Village-Style Greek Salad with Chicken & Lemon-Mint Vinaigrette

Village-Style Greek Salad with Chicken & Lemon-Mint Vinaigrette
Photo by Scott Phillips


  • 1/3 cup plus 2 tsp. extra-virgin olive oil
  • 2/3 cup pitted Kalamata olives, halved
  • 1/3 cup chopped fresh mint
  • 2 Tbs. fresh lemon juice
  • 1-½ lb. chicken tenders
  • 1 medium clove garlic, minced
  • ½ tsp. finely grated lemon zest
  • + 5 more ingredients
    • One-half medium red onion, thinly sliced (about 1 cup)
    • 1 large cucumber, peeled, seeded, and cut into ½-inch chunks
    • 2 cups cherry tomatoes, washed and halved
    • Kosher salt and freshly ground black pepper
    • 12 oz. feta, cut into ½-inch cubes (2-¾ cups)

Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until ho...

View full recipe at Fine Cooking


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