Greek Chicken Salad
Dinners, International
Ingredients
Marinade:
1 T. Vinegar
1/2 cup olive oil
1 tsp. Oregano
1 T. Salt
1 tsp. Garlic powder
Several grinds of black pepper
3 pounds chicken breasts
heaping 1/2 cup mayo
heaping 1/2 cup Greek yogurt
1 tsp. salt
pepper
1 T. Lemon juice
1 small diced onion (traditionally red)
1 peeled and diced cucumber or zucchini
Crumbled feta cheese
halved kalamata olives (optional)
halved cherry tomatoes (optional)
Romain lettuce (optional)
Falafal (optional)
Hummus(optional)
Directions
Whisk together the marinade.
Fry pan:
Cube the chicken, thoroughly coat in the marinade, and refrigerate for several hours to a day.
Put the chicken, marinade and all, and onions in a frying pan and cook on medium heat until the chicken is cooked through. Drain and set aside. When it is cool enough to handle, shred.
Sous Vide:
Cut up the chicken and coat in the marinade. Put the chicken in a vacuum bag and pour in any remaining marinade. Seal the bag. Put in the refrigerator until ready to use.
Set your circulator to 145 F.
Lower the chicken in and cook for 2 hours.
Allow to cool enough to handle, cut a hole in the corner of the bag to drain, then remove the chicken from the bag and shred.
Sauté the onions with a little oil, then let cool.
Both:
Stir together the mayo, greek yogurt, cucumber, lemon juice, salt and a few grinds of pepper. Stir in the chicken and onions. Serve right away or chilled.
Serve on lettuce, bread, Pita, or tortillas with a sprinkling of feta cheese and other toppings of choice.
Notes
*When you dice the cucumber or zucchini, lay it out on a tea towel for 30 minutes to soak up excess water. This will keep your salad from being watery.
*You can also marinate your chicken in bottled Greek dressing.
*If you don’t have or want to use vacuum bags, you can use freezer bags. Seal the bags except for a small hole, then roll the chicken over in the bag pressing out as much air as possible. Seal the hole. If there is still too much air in your bags, lower the bags partially into the water, open a small hole and let the pressure of the water push the air out, then reseal.