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COOKING WITH THE SNAP – Greek Salad with Chicken

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Sesame Ginger Salad

Greek salad ingredients:
1 Garlic clove, minced or pressed
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and Pepper to taste
2 Cups chopped cherry tomatoes
2 Cups cucumber
2 Red or yellow bell peppers, cut into chunks
½ Red onion thinly sliced
1 – ounce package feta cheese, drained
2-3 Cups arugula & spinach or spring greens

Chicken Ingredients:
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
Salt and pepper to taste
1 Tablespoon olive oil
2 Tablespoons Greek seasoning (without MSG)

Directions: In a large bowl, whisk together garlic, olive oil, vinegar and oregano. Season vinaigrette with salt and pepper. In the same bowl, add tomatoes, cucumbers, peppers and red onion. Don’t toss yet. Add crumbled feta cheese and top with arugula or other salad greens. Set aside – again, don’t toss.

Sprinkle chicken with salt and pepper – go easy on the salt if your Greek seasoning contains salt. You may want to omit salt altogether. Heat olive oil over medium-high heat. Add chicken and sprinkle with Greek seasoning. Cook chicken approximately 10 minutes, turning throughout cooking. Chicken should reach 165 degrees F and be golden on outside.

Add cooked, hot chicken to the salad. Cover with a plate or lid for a few minutes to slightly wilt lettuce. Toss to combine. Enjoy!

From the Kitchen of Lisa Forrest