Ricardo's Sheet Pan Warm Greek Chicken Salad
Adapted from a recipe in Ricardo Larrivée's book, Sheet Pan Everything, this main dish is healthy, easy to make, and filing.
Servings: 4 servings
Ingredients
Vinaigrette
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp dried oregano
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 cloves garlic, finely chopped
Salad
- 1 ½ pound boneless chicken breasts (about 3 breasts)
- 2 cups cherry tomatoes
- ½ cup pitted Kalamata olives
- 1 red onion, thinly sliced
- 7 oz crumbled feta cheese
- ¼ cup cilantro
- 4 mini cucumbers, cut into ½-inch rounds
- 2 romaine lettuce hearts, torn
Instructions
- Preheat oven to 400℉.
- In a large bowl, whisk together all of the vinaigrette ingredients. Season with salt and pepper. Put aside.
- On a non-stick sheet pan, toss the chicken with 2 tbsp only of the vinaigrette. Bake for 15 minutes.
- Remove sheet pan from the oven. Arrange the tomatoes, olives, and onion around the chicken. Bake for another 5 minutes, or until the chicken is cooked through.
- Let cool for 5 minutes.
- On a cutting board, thinly slice the chicken and return to sheet pan. Add salt and pepper to taste. Sprinkle with cheese and cilantro.
- Add the cucumbers and torn lettuce to the vinaigrette bowl. Mix well.
- Sever the salad, top with the chicken mixture.
Notes
The original recipe calls for Italian parsley, but I prefer cilantro. I've also added more olives!