Are you tired of cooking the same meals over and over every week? Add a salad night to the mix! If you think salads are boring, think again. Spice up your salad game with this delicious Baked Greek Chicken Salad recipe, a taco salad bar, or use the "clean out the fridge" method!
A simple taco salad bar is a must in our house. Honestly, we eat some form of a taco almost every week. I made a big batch of homemade salsa and canned it this summer. So, why not use it up, right?! We typically have lettuce, shredded cheese, salsa, avocado slices, sour cream (sometimes), and ground beef or turkey. Super simple and easy. That's why it remains a staple in this house.
Another option is cleaning out the fridge, which is super helpful at the end of the week. What I mean is take all the vegetables that you meant to eat all week, chop them up, and toss it with some lettuce. Top with the protein of you choice, and you've got yourself a delicious, filling dinner! An example of this is when I buy baby carrots, radishes, pickled beets, and cherry tomatoes to munch on throughout the week. By Friday, I realize that I've only eaten half of what I thought I would. Instead of allowing the produce to go to waste, I toss it into a salad and make some house dressing (much like the one in this recipe). Simple!
If you plan ahead or have these ingredients on a regular basis (like I do), this recipe is super easy to whip up in less than 30 minutes. I've decided to try my hand at creating more lengthy videos on cooking. You can watch the entire recipe being cooked, or you can go straight the recipe. I hope you enjoy!
Baked Greek Chicken Salad
(2 servings)
1 Tbsp Extra Virgin Olive Oil
2 Chicken Thighs (bone out)
Garlic Powder, Black Ground Pepper, & Oregano to taste
4 Cups Spring Mix Salad
1/2 Cup Cherry Tomatoes (halved)
1 Cup Cucumber (sliced)
1/2 Cup Feta Cheese (crumbled)
1/4 Cup Pickled Banana Peppers (sliced)
1/2 Onion (sliced)
6-8 Large Olives
Dressing
(6 servings)
1/2 cup Extra Virgin Olive Oil
1 Tbsp Lemon Juice
2 Tbsp Red Wine Vinegar
1 Tbsp Garlic Powder
1 Tbsp Black Ground Pepper
1 Tbsp Oregano
1 Tbsp Dijon Mustard
Preheat oven to 375 degrees. Heat 1 Tbsp of Extra Virgin Olive Oil in a skillet over medium-high heat. Once skillet is hot, add Chicken Thighs. Cook for 2 minutes, flip and add 1 Tbsp Lemon Juice. After cooking another 2 minutes, flip back over and add Garlic Powder, Black Ground Pepper, and Oregano to taste. Turn off the stove, and place the skillet into the oven. Cook for about 10 minutes or until a thermometer reads 165 temp. While chicken is in the oven, pour your Spring Mix Salad into a large bowl and top with all of the toppings listed. Next, mix up all of the dressing ingredients (this makes 6 servings; store leftovers in the fridge for another day!)
I would love to know if you've tried the recipe. Please, share your pictures and tag me in them so I can see your masterpiece!
Quick nutrition knowledge: olives are high in vitamin E and other powerful antioxidants (can help with heart health, immune system, and may lower risk of cancer).
Acts 20:35 In all things I have shown you that by working hard in this way we must help the weak and remember the words of the Lord Jesus, how he himself said, ‘It is more blessed to give than to receive.’
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