Wednesday, August 24, 2011

Greek Salad w/ Garbanzo beans

Who doesn't love a big greek salad?  Well this is something I make pretty regularly at our house, but have never shared the recipe.  I pretty much figured that everyone knew how to make it.  Then I realized that the dressing is what is key!  And that is not so obvious.  (Plus, my sister-in-law, sounds weird to call her that, Laura asked me to put the recipe up here!)  Me and Cor both worked at a pizza place in town called Greeks back in high school & college, and my sister still works there now.  Well along with the best pizza, they also make a fabulous greek salad that you absolutely can't forget when you order pizza from Greek's.  While this dressing recipe is a little different that theirs, we still think its great and hopefully you will love it too!  I decided to throw in garbanzos, but you can absolutely leave them out.

Chicken breasts
Lettuce of choice
Feta cheese
Red Onion
Garbanzo beans, drained
Black Olives
Dried Herbs
Salt & Pepper
Red Wine Vinegar

Season both sides of chicken with S&P, herbs of choice (I use rosemary, basil, garlic, and whatever else I grab in that "italian" realm), and a bit of sugar (the sugar helps it to caramelize and adds a sweetness to the chicken).  Sear on both sides without moving about 5 minutes on each side in a skillet and cook through.  Slice chicken once cooled down some and dice all veggies.  Assemble your salad in a bowl by topping lettuce with chicken, veggies, & garbanzos.  Next mix dressing in a small bowl by whisking together 3 parts Olive oil to 1 part Red Wine Vinegar and season with a touch of sugar, oregano, salt, and pepper.  You can even squeeze in a little fresh lemon juice if you have it.  Drizzle salad with dressing and serve. 

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