greek flavored
With super juicy chicken!
For the chicken: – 2 chicken breasts, about 1 lb total – 2 tsp kosher salt for brining (I used Diamond Crystal brand) – 1 tsp oil, avocado or olive – 1/2 tsp onion powder – 1/2 tsp garlic powder – 1 tsp dried oregano For the salad: – 1 head of lettuce, shredded (romaine, green leaf) – Half a large cucumber – 1 cup cherry tomatoes – 2/3 cup kalamata olives – 1/3 cup feta cheese crumbled For the dressing: – 3 tbsp olive oil – 1 tbsp red wine vinegar – 1/2 tsp kosher salt (I use Diamond Crystal brand) – 1/2 dried oregano
Dry the chicken breasts off with a paper towel then sprinkle kosher salt on both sides. Place them in the fridge to dry brine for 8-10 hours.
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Remove the breasts from the fridge and rub oil on both sides. Combine spices in a bowl and sprinkle over both sides of the chicken, rubbing in to coat evenly.
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Heat your grill to 375 degrees F & place the breasts on the grill. Cook for 5 minutes, then flip the chicken breasts & cook another 7-10 minutes, until the internal temp reads between 165F.
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While the chicken is cooking on the grill, cut up the cucumber, tomatoes, and olives into bite sized pieces.
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When the chicken is done, place it on a cutting board and let it rest for 5 minutes, then slice.
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Take a small container with a lid and add in olive oil, red wine vinegar, kosher salt, and dried oregano. Shake to combine then set aside.
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Place the shredded lettuce in a large bowl and start adding in the toppings, including the sliced chicken breast.
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Shake the container with the dressing one more time, then pour it over the salad and serve.
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