This past summer, my mom and I went to North Carolina. Our original vacation, a trip around the Northwest Coast fell through, and even though at the time it was extremely stressful, this turned out to be a blessing in disguise. We road tripped to North Carolina, visiting several cities from the western end of the state all the way to the coastline, because we wanted to see the ocean, of course! We stopped in Asheville, and both fell in love with that little mountain town. A few months later, Josh and I went to Asheville to attend the Brewgrass festival. (Josh and I love beer and bluegrass. Did I mention that I'm an amateur banjo player? Ha) Well anyways, during our time there we grabbed dinner at this pizza place, the Mellow Mushroom, and had this amazing Greek salad before our pizza. In this post, I do my best to replicate it, and I'm honestly super happy with the results.
Light enough to be a side salad but hearty enough to be a meal in a larger portion!
What You'll Need:
For the Chicken:
-1 Large Chicken Breast
-1 tsp Olive Oil
-1/2 tsp Lemon Juice
-1 tsp Marjoram
-1/4 tsp Smoked Paprika
-1/4 tsp Coriander
-1/4 tsp Cayenne
-Pinch Cardamom
-Pinch Cumin
-1 Clove Garlic, minced
-Pinch of Salt & Pepper
For the Salad:
-1/2 Large Cucumber, diced
-1/2 Red Onion, thinly sliced & halved
-1/2 Bell Pepper, thinly sliced
-1 Tomato, diced
-1 Tbsp Leaves Fresh Cilantro
-Handful Kalamata Olives, halved
-Handful Chopped Pepperoncini's
-1/2 Head of Lettuced, chopped
-Feta Cheese, to taste
1. Prepare the chicken breast, then rub with olive oil, and lemon juice. Add all the spices included for the chicken, and make sure to cover the chicken. Cover and let sit in the fridge in the time that it takes to prep the vegetables.
2. Cut all the veggies according to recipe. Set the veggies and lettuce aside in a bowl, and put in the fridge.
3. Heat 1/4 tsp of Olive Oil in a frying pan over medium-high heat. Sear both sides of the chicken, turning only once (about 2.5 to 3 minutes on each side.) Then cover the chicken and lower the temp to low, cook covered for about 7-10 minutes or until the chicken is fully cooked.
4. Slice the chicken and set aside. Add the feta cheese to the salad. Dress salad with dressing of choice. We used Kraft Greek Dressing. Squeeze a small portion of fresh lemon juice over the top. Lastly add the chicken, serve, and enjoy!
This recipe makes about 6 individual bowls.
Add the items to the salad, dress, and serve!
Light enough to be a side salad but hearty enough to be a meal in a larger portion!
