Name: Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; 1 tbsp chopped fresh oregano (or 2 tsp dried oregano); 1 small shallot, chopped; 2 cloves garlic, minced; Zest and juice of 1 lemon; Pinch of red pepper flakes; Salt and black pepper to taste; 6 cups shredded romaine lettuce; 1 (14 oz) can chickpeas, drained; 1 cup cherry tomatoes, halved; 2 Persian cucumbers, chopped; 1 avocado, diced; ½ cup crumbled feta cheese; ½ cup mixed olives; 1 cup ciabatta bread, torn into small pieces; Fresh basil and dill for garnish; ¼ cup extra virgin olive oil; Juice of 2 lemons (about ⅓ cup); 2 tbsp red wine vinegar or balsamic vinegar; 2 tbsp tahini; 1 tbsp Dijon mustard; 2 tsp honey; Salt and black pepper to taste

Ingredients

For the Greek Lemon Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp smoked paprika
1 tbsp chopped fresh oregano (or 2 tsp dried oregano)
1 small shallot, chopped
2 cloves garlic, minced
Zest and juice of 1 lemon
Pinch of red pepper flakes
Salt and black pepper to taste

For the Salad:

6 cups shredded romaine lettuce
1 (14 oz) can chickpeas, drained
1 cup cherry tomatoes, halved
2 Persian cucumbers, chopped
1 avocado, diced
½ cup crumbled feta cheese
½ cup mixed olives
1 cup ciabatta bread, torn into small pieces
Fresh basil and dill for garnish

For the Lemon Tahini Vinaigrette:

¼ cup extra virgin olive oil
Juice of 2 lemons (about ⅓ cup)
2 tbsp red wine vinegar or balsamic vinegar
2 tbsp tahini
1 tbsp Dijon mustard
2 tsp honey
Salt and black pepper to taste

Instructions

Marinate the Chicken:
- In a bowl, combine chicken pieces with olive oil, balsamic vinegar, smoked paprika, oregano, shallot, garlic, lemon zest and juice, red pepper flakes, salt, and black pepper.
- Let marinate for at least 15 minutes or up to overnight in the refrigerator.
Prepare the Croutons:
- In a skillet over medium heat, add a drizzle of olive oil.
- Add torn ciabatta bread pieces and cook, stirring occasionally, until golden and crispy.
- Remove from heat and set aside.
Cook the Chicken:
- In the same skillet, add a bit more olive oil if needed.
- Add marinated chicken pieces in a single layer and cook over medium-high heat until browned and cooked through, about 5–10 minutes.
- Remove from heat and set aside.
Make the Vinaigrette:
- In a jar or bowl, whisk together olive oil, lemon juice, vinegar, tahini, Dijon mustard, honey, salt, and black pepper until smooth.
- If the dressing is too thick, thin with 2–3 tablespoons of water to reach desired consistency.
Assemble the Salad:
- In a large salad bowl, combine romaine lettuce, chickpeas, cherry tomatoes, cucumbers, avocado, feta cheese, and olives.
- Add cooked chicken and croutons.
- Drizzle with the lemon tahini vinaigrette and toss gently to combine.
- Garnish with fresh basil and dill.