August 8, 2012

Chicken-Feta-Cucumber Salad

I love dinner salads. So satisfying, full of flavor and vegetables, and quick and easy to prepare. This is a great one we made recently that you could have with any leftover chicken. It was excellent with this yummy yogurt-grilled chicken and just a few slices of baguette on the side. 



Grilling is nice for lots of reasons, including fewer dishes to do after. However, with this chicken, I actually prefer to cook it on a broiler pan in the broiler because the juices that collect in the bottom of the pan are oh so good. We pour these into our gravy boat and serve it at the table as a dressing!

When we have salad for dinner I plate our toddler a deconstructed version so that can see what's what and so there's no risk that any single component will turn him off of the whole meal. Here I also decided to slice his cucumbers three different ways just in case he found one way more appealing (disks won). 

[Update 8.21: If we don't have cucumber, I have made this with grilled corn instead (oil and salt and pepper your ears of corn and grill or broil for a minute or two per side. When cool enough to handle, cut from the cobs). See photo below]:

Chicken-Feta-Cucumber Salad 
from Dinner: A Love Story, by Jennifer Rosenstrach

Marinade for Chicken:
1/2 C plain yogurt
1 garlic clove, chopped
2 t salt
Juice from 1 1/2 lemons (about 1/3 C)
Good squeeze of honey
1 T olive oil
Healthy dose ground black pepper
1 1/2 lbs-ish chicken breasts, pounded thin

grilled chicken, chopped
cubed or crumbled feta cheese
chopped cucumber, salted
fresh herbs, snipped (we used parsley, thyme, and oregano)
olive oil
salt and pepper

Whisk all marinade ingredients. Marinate chicken in it a while, then grill/broil few minutes per side.

Assemble on plates lettuce, chicken, feta, cucumber, herbs. Drizzle with oil (and/or pan drippings from chicken). Season with pepper.

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