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Name: Greek Salad with Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: ***CHICKEN***; 4 boneless skinless chicken beasts trimmed of any fat; 1 tablespoon sea salt; 1/2 teaspoon freshly ground pepper; 1 teaspoon dried basil; ***BALSAMIC VINAIGRETTE***; 2 tablespoons raw honey; 1 tablespoon Dijon mustard; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1 large clove garlic minced; 1/4 cup balsamic vinegar; 3/4 cup EVOO; ***GREEK SALAD***; 8 cups spring mix or favorite greens; 1/4 cup arugula sprouts or favorite sprouts (optional); 1/2 cup shredded carrots pre-packaged works great; 1/2 small red onion sliced thin; 8 baby bell peppers seeded and sliced crossways into rounds; 1/4 cup sliced kalamata olives; 1 cup grape tomatoes halved; 1/4 cup crumbled feta cheese; 1/8 cup pine nuts

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INGREDIENTS

***CHICKEN***
4 boneless skinless chicken beasts ; trimmed of any fat
1 tablespoon sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried basil
***BALSAMIC VINAIGRETTE***
2 tablespoons raw honey
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 large clove garlic ; minced
1/4 cup balsamic vinegar
3/4 cup EVOO
***GREEK SALAD***
8 cups spring mix ; or favorite greens
1/4 cup arugula sprouts ; or favorite sprouts (optional)
1/2 cup shredded carrots ; pre-packaged works great
1/2 small red onion ; sliced thin
8 baby bell peppers ; seeded and sliced crossways into rounds
1/4 cup sliced kalamata olives
1 cup grape tomatoes ; halved
1/4 cup crumbled feta cheese
1/8 cup pine nuts

Servings

INSTRUCTIONS

DRESSING: place all ingredients except EVOO in a medium bowl and whisk to combine. While whisking, drizzle in the EVOO until the dressing is thick. Set aside.

CHICKEN: pound each breast between plastic wrap slightly...just until of even thickness. Sprinkle both side of the chicken with salt, pepper, and basil. Add w tablespoons of EVOO to large non-stick skillet over medium high heat until oil is shimmering. Add the breasts to the skillet and cook without moving for 6 minutes. Flip and cook for an additional 5-6 minutes, or until internal temp reached 165F. Remove chicken to cutting board and tent with foil to rest for 10 minutes.

SALAD: Toast pine nuts in dry non-stick pan over medium heat until fragrant (about 3 minutes). Remove from pan. Add all ingredients except pine nuts to bowl. Add enough dressing to coat lightly and toss. Divide salad onto 4 plates or bowls and sprinkle with pine nuts. Slice chicken, add to plate, drizzle with some of the vinaigrette and serve.

NOTE: store remaining dressing in air tight glass container and refrigerate for up to 2 weeks.

FOR MEAL PREP: add 1/8 cup of the vinaigrette to the bottom of 4 32 oz mason jars. Add salad in order: kalamata olives, tomatoes, carrots, onion, greens, sprouts, feta. Seal jars and store in fridge up to 4 days. Slice each breast and store in baggies. Divide pine nuts into snack size baggies. When ready to serve, leave the jar of salad at room temp for about 30 minutes to loosen up the vinaigrette (or place in shallow bowl of warm water for a few minutes). Dump out into a bowl, add chicken, and sprinkle with pine nuts.

NOTES

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Greek Salad with Chicken

***CHICKEN***
4 boneless skinless chicken beasts trimmed of any fat
1 tablespoon sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried basil
 ***BALSAMIC VINAIGRETTE***
2 tablespoons raw honey
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 large clove garlic minced
1/4 cup balsamic vinegar
3/4 cup EVOO
 ***GREEK SALAD***
8 cups spring mix or favorite greens
1/4 cup arugula sprouts or favorite sprouts (optional)
1/2 cup shredded carrots pre-packaged works great
1/2 small red onion sliced thin
8 baby bell peppers seeded and sliced crossways into rounds
1/4 cup sliced kalamata olives
1 cup grape tomatoes halved
1/4 cup crumbled feta cheese
1/8 cup pine nuts

DRESSING: place all ingredients except EVOO in a medium bowl and whisk to combine. While whisking, drizzle in the EVOO until the dressing is thick. Set aside.
CHICKEN: pound each breast between plastic wrap slightly...just until of even thickness. Sprinkle both side of the chicken with salt, pepper, and basil. Add w tablespoons of EVOO to large non-stick skillet over medium high heat until oil is shimmering. Add the breasts to the skillet and cook without moving for 6 minutes. Flip and cook for an additional 5-6 minutes, or until internal temp reached 165F. Remove chicken to cutting board and tent with foil to rest for 10 minutes. 
SALAD: Toast pine nuts in dry non-stick pan over medium heat until fragrant (about 3 minutes). Remove from pan. Add all ingredients except pine nuts to bowl. Add enough dressing to coat lightly and toss. Divide salad onto 4 plates or bowls and sprinkle with pine nuts. Slice chicken, add to plate, drizzle with some of the vinaigrette and serve. 
NOTE: store remaining dressing in air tight glass container and refrigerate for up to 2 weeks.
FOR MEAL PREP: add 1/8 cup of the vinaigrette to the bottom of 4 32 oz mason jars. Add salad in order: kalamata olives, tomatoes, carrots, onion, greens, sprouts, feta. Seal jars and store in fridge up to 4 days. Slice each breast and store in baggies. Divide pine nuts into snack size baggies. When ready to serve, leave the jar of salad at room temp for about 30 minutes to loosen up the vinaigrette (or place in shallow bowl of warm water for a few minutes). Dump out into a bowl, add chicken, and sprinkle with pine nuts.

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 4 Servings

Calories: 497
Calories from Fat: 410 (82%)

Amt Per Serving		% DV

	Total Fat 45.6g	61 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 31.2g
	Polyunsanturated Fat 5.4g
Cholesterol 8.3mg		3 %
Sodium 1786.7mg		62 %
Potassium 387.7mg		10 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 18.5g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 497

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