Karpathos Chicken Salad

Grilled chicken with cucumber, red onion, sun-dried tomatoes, feta, and lettuce dressed with a Greek vinaigrette.

Ingredients

Salad

• 2 chicken breasts, cooked (grilled or pan fried)
• 1 whole (or half if big) red onion, thinly sliced
• 2-3 mini cucumbers, diced
• 1/2 cup (or more) sun-dried tomatoes, diced
• 1/3 cup (or more) feta cheese
• 1-2 heads of lettuce (depending on size)

Chicken Seasoning

• Salt
• Pepper
• Dry oregano
• Garlic powder
• Fresh rosemary (optional)

Dressing

• 2-3 cloves garlic
• 3 Tbsp red wine vinegar
• 1 tsp oregano
• 2 tsp honey
• 2 tsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt, to taste
• Pepper, to taste
• 2-3 Tbsp olive oil

Instructions

1. Dressing (Make First)

The dressing can be made up to several hours ahead and refrigerated. The flavors meld together better when it sits.

1. Blend ingredients: Add all dressing ingredients to a container except the olive oil. Using an immersion blender, blend until smooth.

2. Emulsify: Slowly drizzle in the olive oil while blending. Continue blending until the dressing is completely emulsified.

2. Chicken

1. Prepare the chicken: Either pound the chicken breasts or horizontally slice them to achieve even thickness.

2. Season: Season both sides with salt, pepper, dry oregano, garlic powder, and fresh rosemary if available.

3. Cook: Grill or pan fry the chicken breasts until fully cooked. Let rest for 5 minutes, then slice into strips.

3. Assembly

1. Prepare the vegetables: Wash and chop the lettuce. Dice the cucumbers and sun-dried tomatoes. Thinly slice the red onion.

2. Assemble: Place lettuce in a large serving bowl. Arrange chicken slices, red onion, cucumbers, sun-dried tomatoes, and feta cheese on top.

3. Dress: Pour dressing over the salad and toss to combine.

Notes

• For best results, let the cooked chicken rest before slicing to keep it juicy.
• Pro tip: Make the dressing a few hours before serving and refrigerate - this lets the flavors meld together for a more unified taste.
• Optional topping: Add toasted sliced almonds or other nuts for extra crunch and flavor.
• Optional: Serve with pepperoncini on the side for a tangy, spicy kick that pairs perfectly with the salad.