Greek Chicken Salad with Homemade Croutons

I wanted to make a salad to serve with the Fire Roasted Tomato Soup with Homemade Croutons for dinner. I decided to add some sliced chicken to the salad to make it hearty and filling. I used homemade croutons to this salad and used leftover Fran’s Vinaigrette to dress this salad. I loved the combination of the spicy pepperocini’s with the tangy olives, salty feta, crunchy croutons, and tender chicken. It was a fantastic salad filled with great flavors and textures that my whole family enjoyed. It paired nicely with our tomato soup.

Make the homemade croutons – see recipe here.

Make Fran’s Vinaigrette – see recipe here.

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes, until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly.  Serve immediately. Enjoy.


Print
Print
Save
Save

Greek Chicken Salad with Homemade Croutons

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

1 tsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Oregano, to taste
Garlic powder, to taste
4 cups of romaine lettuce, chopped
2 baby bell peppers, sliced (Red & yellow)
2 tbsp pepperocini slices
2 tbsp kalamata olives, sliced
2 tbsp feta cheese
Homemade croutons (see recipe link above)
Fran's vinaigrette, to taste (see recipe link above)

Directions:

Make the homemade croutons - see recipe link above.

Make Fran's Vinaigrette - see recipe link above.

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes or until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

  Pin It

25 Responses to “Greek Chicken Salad with Homemade Croutons”

  1. 1

    Martha — February 11, 2013 @ 7:38 pm

    delicious salad! pepperoncini are a favorite of mine!

    [Reply]

  2. 2

    Kate — February 11, 2013 @ 7:56 pm

    Mmmmm…what a delicious salad!

    [Reply]

  3. 3

    Kris — February 11, 2013 @ 9:05 pm

    Mmmmm, looks great Pam. I love to add a rotisserie chicken to salad and make it a meal. I have salad paddles just like that that I got at my beloved Bass Lake. I think of great family times every time we use them!
    Hugs,
    Kris

    [Reply]

  4. 4

    The Duo Dishes — February 11, 2013 @ 9:16 pm

    A batch of homemade croutons can really make a salad pop. Plus, they are much less salty than the packaged version!

    [Reply]

  5. 5

    Carmen Rosa — February 12, 2013 @ 2:02 am

    UAU Pam,
    What a colourful, delicious and refreshing suggestion you’re giving us!!
    Cheers,

    [Reply]

  6. 6

    Jenn — February 12, 2013 @ 4:33 am

    Love Greek salads….. and you can’t go wrong with homemade croutons!

    [Reply]

  7. 7

    Mary — February 12, 2013 @ 5:47 am

    The whole meal sounds great, Pam. I’m glad you are feeling better at last!

    [Reply]

  8. 8

    Chung-Ah | Damn Delicious — February 12, 2013 @ 7:01 am

    I have a huge costco-sized package of feta to use up so this here is just perfect!

    [Reply]

  9. 9

    Joanne — February 12, 2013 @ 7:23 am

    I’ve decided that homemade croutons are the best! What a great salad!

    [Reply]

  10. 10

    teresa — February 12, 2013 @ 9:42 am

    oh my gosh, it’s my new favorite lunch! yum!!

    [Reply]

  11. 11

    Kim in MD — February 12, 2013 @ 9:43 am

    I love Greek salad, and with the addition of homemade croutons yours is AMAZING!

    [Reply]

  12. 12

    Larry — February 12, 2013 @ 9:46 am

    I love Greek salad Pam and yours sounds delicious – I might have to add a couple of those nasty anchovies to mine though :-) .

    [Reply]

  13. 13

    bellini — February 12, 2013 @ 10:23 am

    With Sprinh just around the corner I am drawn to salad and lighter fare.

    [Reply]

  14. 14

    Peggy Recker — February 12, 2013 @ 11:51 am

    Oh yum! Now if only I would cook again…not easy doing it for one!

    [Reply]

  15. 15

    gloria — February 12, 2013 @ 1:23 pm

    love this absolutelyA!

    [Reply]

  16. 16

    Marjie — February 12, 2013 @ 1:41 pm

    There’s nothing like a good hearty salad with chicken!

    [Reply]

  17. 17

    The Sketched Chef — February 12, 2013 @ 3:01 pm

    It looks amazing and so colourful !
    I love greek salads !

    [Reply]

  18. 18

    The Café Sucré Farine — February 12, 2013 @ 4:03 pm

    Looks just wonderful and sounds like a yummy dinner with your tomato soup!

    [Reply]

  19. 19

    Judy — February 12, 2013 @ 4:48 pm

    Soup and salad is a great meal. Love the Greek additions.

    [Reply]

  20. 20

    Blond Duck — February 12, 2013 @ 6:39 pm

    I always get Greek salads at restaurants!

    [Reply]

  21. 21

    Words Of Deliciousness — February 12, 2013 @ 7:23 pm

    I absolutely love this salad with the chicken and the croutons. This is one of my favorite ways to eat a salad.

    [Reply]

  22. 22

    Amy Tong — February 12, 2013 @ 8:10 pm

    This is such a gorgeous salad. And yes, I think it goes perfectly with your Fire Roasted tomato soup! Those croutons look delicious too, perfect addition to this salad.

    [Reply]

  23. 23

    Angie@Angie's Recipes — February 13, 2013 @ 2:51 am

    A delightful and nutritious salad, Pam. Right up my alley.

    [Reply]

  24. 24

    Chris — February 15, 2013 @ 1:14 pm

    That salad is a meal in itself, Pam. The bite of the feta, pepperocini, and briny olives would make my mouth water.

    [Reply]

  25. 25

    Greek Chicken Salad with House Vinaigrette :: The Barbee Housewife — March 31, 2014 @ 11:12 am

    [...] This salad makes enough for 4 dinner salads with half a chicken breast for each or 2 dinner salads each using one chicken breast. This would also make a great salad for lunch, if there are any leftovers!Source: For the Love of Cooking [...]

Leave a Comment