Low in calories and packed with fresh flavors, this Greek Chicken Bread Salad uses ingredients you probably already have on hand.
3 ounces cubed French bread baguette, crust removed
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1/2 cup sliced pepperoncini peppers
1.5 ounces feta cheese, crumbled (about 1/3 cup)
How to Make It
Preheat broiler to high.
Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.
Reduce oven temperature to 425°.
Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.
Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.
Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.
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I finally got around to making this salad for dinner tonight, and the kids and I thought it was great! The dressing was perfectly balanced, with great flavor (similar to a Caesar salad), and not too heavy. I didn't bother de-crusting the bread and thought it turned out just fine that way. I would agree with the suggestions of adding some cherry tomatoes, a few olives, and/or a little chopped cucumber, though certainly these additions are not essential as the salad stands quite well on its own. Definitely a keeper and I will be making this again; would be a great company dish as well. Looks impressive and doesn't take a lot of work.
Tasty, easy to prepare and with lots of different colors and textures, this salad made a wonderful weeknight meal. I had leftover chicken and sweet/hot peppers from another meal, so I used those in place of the pepperoncini and cooking the chicken breast. I especially liked the salad dressing, and doubled the amounts so I could have some fresh-made salad dressing on hand. Like other reviewers, I added some cucumber and olives, and did not bother removing the crusts from the bread. I love the fact that there are so many variations possible. Even leaving off the chicken, and adding garbanzos to make this vegetarian would keep the Greek-inspired tastes and the nutrition stats reasonable.
I have made this salad twice with the following changes: I roasted the pepper, did not take the crust off of the bread, added some thinly sliced red onion and some chopped English cucumber. I used one breast for the 2 of us. I also used 4 cups of chopped lettuce for 2 people. I know this is CL but I can't believe that 3 cups of lettuce is ok for 4 servings as a main dish.
This was very flavorful. It reminded me of a caesar salad but with the greek touches. DH suggested a few olives next time and I'd like to toss in some cherry tomatoes. Loved the prep for the chicken breasts, they came out perfectly.
I don't often review recipes. However, this one was so good, here I am. Flavors are great and it would be good for a light company dinner. I made the chicken ahead as I was cooking for another meal and just warmed it in the microwave. I made the croutons ahead too. If you are really in a hurry you could make the dressing ahead, use grocery store chicken, prepared croutons and still have a great meal. This recipe is a keeper.!