🥗

Greek Salad with Herb Vinaigrette

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.

Ingredients:

  • 1 large head of romaine lettuce (or 2-3 small)
  • 1 pint Cherry Tomatoes
  • 1 large cucumber
  • 1/2 cup Peperoncini, thinly sliced
  • 2 red bell pepper
  • 1/2 red onion
  • 1/2 cup kalamata olives
  • 5 oz feta
  • 1 (15.5 oz) can garbanzo beans
  • 1 large chicken breast, or 2 small
  • salt
  • pepper
  • 1 lemon

[Optional Herb Vinaigrette]

Directions:

  1. 🔪 Veg Prep
    1. Chop lettuce.
    2. Half tomatoes.
    3. Slice cucumber into half or quarter moons.
    4. Slice pepperoncinis (if needed).
    5. Medium dice bell peppers.
    6. Thinly slice red onion.
    7. Half olives.
    8. Drain and rinse garbanzo beans.
  2. 🔪 Chicken (if you have a sous vide machine - find directions here)
    1. Cut chicken into 1 inch cubes.
    2. Season chicken all over with salt and pepper, + any dried seasoning you want.
    3. Warm a pan over medium heat with a tablespoon of oil.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes. Squeeze 1/2 a lemon over cooked chicken.
  3. 🔪 Serve
    1. Place chopped lettuce in meal prep containers if making ahead.
    2. Top with the veg from step 1, feta, and chicken (make sure the chicken is cooled if you’re making salads ahead of time).
  4. Serve
    1. Just before eating, toss with your favorite dressing or optional Herb Vinaigrette.