A skinny dinner salad with a dressing that doubles as a marinade! Before marinating the chicken, set aside half the marinade to use as dressing. Add a teaspoon of honey to the dressing. A colourful, crunchy marinated lemon chicken Greek salad with fresh mint and herbs.
1teaspoonhoneyadd to remaining marinade for dressing
6ozchicken breasts, thighs, or chicken tendersskinless, boneless, cubed
Instructions
Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at up to an hour. Reserve the other half of the marinade for the dressing.
Cook the chicken either on skewers on a grill (indoor or outdoor), or on the stove top in an oven-proof skillet. If using a skillet, heat oven to 375°F., add ½ Tablespoon oil to the pan, heat, then add the chicken cubes. Brown, then transfer skillet to oven and continue cooking until chicken is no longer pink (about 5 - 7 minutes.)
Meanwhile, combine cucumbers, peppers, tomatoes, and olives in a serving bowl. Add cooked chicken and garnish with feta cheese and mint leaves.
Add 1 teaspoon honey to the remaining marinade and use as a dressing. Toss together and serve.
Notes
*Note that the fat level in the Nutrition label is high because it does not take into account that the marinade used for the chicken will be discarded, not consumed.You may have more dressing than you need. Store it in a glass jar with a lid in the fridge. The olive oil will solidify, but you can simply leave it at room temperature for 10 minutes and give it a good shake before using it again.