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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
3 tablespoons lemon juice, divided
3 tablespoons olive oil, divided
1 tablespoon minced garlic, divided 1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 1/2 teaspoons ground cumin, divided 2 boned, skinned chicken breast halves (1 lb. total)
2 tablespoons tahini (sesame paste) 2 cans (15 oz. each) chickpeas, drained and rinsed 2 tomatoes, chopped
1/2 red onion, thinly sliced
1/2 sliced red bell pepper
1 cup flat-leaf parsley 6 ounces crumbled goats-milk feta cheese
Heat grill to high (450 to 550 degrees). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
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GRILLED CHICKEN GREEK SALAD
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
3 tablespoons lemon juice, divided
3 tablespoons olive oil, divided
1 tablespoon minced garlic, divided 1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 1/2 teaspoons ground cumin, divided 2 boned, skinned chicken breast halves (1 lb. total)
2 tablespoons tahini (sesame paste) 2 cans (15 oz. each) chickpeas, drained and rinsed 2 tomatoes, chopped
1/2 red onion, thinly sliced
1/2 sliced red bell pepper
1 cup flat-leaf parsley 6 ounces crumbled goats-milk feta cheese
Heat grill to high (450 to 550 degrees). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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