Salads are my absolute favorite meal to order at restaurants and to make at home. I have a seven ingredient rule - each salad much have at least seven ingredients in order to be interesting enough to make for myself and family. The more ingredients, the more dynamic and flavorful, in my opinion!
Some people are under the impression that salads are boring. Well, sure, a house salad is a bit mundane, but it does not take much more work to make a regular salad fabulous! And I often make my own dressings to go with my salads. I have yet to find a dressing from the grocery story that stacks up to a homemade variety.
I love Greek food. My husband and I went to Greece for our honeymoon, and we had our rehearsal dinner at Greek Islands. Each of our wedding tables were named after the different Greek Islands. Needless to say, we were in food heaven while in Greece, and became inspired by their Mediterranean cuisine.
This is one of my favorite salad recipes. To make it, you will need:
Ultimate Greek Salad
- 4 Thin Cut Chicken Breasts
- 4 Cups Chopped Romaine
- 1 Cup Fresh Spinach
- 1 Large Avocado
- 1 Cup Chick Peas (rinsed)
- 1 Cup Kalamata Olives
- 1 Cup Cherry Tomatoes
- 1/2 Cup Feta Cheese
- 1/2 Cup Capers
- Several Pepperchinis
- Basil and Oregano (dried)
- 1/2 Cup Better Body Foods Avocado Oil
- 1/2 Cup White Wine Vinegar
- 2 TBSP Lemon Juice
- 1.5 TBSP Minced Garlic
- 1 TBSP Blend of Organo and Basil (fresh or dried)
Greek Vinaigrette Dressing Ingredients:
First, grill your thin cut chicken breasts. Before grilling, add salt, pepper, and herbs. I love using thin cut chicken breasts because they cook up in just a few minutes.
Slice your chicken, and add all of the above ingredients to your salad.
To make the vinaigrette, you will need a blender. I love using my Baby Bullet for salad dressings - this blender is perfect for daily use. No one wants to be lugging out a large blender all of the time!
Add all of the dressing ingredients, and then blend for 30 seconds. Pour over your salad, and enjoy!