I’ve mentioned I love to make a recipe my own by playing with measurements and adding a twist. When going out to eat, one of my favorite meals is a Greek Salad. I have to credit one of my lifelong besties for inspiring my love of Greek Salad. Not only because she is Greek, but also because she is a picky eater and even she loves a good Greek Salad. I knew if it made her list of limited options it had to be fantastic! One of our go to restaurants has a killer version and every time I have ordered it, it has been executed to near perfection. I developed a craving for a Greek Salad a few weeks ago while also realizing we haven’t been there in about that time, coincidence? I started building a version in my head – my take on an old favorite.
Blackened Chicken Greek Salad
Serves: It depends on the purpose. As a side dish, this would serve a party of 25-30. As a main dish I would say 15. In this instance I was feeding a crowd. I’m definitely going to make this again, but will probably cut everything in half for a family dinner.
- 2 1/2 lbs Chicken Breasts
- 4 heads of Romaine Lettuce
- 1 lb. Cherry Tomatoes
- Cucumber (2 large or 3 small)
- 1 Medium Red Onion
- Kalamata Olives – as many as you want! I can’t say enough good things about Kalamata olives, so I’ll leave it at – yum.
- Feta Cheese – same notes as Kalamata olives – as many as you want!
- Roasted Garlic Cloves optional, but delicious
- Marinade – can be anything from Italian dressing, Greek dressing to a balsamic. In this version I used a Cranberry Balsamic and later added a little pure pomegranate juice.
- Greek Dressing
I marinated the chicken breasts overnight in Cranberry Balsamic dressing. I had some leftover from another salad and thought I would give it a try as a marinade. I love the flavor dried cranberries add to almost any salad, so I just viewed a marinade as a natural success.
Get the grill scorching hot – somewhere between 500-550°. Place chicken on the grill, cover & let cook for about 4 minutes. Cooking on high helps seal in the juices and in this case also added a slight canalization to the marinade. Reduce heat to around 450-475°, flip and cook for another 5-6 minutes. I am going to warm these in the oven before serving, so avoid overcooking on the grill. A touch under will be just perfect. Remove from grill and cut into thin strips, place in a pan, add about a cup of pure pomegranate juice and tightly cover with foil. In this instance, I grilled the chicken the night before and refrigerated the chicken in the pomegranate juice. Before serving, place in an oven preheated to 350° and cook for about 20 minutes. If you are making the day of, you can go straight from the grill to the oven.
Now comes the fun part – putting it all together! This salad is HUGE, so you will need a large serving dish. I start with a base layer of lettuce, then top with all of the yummy extras. If you are making for dinner, you could serve with some warm pita bread. I served with some Olive and Feta Greek dressing. Next time I will probably try to make my own. To be honest, with the juice from the chicken and they pomegranate juice, I could have gone with no dressing. Enjoy!
Thanks for visiting the pARTy planning – the art in party planning!
9 Comments Add yours
I love Greek salad too! Lot of fresh greens and olives! Thanks for the recipe.
My husband said that this looks great!
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Beautiful meal. My Turkish friends turned me onto the fact that feta comes in all different levels of mildness/sharpness. Some just taste better than others so I would admonish people to find one they like for their salad. Jo @ Let’s Face the Music
Thank you very much! I’ve played with the sharpness of cheddar in recipes, but I haven’t with feta. That sounds fun to try! Thanks for visiting! ~Heidi Melissa
I love Greek Salad…all Greek food, really. I’m making this for dinner this week! Thanks for the inspiration. Love your blog!
Thank you so much for visiting and for the kind words. I hope you enjoy! Thanks again! ~Heidi Melissa
I have been searching for awesome Vegas bachelor party suites where I can throw my buddy’s party.
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I’m a VEGAS lover! Suites definitely depend on how much you want to spend! You absolutely cannot go wrong with the Palazzo! Other great, but slightly cheaper options are MGM & NY NY. If you are looking for a cheaper, off strip time, I recommend downtown Vegas. The Golden Nugget is a favorite there. Also, use the concierge – that is why they are there. The higher priced hotel the better the perks they can provide, but often telling them it’s a bachelor party could score you some free drink coupons or even a discount on bottle service. Have fun and keep me posted!