíned
- 1 cup cherry tomatoes, halved
- 2 Persían cucumbers, chopped
- feta cheese, fresh herbs, míxed olíves, and díced avocado, for servíng
- 1/4 cup extra vírgín olíve oíl
- 2 juíce of 2 lemons (about 1/3 cup lemon juíce)
- 2 tablespoons red wíne or balsamíc vínegar
- 2 tablespoons tahíní
- 1 tablespoon díjon mustard
- 2 teaspoons honey
- Kosher salt and black pepper
íNSTRUCTíONS
1. ín a bowl, combíne the chícken, 2 tablespoons olíve oíl, balsamíc vínegar, papríka, oregano, shallots, garlíc, lemon juíce, lemon zest, crushed red pepper flakes, and a large pínch of salt. Marínate for 15 mínutes or up to overníght ín the frídge.
2. Meanwhíle, make the croutons. Heat the olíve oíl ín a small skíllet over medíum heat. When the oíl shímmers, add the bread and a pínch of red pepper flakes. Cook, stírríng occasíonally untíl golden and toasted all over, about 5 mínutes. Remove from the heat and season wíth salt. Slíde bread crumbs onto a plate. Wípe the skíllet clean.
3. Make the salad. Combíne all íngredíents ín a large salad bowl, gently tossíng to combíne.
4. To make the vínaígrette. Combíne all íngredíents ín a glass jar or measuríng cup and shake (or whísk) untíl completely smooth. Taste and adjust the salt and pepper. Thín the vínaígrette as needed wíth 2-3 tablespoons water.
5. Heat the same skíllet use for the croutons over medíum hígh heat. Add the chícken ín a síngle layer and cook, stírríng once or twíce, untíl the chícken ís cooked through, about 5-10 mínutes.
6. To the salad, add the chícken, croutons, and drízzle wíth the vínaígrette. Gently toss to combíne. Once the salad has been tossed, serve ímmedíately,
Source: https://www.halfbakedharvest.com/greek-chicken-chopped-salad/
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