Greek Salad with Chicken

Tonight’s recipe screams “summer” — it’s light and refreshing, and a perfect table topper for a hot summer evening. As usual, it’s also quick and easy and sure to put a smile on all of your hungry friends’ faces. I am so excited that some of you have tried out a handful of Hungry & Tired recipes. I really want to inspire you to cook, and for you to know that you can make a delicious dinner! I love hearing your stories — keep them coming!

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Ingredients:

Chicken

  • 2-4 Boneless Skinless Chicken Breasts (small chicken breasts feed one person, larger breasts will feed two)
  • 1 tsp. Kosher Salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 Tb. olive oil

Salad

  • As much of your favorite greens as you’d like. I use about 4 cups of a “power greens” mix. It’s a melange of baby spinach, baby arugula, and baby kale.
  • 1 cup cherry tomatoes
  • 1/3 cup feta cheese
  • 2 Persian Cucumbers
  • 1/2 cup kalamata olives, pitted

Dressing

  • 2 Tb. of your favorite salad dressing; or
  • 1 Tb. of olive oil
  • 1 Tb. balsamic vinegar

Time: 15 Minutes

Serves: 2-4

Preparation for the Chicken

The first thing you’ll want to do is prepare the chicken. Preheat the oven to 450 degrees, and place a heavy, cast iron skillet or other “stove-top to oven” sauté pan on the top of the stove. Turn to burner up to high. Add the 1/2 Tb. of olive oil to the skillet and heat. After the oil is hot (about 1 minute) throw the chicken breasts into the pan. While the oil is heating up, season one side of the chicken breasts with 1/2 tsp. of Kosher Salt and 1/4 tsp. freshly ground pepper.

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Sear the chicken breasts on this side for three minutes. While the chicken is searing, season the other side with 1/2 tsp. salt and 1/4 tsp. pepper. After three minutes are up, flip the chicken and sear for another three minutes on high.

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The chicken will have a lovely, light brown sear to it. After both sides have seared on the stove top, using an oven mitt, transfer the chicken to the 450 degree oven. set the timer for four minutes. After four minutes, flip the chicken and cook for another four minutes if your breasts are thin, or six minutes if they’re thick.

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When the chicken is done, pull the pan out using an oven mitt, and set it on top of the stove. The chicken should be crispy and toasted on the outside, and khaki colored on the inside. If you cut into your chicken and it’s pink, throw it back in the oven, and give it another three minutes. Wash the knife you used to cut it with. Chicken is one dish you really can’t serve al dente.

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Using tongs, put the chicken on a cutting board to cool, and then cut into thin strips for the salad.

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Preparation for the Salad

While the chicken is cooking, you can prepare the salad. Start by cutting the Persian Cucumbers. Persian Cucumbers a more mellow and petite than the average cucumber. I really like the way they taste, and because of their size, they are much easier to slice than big cucumbers. They also don’t have big seeds. I’m a big fan.

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Then, half the cherry tomatoes in half. You can also use any other kind of tomato that smells good to you. Just make sure you slice it into bite sized pieces.

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Once you have your tomatoes and cucumbers cut, add them to the big bowl of salad:

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Then, add the Feta and Kalamata Olives — I give measurements, but you can adjust depending on what flavors you like.

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Toss the salad with either your favorite dressing or 1 Tb. of olive oil and 1 Tb. of balsamic vinegar, and plate it:

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Using a big knife, carefully slice the chicken into slim pieces and pair with the salad:

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That’s it! You’ve made a delicious and healthy dinner! Enjoy!

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