Sunday, September 18, 2011

Mediterranean Grilled Chicken Salad with Feta

I am sucker for a Greek Salad. There is a Rachel Ray one that I usually make when I am craving the greek goodness, but this is SO MUCH BETTER! I can not wait to make this again. There was not a morsel left in the bowl. This is a keeper and an absolute favorite new recipe. You absolutely need to use fresh herbs though. I cant imagine using dried. It wouldnt have the same punch of flavors. Next time I am doubling for leftovers

Mediterranean Grilled Chicken Salad with Feta
adapted a teeny tiny bit from Dinners for a Year and Beyond
Serves 4
***9 WW Points Plus***

for chimichurri dressing -

1 cup fresh flat leaf parsley

1/2 cup fresh cilantro leaves

1/4 cup fresh oregano leaves

3 tablespoons red wine vinegar

3 garlic cloves

1/2 jalapeno

salt and pepper

1/4 cup olive oil

for the salad --

Pam Spray

1 1/2 pounds chicken tenders

1/4 cup chopped fresh dill

1 (10 ounce) can chickpeas, drained and rinsed ( I used Cannelli beans)

1 kirby cucumber, seeded and chopped

4 scallions, sliced

1 cup cherry tomatoes--halved

1/2 cup reduced fat crumbled feta cheese

1/4 lemon

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pulse to combine. Drizzle in olive oil and process until dressing is slightly creamy but still coarse. Transfer to a bowl and set aside. ** Note -- This recipe makes more dressing than needed for the salad. Store remaining dressing in a covered dish in the refrigerator for about a week. Serve it on grilled steak, chicken, fish, or pork chops.

Heat a grill pan to medium high heat. Add a small drizzle of olive oil and the chicken. Cook for 5 - 8 minutes, stirring occasionally, until chicken is cooked through. Transfer to a large bowl. Toss with about 3 - 4 tablespoons of the dressing. Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese. Squeeze lemon over salad and toss to combine. Add more dressing if you would like. The salad can be served immediately or chilled.

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