Servings: 4(unless you eat a whole chicken breast yourself, in which case you have to double this to serve 4 people)
Author: Pamela
Ingredients
4Tablespoonsunrefinedextra-virgin olive oil plus extra for drizzling
4Tablespoonsfreshly squeezed lemon juiceabout 2 large lemons
1Tablespoonred wine vinegar
2clovesgarlicminced
2Tablespoonsdried oreganoplus extra for sprinkling
1 ¼teaspoonskosher salt or sea salt
Freshly ground black pepperto taste
2bone-less skin-less chicken breasts
2Persian cucumbers or ½ English cucumberdiced
1cupcherry tomatoesquartered
¼cupthinly sliced red onion or pickled onionthere's a recipe for pickled shallots in my book on page 109
2Tablespoonsroughly chopped kalamata olives
¼cupcrumbled feta cheese or avocadoor both
Instructions
Heat the grill to medium. In a screw-top jar combine the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Shake until combined. Measure 2 Tablespoons for the salad and set aside the remainder for the marinade.
Place the chicken breasts one at a time in between two pieces of plastic wrap or in a large ziploc bag and pound to a ¼-inch thickness on a cutting board. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around. Remove from the plastic and place in a glass baking dish and add the reserved marinade. Allow to sit at room temperature for 30-60 minutes.
Make the Greek salad topping. In a medium bowl, combine the cucumbers, tomatoes, onion, kalamata olives and toss with the reserved 2 Tablespoons of dressing. Top with the feta (or avocado, if using) and set aside.
Grill the chicken until grill marks appear and the chicken releases easily from the grill, about 3-4 minutes. Turn the chicken and grill the other side until cooked through, about 2 minutes longer.
Place the chicken on a platter and top with salad.
Notes
Chicken can also be plated on a bed of arugula leaves drizzled with a little olive oil, as shown here.