I Made the Ultimate Greek Chicken Salad

In today’s episode of our cooking show, we’re bringing you a delicious and healthy Greek Chicken Salad recipe that’s perfect for a quick lunch or dinner. This trending recipe is packed with roasted veggies and topped with a homemade Greek Salad Dressing that’s incredibly easy to make. Our easy Greek salad recipe is a game-changer for anyone looking for a healthy salad option that’s bursting with flavor. The combination of juicy chicken, crunchy veggies, and tangy dressing makes this salad a must-try. So, if you’re looking for a new recipe to add to your meal prep routine, be sure to give this healthy Greek salad a try. From the kitchen to your table, we’re excited to share this mouth-watering dish with you!

[Music] [Music] All right, let’s get right into this amazing roasted Greek salad. I’ve got two minced garlic cloves. I’m going to add 1/2 a cup extra virgin olive oil. Then we’re going to add three tablespoon of red wine vinegar. One, two, three, two tablespoons of fresh lemon juice or if you don’t have that, the bottle kind like what I have here. One teaspoon dried oregano. 1/4 teaspoon of salt. 1/4 teaspoon of crushed red pepper and a half a teaspoon of Dijon mustard. There we go. Then we’ll get in there and we’ll give it a real good mix. And I’m going to transport this to a I guess you call it a squirt bottle. Um just to make it a little easier when I apply it to the finished salad at the end. So we’ll get that in here. We’ll put the lid on, mix it up real good, and put that in the refrigerator until we are ready for it later on in the video. [Music] Now, I’ve got two boneless, skinless chicken breasts that I’ve already cleaned up. I’m going to put on a cooking sheet with a piece of parchment paper. I’m going to hit it with olive oil on both sides. Then I’ve got some Greek seasoning. If you don’t have Greek seasoning, you just use a little black pepper, a little salt, a little oregano. But we’re going to coat both sides, olive oil, and the seasonings. [Music] And then we’re going to bake these for 1 hour or until we get the internal temperature of 165 at 300° for about an hour. Then we’ll take those chicken breasts aside, let them rest, put them in the refrigerator. Okay. Okay, the vegetables that we are going to roast, I’ve got white button mushrooms that I’m going to cut in half. And I’m just going to stack on a rack on a cookie sheet. And then just line them up. Nice and neat. Just like that. The other vegetable I’m roasting are the small sweet peppers, but somehow the video didn’t come out on that, which I apologize for. But we’re just going to hit these with a little oil and salt. And then we’ll set that to the side. And we’re going to do one red onion. We’re going to cut the end off. And then cut two nice thick slices about a/4 inch thick. We’ll take off any paper on the ends. [Music] And we’ll come back and we’ll hit these onions with a little bit of olive oil. [Music] And then we’ll place those on the rack as well. I’m also going to put on some green onion. So, our roasted vegetables are mushrooms, red onion, green onion, and the sweet peppers. And we’re going to put these in at 450° until they get nice and roasted, which is going to be about total of 30 minutes. We’ll rotate them at halfway through. There’s the peppers. [Music] So once those are all roasted, we’ll take those out, let them rest and cool down a bit, and then it’ll be time to start assembling this amazing Greek salad. This is an option here. I just wanted to have some garlic toast on the side with the salad. So I just took a baguette and cut it up. Then I’ll place on a baking sheet and we’ll just drizzle on some olive oil and some granulated garlic. And once we take out the vegetables, we’ll throw that spread in for about 10 minutes and just to have on the side. Like I said, this is just an option. It’s up to you. [Music] All right, let’s work on our nonroasted vegetables. A whole bunch of small little red tomatoes. We’re just going to quarter those up. [Music] And then we’ll put those into our large salad bowl. And the lobster came out on patience and he learn to stir and take a seat. Next, our zucchini. We’ll cut the ends off. We’ll cut the zucchini in half. There we go. Not a very good job of that, but we try. And we’ll just slice that up into bite-sized pieces. And then toss that into the salad bowl as well. [Music] [Music] Bornis and Elvis now Vegas Magic in his hand. [Music] [Music] Then our roasted red onion. Our peppers we’re not going to cut up because they’re already good size for the salad. But we want to cut up the red onion that’s roasted. Add that to the bowl as well. And then we’re going to slice up our chicken that is now nice and cool. And we’ll have that on the side as we build our roasted Greek salad. All right. So, we got our plate loaded with all our veggies. We’re going to add some kamala olives. and some feta cheese that we will crumble up. And we’re going to slide that chicken right on top of that plate. And we’ll hit it with our amazing dressing. And you have a great dish for summertime. This roasted Greek salad. You’re going to love it. You can do it with or without the chicken. It’s up to you. But make this dish. Everybody’s going to love it. It’s great. I’m telling you, for a hot summer day, this will just be a great lunch. All right, thanks for watching and remember to like, share, subscribe. Very important, hit that bell to stay up to date on newest recipes, otherwise you don’t get notified. And we put out a new show every Wednesday and every Sunday. All right, thanks for watching and we’ll see you next time. wore tuxes and flare and the lobster came out with a silverware stare. He sharpened his skills on patience and he learn when to stir and when to take a seat. From the sands to the dunes, recipes untold, now is bringing them back. played it bold and gold in Vegas. Taught him anything. It’s patient before you do your thing. Like a poker hand, you don’t reveal. Let it simmer slow. That’s how you seal the deal.