It's West Wednesday and what better way to celebrate than with a delicious healthy dish. Chef Brian West is making a Greek salad with a tasty yogurt dressing and topping it off with some tender grilled lemon chicken.
Greek Salad With Chicken Paillard with Avocados Recipe:
Greek Salad Dressing
6 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 Tsp minced garlic (1 large clove)
1 1/2 Tbsp finely minced fresh parsley
1 Tsp dried oregano
1 Tsp Greek yogurt plain
1 Tsp honey
Salt, to taste
4 each 4 oz skinless chicken breast (pounded thin
1 fl oz lemon juice
1 tbsp curry powder
Salt, to taste
1.Add Chicken Lemon juice and seasoning to a zip lock bag and allow to sit for 20 mins
2.Grill or sautee until cooked and reserve until needed
3.Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.
4.Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl.
5.Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results.
6.Top with diced chicken
12 pear tomatoes, cut in half
1 medium English cucumber, optionally peeled and sliced into half moons
1/2 small red onion, thinly sliced or diced, rinsed and drained
1 each yellow bell pepper, seeds and ribs removed, chopped
3/4 cup kalamata or black olives, drained and sliced
1 cup crumbled feta cheese
1 medium avocado (not too soft), diced