5.17.16 Greek·Style Salad with Grilled Chicken and Zucchini Noo - WFSB 3 Connecticut

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5.17.16 Greek·Style Salad with Grilled Chicken and Zucchini Noodles

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Greek·Style Salad with Grilled Chicken and  Zucchini Noodles

Yield: 4 servings

This is a great whole meal salad made  with "zoodles," zucchini that has been specially cut using a spiralizer to make long pasta·!ike spirals. Make this salad vegetarian by skipping the grilled chickenor for quicker prep time add cubed salami instead.

Grilled chicken marinade and vinaigrette:

1 medium shallot,  peeled  and chopped

2 medium  garlic cloves,  peeled

3 tablespoons fresh oregano leaves

2 medium  lemons,  zested  and  juiced

1/4  cup champagne or white  wine vinegar

1tablespoon  honey

1/4  cup capers,  rinsed

1/2 cup extra·virgin  olive oil, plus more  as needed

Kosher and freshly ground  black pepper

1 pound  boneless skinless chicken thighs  or breasts (butterflied)


1 cup cooked chickpeas

2 {1pound) medium  zucchini, washed and ends  trimmed

1cup grape  tomatoes, halved

1/2 cup Katamata ofives, rinsed  and  halved

1tablespoon fresh  dill, chopped

7 ounces {1cup)  feta, cut into small cubes

In a blender  pitcher  combine shallot, garlic, oregano, lemon  juice and zest, vinegar;  pulse to blend  until minced. Add honey,  capers and olive oil and season  liberally with salt and pepper; blend to combine vinaigrette.

In a medium  bowl or sealable bag add chicken and about a 1/3 (a little tess than  1/2)  of the  vinaigrette. Cover and set  aside to marinate for about 2 hours. (Alternatively, use a vacuum sealer or instant marinator to reduce the marination time to 1 hour.)

Transfer remaining  vinaigrette to a medium  bowl. Taste and adjust  seasonings with salt and  pepper.  Add chickpeas, and with a potato masher press the  beans  3 or 4 times  just to break them  apart, set  aside to marinate.

Heat a grill or grill pan the  medium·high. Remove chicken from marinade and discard. Season  both sides of each  piece with salt and  pepper.  Grill chicken until cooked  through and registers 165"F on an instant·read thermometer. Transfer to a cutting board  to rest while preparing salad.