Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

A few weeks back I was trying to decide what to make for dinner with all of the fresh veggies I had on hand.  I realized that I had just about everything {with a few small substitutions} to make Half Baked Harvest's Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette and immediately got to work putting it together.  I didn't make the croutons but the salad was still so delicious and easy to put together {don't let the long ingredient list deter you - these were mainly staples I had on hand}.  The dressing had the perfect zing to it and the marinated chicken cooked up deliciously.  You can sub whatever veggies you have and if you keep everything separate you can be having this for leftovers over and over again.  Enjoy!

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Ingredients
Greek Lemon Chicken
1 lb boneless, skinless chicken breasts, cut into bite size chunks
2 Tblsp olive oil
1 Tblsp balsamic vinegar
1 tsp paprika
1 Tblsp chopped fresh oregano {or 2 tsp dried oregano}
1 small shallot, chopped
2 cloves garlic, minced
Zest & juice of 1 lemon
red pepper flakes, salt, and pepper

Salad
6 cups shredded romaine or green leaf lettuce
1 {14oz} can chickpeas, drained
1 cup cherry tomatoes, halved
2 Persian cucumbers, chopped
Feta cheese, fresh herbs, olives, diced avocado

Tahini Vinaigrette
1/4 cup olive oil
Juice of 2 lemons {about 1/3 cup lemon juice}
2 Tblsp red wine or balsamic vinegar
2 Tblsp tahini
1 Tblsp dijon mustard
2 tsp honey
Salt & Pepper

Instructions
1. Prepare chicken.  In bowl, combine chicken, 2 Tblsp olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and large pinch of salt.  Mix and marinate 15 minutes or up to overnight in fridge.
2. Make salad. Combine all ingredients in large salad bowl, gently tossing to combine.
3. Make vinaigrette.  Toss all ingredients in glass jar and shake or whisk until completely smooth.  Taste and adjust seasoning with salt and pepper.  Thin as needed with 2-3 Tblsp water.
4. Cook chicken. Heat skillet over medium high heat.  Add chicken in single layer and cook, stirring once or twice, until chicken is cooked through, about 10 minutes.
5. Assemble.  Add chicken to salad and drizzle with vinaigrette.  Gently toss to combine.  Serve immediately.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie