Greek Salad with Grilled Chicken

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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.