Recipe by Catfish
"I always find hot meals more satisfying, so I created this warm version of a Greek salad."
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1 1/2 tablespoons
skinless, boneless chicken breast halves, cubed
Greek seasoning, or to taste
1 (15 ounce) can
large black olives, drained
sun-dried tomato vinaigrette
crumbled feta cheese
It was absolutely fabulous!! My husband and I are dieting, so I used quinoa instead of orzo to cut some carbs and add a little protein. I also did not have any of the dressing on hand, so I made some from a recipe I found on Epicurious, which was phenomenal!!
We loved this dinner! It was so quick and easy to make, and very flavorful. I did some tinkering; here is my alternative recipe: In lieu of Greek seasoning, I sprinkled the chicken with a mixture of 1/2 tsp basil, 1/2 tsp black pepper, a little bit of salt (maybe a pinch), 1 tsp oregano, 1/2 tsp garlic powder and the juice of one lemon. I cooked it in a mixture of olive oil and butter. After adding the spinach, I sprinkled it with 2 Tbsp. balsamic vinegar and stirred it. Added cherry toms (whole) in place of chopped tomatoes and kalamata olives (whole) in place of the canned black olives. I also added a bunch of pepperoncini, which I think really made the dish. Thanks so much for a great recipe; will def make again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Greek Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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