During the work week, nothing is better for lunch than a crisp, fresh, and flavorful salad. For the longest time, I wasn’t a fan of the traditional Greek salad, but a few years ago, I had a sudden change of heart when I ate a delicious Greek salad topped with chicken at a small San Francisco cafe for lunch. Ever since that day, I crave the flavors of Greek salads and can’t get enough! Here is my go-to chopped tarragon chicken version of the traditional Greek salad. Go ahead and stir it up for a perfect work week meal, enjoy!
Tarragon Chopped Chicken Greek Salad
Chopped Greek Salad:
- 2 boneless skinless chicken breasts
- 1 lemon, juiced
- Extra virgin olive oil spray
- 1 teaspoon dried tarragon leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups romaine lettuce, chopped
- 1 cucumber, peeled and chopped into 1/2″ pieces
- 1/2 pint cherry or grape tomatoes, halved
- 1/4 cup red onion, diced
- 8-10 kalamata olives, pitted and halved
- 1/2 cup Feta cheese, crumbled
- Pita bread, for serving
- 1 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Dijon mustard
- 1/8 cup white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
Preheat oven to 400°.
In a small mixing bowl, whisk together the salad dressing ingredients and let stand at room temperature until ready for use.
Grease a baking sheet with extra virgin olive oil spray and set aside. In a small mixing bowl, combine the dried tarragon, salt and pepper. Season the chicken breasts on both sides with lemon juice and the tarragon mixture. Place chicken on baking sheet and bake for 12-15 minutes, turning once, or until an instant-read thermometer reads 165°. Set cooked chicken aside for 5-10 minutes. After the chicken has cooled, on a cutting board, chop into 1/2″ pieces and set aside.
In a large salad bowl, add the chopped lettuce, cucumber, red onion, grape tomatoes, kalamata olives, and feta cheese. Top with chopped chicken and pour prepared Greek vinaigrette over chopped salad. Toss the salad to incorporate the dressing throughout. Serve on salad plates with toasted pita bread and enjoy!