Big Greek Salad

Greek Salad (Paleo, Whole 30)

Total Time: 30 minutes
Yield: ~5 Servings

INGREDIENTS

Greek Dressing

• 1/2 cup Red Wine Vinegar

• ¼ cup White Wine Vinegar

• 1/4 cup Extra Virgin Olive Oil (EVOO)

• 2Tbsp Crushed Capers (optional)

• Zest & Juice of 1 Lemon

• ½ Tbsp Italian Seasoning

• ½ Tbsp dried oregano

• 1 teaspoon Kosher Salt

• 1 teaspoon Black Pepper

Greek Marinated Chicken

• 2 pounds Chicken 

• 1/2 cup Paleo Greek Dressing 

Greek Salad

• 4 cups Chopped Romaine or mixed greens

• 1 ½ cups Tomato Chunks (half or quartered tomatoes depending on size)

• 1 ½ cups Cucumber Chunks

• ¼ cup Chopped Purple Onion

• ¾ cup Kalamata Olives (no pits) or green olives if preferred

• ¾ cup Pepperoncini Peppers 

• 1 oz sliced Salami (optional)

• 1 cup Paleo Greek Dressing

INSTRUCTIONS

Greek Dressing

Combine all ingredients together in a large measuring cup and wisk until combined.

Marinated Chicken 

1. Put all chicken in a large Ziploc bag.

2. Pour half the dressing over the chicken and refrigerate for 15 minutes. (Option press easy button- salt & pepper and olive/avocado oil marinade or any pre-cooked chicken).

3. Using either an outdoor grill or an indoor grill pan, grill the chicken for about 5 minutes on each side. The cook time will vary depending on the heat of your grill. Cook until they’re finished but avoid too much char.

4. Set aside.

Greek Salad

1. Combine all ingredients in a large bowl and toss with the salad dressing.

2. Plate with the Greek Marinated Chicken Skewers.

   Enjoy!