Both a marinade for grilled chicken and a dressing for a crunchy salad of romaine, cucumbers, tomatoes, olives, and red onion can be made with a combination of Greek yogurt, mayo, herbs, EVOO, and vinegar.
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 romaine hearts, chopped
- 2 Persian cucumbers, sliced
- ⅓ cup Kalamata olives, pitted
- ½ cup halved cherry tomatoes
- ¼ small red onion, thinly sliced
Insgtructions:
Step:NO:01
Olive oil, mayonnaise, Greek yogurt, vinegar, garlic powder, oregano, basil, sea salt, and pepper should all be combined in a big bowl. Spoon out ¾ cup of the marinade into a small bowl or jar, seal it, and refrigerate.
Step:NO:02
After drying off the chicken, place it in the big bowl with the leftover marinade. After giving it a good toss to coat everything, cover and refrigerate to allow it marinade for at least an hour or overnight.Step:NO:03
Turn the grill up to high. Apply some olive oil on the grates.Step:NO:04
Take the chicken out of the marinade and let any extra run off. After putting the chicken on the grill, cover it, and cook it for 4 to 5 minutes on each side, or until an instant-read thermometer registers 165°F within the chicken. After transferring to a chopping board, give it a five to ten minute rest. Slice the chicken thinly.
Step:NO:05
Toss the romaine with half of the marinade that was set aside in a second, big bowl. Toss to mix in the olives, tomatoes, cucumbers, and onion.Step:NO:06
Spoon the salad into individual dishes and garnish with the chicken slices. Pour over the leftover marinade.more details for recipes:https://themodernproper.com/greek-grilled-chicken-with-salad
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