A recipe from Gemo

Greek-Style Chicken Salad Bowl

Name: Greek-Style Chicken Salad Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Chicken Breast (skinless, boneless; chicken breast also works); 3 cup Cracked Wheat (warm or room temperature; rice or quinoa works); 4 cup Lettuce (Romaine) (chopped; any crisp greens can substitute); 1 pc Cucumber (thin-skinned, chopped); 350 g Tomato (ripe, chopped; cherry tomatoes work); 0.5 pc Red Onion (thinly sliced); 80 g Olive (pitted Kalamata-style or local black olives); 120 g Cheese (Feta) (crumbled or cut into small chunks); 5 tbsp Olive Oil (divided); 4 tbsp Lemon (freshly squeezed, divided); 2 clove Garlic (finely grated); 2 tsp Dried Oregano (rubbed between fingers before using); 1 tsp Dijon Mustard (for the marinade); 1 tsp Honey (optional, helps browning); 0.5 bunch Parsley (roughly chopped); 0.25 bunch Dill (roughly chopped; mint can substitute); 1.25 tsp Salt (divided); 0.5 tsp Black Pepper (freshly ground)

გემო (ოფიციალური გვერდი)Chef

35 minMedium4 servings

A fresh meal bowl with lemon-oregano chicken, bulgur or rice, crisp cucumber, tomatoes, olives, feta-style brined cheese, herbs, and a bright olive oil dressing.

Method

01
Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 grated garlic cloves, 2 teaspoons oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey if using, 1 teaspoon salt, and 1/2 teaspoon black pepper. Coat 600 g chicken well and let it stand while you prepare the vegetables, or refrigerate up to 8 hours.
02
Heat a large skillet or grill pan over medium-high heat. Cook the chicken in a single layer, turning once, until browned and the thickest part reaches 74 C. Rest on a board for 5 minutes, then slice into bite-size strips.
⏱ 12 min
03
While the chicken cooks, toss the cucumber, 350 g tomato, 1/2 red onion, 80 g olives, parsley, dill, 2 tablespoons olive oil, 1 tablespoon lemon juice, and the remaining 1/4 teaspoon salt in a bowl. Let the salad sit briefly so the tomato juices season the dressing.
04
Divide the cooked bulgur and chopped lettuce among four shallow bowls. Spoon the cucumber-tomato salad over the top, keeping some of the lemony juices for finishing.
05
Add the sliced chicken and feta-style cheese to each bowl. Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice, spoon over any salad juices, and serve while the chicken is warm and the vegetables are crisp.