Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.

Name: Salad Cincang Ayam Yunani dengan Vinaigrette Lemon Tahini.
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 pound boneless skinless chicken breasts, cut into bite size chunks; 4 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon smoked paprika; 1 tablespoon chopped fresh oregano ((or 2 teaspoons dried oregano)); 1 small shallot, chopped; 2 cloves garlic, minced or grated; zest and juice of 1 lemon; red pepper flakes, kosher salt and black pepper; 1 cup finely torn ciabatta bread; 6 cups shredded romaine lettuce; 1 (14 ounce) can chickpeas, drained; 1 cup cherry tomatoes, halved; 2 Persian cucumbers, chopped; feta cheese, fresh herbs, mixed olives, and diced avocado, for serving; 1/4 cup extra virgin olive oil; 2 juice of 2 lemons (about 1/3 cup lemon juice); 2 tablespoons red wine or balsamic vinegar; 2 tablespoons tahini; 1 tablespoon dijon mustard; 2 teaspoons honey; Kosher salt and black pepper

This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.

⏱️ 45 min 🔪 Prep: 30 min 🔥 Cook: 15 min 📊 Medium 👁️ 23 views

👨‍🍳 Start Cooking

Salad Cincang Ayam Yunani dengan Vinaigrette Lemon Tahini.

Foto: Half Baked Harvest

Ingredients

4 servings

1 pound boneless skinless chicken breasts, cut into bite size chunks
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
1 tablespoon chopped fresh oregano ((or 2 teaspoons dried oregano))
1 small shallot, chopped
2 cloves garlic, minced or grated
zest and juice of 1 lemon
red pepper flakes, kosher salt and black pepper
1 cup finely torn ciabatta bread
6 cups shredded romaine lettuce
1 (14 ounce) can chickpeas, drained
1 cup cherry tomatoes, halved
2 Persian cucumbers, chopped
feta cheese, fresh herbs, mixed olives, and diced avocado, for serving
1/4 cup extra virgin olive oil
2 juice of 2 lemons (about 1/3 cup lemon juice)
2 tablespoons red wine or balsamic vinegar
2 tablespoons tahini
1 tablespoon dijon mustard
2 teaspoons honey
Kosher salt and black pepper

Steps

1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.2. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean. 3. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine. 4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water. 5. Heat the same skillet use for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes. 6. To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately,