Salads and Dressings

No Lettuce Greek Salad

June 7, 2015


Most of the recipes I post are from magazines, Pintrest, cookbooks, etc.  I have been collecting recipes for years.  I recently picked up Fine Cooking Cook Fresh magazine Summer 2015 addition.  Paging through, I found lots of amazing recipes to try.  One that immediately stood out was Village-Style Greek Salad with Chicken and Lemon Mint Vinaigrette.  What I loved about this was it had no lettuce.  Today, a freak June hail storm wiped out my lettuce bed.  Just that morning, I was admiring the how amazing the spinach, lettuce and kale was looking.  By the time, I got home it was decimated.  Not only was the lettuce gone, the storm took out most of my herbs, with the exception of my mint plant.  Inspired by my recent loss, this was the perfect day to try, a fresh salad with no lettuce and the lone surviving herb, mint!

No Lettuce Greek Salad
Recipe type: Quick
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Rating: Excellent. Quick and Easy. I posted the recipe as it appeared in the magazine, however, I made several modifications. I did not soak onions, not sure why you would do this. I used about ½ the olive oil for the dressing, was plenty to coat and cut out calories. I grilled the chicken breasts and added 2 cucumbers. I would recommend cooking the chicken the night before and serving it cold.
  • One-half medium red onion, thinly sliced (about 1 cup)
  • 1-1/2 lb. chicken tenders
  • Kosher salt and freshly ground black pepper
  • ⅓ cup plus 2 tsp. extra-virgin olive oil
  • ⅓ cup chopped fresh mint
  • 2 Tbs. fresh lemon juice
  • 1 medium clove garlic, minced
  • ½ tsp. finely grated lemon zest
  • 12 oz. feta, cut into ½-inch cubes (2-3/4 cups)
  • 2 cups cherry tomatoes, washed and halved
  • 1 large cucumber, peeled, seeded, and cut into ½-inch chunks
  • ⅔ cup pitted Kalamata olives, halved
  1. Put the sliced onion in a small bowl and add enough cold water to cover.
  2. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with ¾ tsp. salt and ½ tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing.
  3. In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and ¼ tsp. each salt and pepper. Slowly whisk in the remaining ⅓ cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl.
  4. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into ½-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.


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