Greek Chicken Salad

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From Chatelaine. This was really good! Will definitely make it again.

Ingredients

  • 600 g skinless, boneless chicken breasts, cut into 3/4-in. cubes

  • 4 garlic cloves, minced, divided

  • 3 tbsp chopped dill, divided

  • 2 1/2 tbsp chopped oregano, divided

  • 1/3 cup plus 2 tbsp olive oil, divided

  • 2 tsp lemon zest

  • 1 tsp salt

  • 2 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 2 heads romaine, lettuce chopped

  • 2 mini cucumbers, cut into 1/2-in. rounds

  • 1 pint cherry tomatoes, halved

  • 1/3 cup crumbled feta cheese

  • 1/4 cup kalamata olives, pitted and halved (optional)

  • 1 shallot, thinly sliced (optional)

Instructions

  • Stir chicken with 3 minced garlic cloves, 2 tbsp dill, 2 tbsp oregano, 2 tbsp oil, lemon zest and ½ tsp salt in a large bowl until coated. Season with pepper. Set aside at room temperature for 10 min.

  • Meanwhile, whisk remaining minced garlic with lemon juice, Dijon and remaining ⅓ cup oil, 1 tbsp dill, ½ tbsp oregano and ½ tsp salt in a large bowl until combined. Set aside.

  • Heat a large non-stick frying pan over medium-high. Add chicken. Cook, stirring occasionally, until golden-brown and chicken is cooked through, 5 to 7 min.

  • Add romaine, cucumbers and tomatoes to dressing. Toss to coat. Divide among 4 plates. Top with chicken, feta, olives and shallot.

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