Adapted from the Rosé chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)
The version of this recipe in my book does the classic Greek salad one better, adding extras like garbanzos and marinated artichoke hearts. This version does that version one better, turning the whole thing into a hearty chopped salad with grilled chicken on top.
It features house-favorite Doug’s Dijon Dressing, using it as both a dressing for the salad and a marinade for the chicken.
The net-net—super yum.
Serves 4
- 1 1/2 pounds chicken breast cutlets (see note)
- About cup Doug's Dijon Dressing
- 1 head romaine lettuce, trimmed and cut or torn into bite-sized pieces (you should have about 8 cups)
- One 14.75-ounce jar marinated artichoke hearts, drained and halved lengthwise
- 12 ounces feta cheese, cut into 3/4-inch cubes (you should have 2 1/2 to 3 cups)
- 1 cup drained garbanzo beans
- 2 tomatoes, cut into 3/4-inch dice
- 1 small cucumber, peeled and cut into 3/4-inch dice
- 3/4 cup pitted kalamata olives
- 1/4 red onion, thinly sliced
- Salt and pepper to taste
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- Pita chips, for serving
In a medium bowl, combine the chicken with 1/3 cup of the dressing, turning the chicken to make sure it’s well coated. Set aside at room temperature for 30 to 60 minutes.
Prepare the grill to medium-high heat and oil the grate. Grill the chicken until it’s cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest for five minutes.
Meanwhile, in a large bowl, combine the lettuce, artichoke hearts, cheese, garbanzo beans, tomatoes, cucumber, olives, onion, and remaining dressing to taste. Add salt and/or pepper to taste. Transfer to plates or a platter.
Cut the chicken into 1/2-inch slices and arrange on top of the salad. Sprinkle with the parsley and oregano and serve with the pita chips on the side.
NOTE If your store doesn’t have chicken cutlets, buy two 12-ounce boneless chicken breasts, and create cutlets by cutting them horizontally, or parallel to your cutting board, halving their thickness, then pounding them, if necessary, to an even thickness. (Here’s a good explanation of how to do that.)
