Greek Chicken Cobb Salad
Greek Chicken Cobb Salad
Think outside your normal salad, and go Greek with this recipe for a simple Cobb salad. Yogurt is used in both the marinade and dressing recipe. In a marinade, it helps to tenderize the chicken, and in a dressing, it adds body, tang, and richness, which is balanced by the zesty Oaktown Spice Shop Greek Seasoning.
Ingredients
Marinade:
- ½ cup full fat Greek yogurt
- 2 cloves garlic, finely chopped
- Zest of 1 lemon
- Juice of 1 lemon
-
1 tablespoon Oaktown Spice Shop Greek Seasoning
- ¼ cup olive oil
- 2 large chicken breasts
Dressing
- 2 tablespoons full fat Greek yogurt
- 1 tablespoon red wine vinegar
-
1 teaspoon Oaktown Spice Shop Greek Seasoning
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
Salad:
- 4 cups romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
-
1 cup cooked brown rice, or any leftover grain
- 1 cup canned chickpeas, drained and rinsed
- ½ medium English cucumber, chopped
- ¼ red onion, finely chopped
- ¼ cup kalamata olives
- ¼ cup crumbled feta
- ¼ cup chopped fresh parsley
Directions
Make the marinade:
In a large bowl, whisk together the Greek yogurt, garlic, lemon zest and juice, Greek Seasoning, and olive oil. Add the chicken breasts to the marinade and toss to coat. Cover with plastic wrap, and let marinate in the fridge for 30-45 minutes.
Make the dressing:
In a small bowl, whisk together the Greek yogurt, red wine vinegar, Greek Seasoning, dijon mustard, and olive oil until combined. Thin with water as needed to reach your desired consistency.
Cook the chicken:
Heat a grill pan or pan to medium heat. Add the chicken, and grill for 6 to 8 minutes per side, or until fully cooked. Transfer to a plate, and let sit for 5 minutes before slicing.
Arrange the lettuce, chicken, cherry tomatoes, rice, chickpeas, cucumber, onion, olives, feta, and parsley on a large serving plate or bowl. Drizzle with the dressing, and season with additional Greek Seasoning, if desired.
I used this recipe to make the marinade for the Greek Grilled Chicken and the Greek Vinaigrette for a village salad and feta and roasted grape orzo salad so I didn’t make the full chop salad. The grilled chicken marinade worked great, but you certainly do need full fat yogurt like the recipe calls for (we only had fat free greek yogurt on hand and the chicken tasted a bit dry from the lack of fat). Also, I found the dijon mustard in the greek vinaigrette too overpowering and I only used half the amount called for so I will be omitting it next time, but overall this is a great Greek vinaigrette recipe you can use in lots of salads. I love how Oaktown always provides tried and tested recipes for each of their spices.