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. 

When we have salad for dinner I plate Willem 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). 

Marinade for chicken (from Dinner: A Love Story, by Jennifer Rosenstrach): 
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. Season with pepper.

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