Ingredients

2 boneless skinless chicken breasts
4 cups salad greens
2 Tbl Its Greek to Me Seasoning Blend
2 Teaspoons of 18 Year Balsamic Vinegar
4 Teaspoons of Orange Juice
pinch of sea salt
1/2 cup Rosemary Extra Virgin Olive Oil
1/4 cup crumbled Feta Cheese

This is a great twist on grilled chicken salad.  Our It’s Greek to Me Blend is a combination of Greek flavors including oregano, thyme and basil.  It makes for wonderful bread dipping and marinating.  Here, we combine it with our Rosemary Olive Oil (our personal favorite) and use it for a salad dressing and marinade.

Instructions

1.Combine It's Greek to Me Blend, 18 Year Aged Balsamic Vinegar, Orange Juice and salt. Slowly drizzle in the Rosemary Olive Oil whisking to combine. Spoon the mixture over two boneless skinless chicken breasts and refrigerate for 30 minutes or up to 12 hours. Reserve the remaining mixture to dress the salad greens.
2.Heat a nonstick pan over medium-high heat. Sear the chicken breasts on one side until golden brown. Flip and lower heat. Continue cooking about 7-10 minutes until chicken is cooked through--when pierced, the juices should run clear.
3.Set aside to rest for about five minutes. Toss the salad greens in the reserved dressing. Slice the chicken breasts and serve atop salad greens. Enjoy!

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