Greek Salad with Grilled Chicken

 

Greek Salad with Grilled Chicken
Read our August 2016 story on creative cooking during a storm.
Recipe from Chef Kenny Cornin Jr., Oceana Grill

Yield: 4–6 servings

Tools: knife and grill

Ingredients:

• 1/2 cup fresh lemon juice
• 1/4 cup red wine vinegar
• 1 cup olive oil
• pinch of dried thyme
• big pinch salt/pepper
• 3 cups romaine lettuce, chopped
• 1 cup cucumbers, peeled, seeded, and chopped
• 1 cup fresh tomatoes, chopped or 1 can chopped tomatoes
• 1 red onion, sliced thin
• 4 oz. feta cheese, crumbled
• 1/2 cup kalamata olives
• 1 lb. boneless chicken breast, grilled and sliced

Method: Combine lemon juice, vinegar, oregano, thyme, and salt and pepper in large bowl. Using a whisk, slowly stream olive oil into vinegar mixture. Combine the remaining ingredients and toss well.