Greek salad of marinated chicken with oregano – a detailed recipe preparations. Nutritional value of one serving: (4-6 total) Calories 544, total fat 34 g., Saturated fat 6 g., Protein 46 g., Carbohydrates one 2 g., Fiber 3 g., Cholesterol 135 mg., Sodium 1008 mg., Sugar 5 г. 
Time: 1hour. 15 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For chicken:
- 4 chicken breasts (170-200 gr.) Without skin and bones
- 1 lemon juice
- 2 tbsp. l olive oil
- 1 tsp dried oregano
- A pair of large pinches of salt
- 10 peas of black pepper
For refueling:
- 1/4 Art. olive oil
- 2 tbsp. l red wine vinegar
- 1 lemon juice
- 2 garlic cloves crushed by the side of the knife
- 1 tsp dried oregano
- 3 pinches of salt
- 10-15 peas of black pepper
For salad:
- 2-3 sheets of romaine lettuce from the middle of the head
- 1 peeled, cut in half lengthwise and sliced 1 see cucumber
- 3 peeled and sliced 1 cm. Ripe tomato (approximately 340 gr.)
- 1/2 thinly chopped red onion
- 1/2 tbsp. coarsely chopped pitted olives
- 1/4 Art. crumbled feta cheese
Recipes with similar ingredients: chicken breasts, olives, feta cheese, romaine lettuce, cucumbers, tomatoes, red onion, garlic, lemon juice, wine vinegar, black peppercorns, oregano
Recipe preparation:
- For marinade: In a non-reactive material dish mix lemon juice, olive oil, oregano, salt, pepper and mix. Put chicken breasts in a dish and rub on both sides of the mixture. Cover the dish with cling film and marinate the chicken in the refrigerator for at least 30 minutes. and up to 4 hours for dressings: In a container with a lid, mix all the ingredients and shake vigorously. Refrigerate before serving, before add to salad to room temperature.
- Assembling lettuce: Cut off all sections of lettuce from dark spots and the bitter base of the stem. Chop salad strips of 2.5 cm. and put in a bowl large enough to all Greek salad ingredients fit freely. Put cucumbers, tomatoes, red onions, olives and sprinkle with feta cheese on top. You can make the salad a few hours before serving. Cover with a damp paper towel and refrigerate. Remove from the refrigerator in 30 minutes. before serving.
- To cook chicken: Heat over a frying pan over high heat. with non-stick coating or grill pan. Put the chicken breasts and fry until tender, turning over once until they are do not brown well, for about 4-5 minutes. from each side. Leave the chicken on the cutting board for a few minutes, then cut into thin strips. Shake the dressing well and pour over into a small serving bowl, slightly opening the lid to strain the garlic. Stir the salad before serving and lay on top fan of chicken.
