Come for the savory feta croutons, stay for the juicy, herby chicken.
Case in point: feta croutons.
A tahini-honey dressing coats lettuce, tomato, and cucumber and is the ultimate sidekick to the salty feta.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
And just like that, youre excited about salads again.
This recipe was developed by Julia Levy.
dried Italian seasoning and 1 tsp.
tomatoes)
Directions
Preheat broiler with oven rack about 8 inches from heat.
Whisk oil, vinegar, and 2 1/2 teaspoons Greek seasoning in a large bowl.
Transfer 1/4 cup oil mixture to a small bowl.
Add chicken to large bowl with oil mixture and toss to coat.
Let standat room temperature for 20 minutes.
Meanwhile, whisk tahini, 2 tablespoons water, and honey into oil mixture in small bowl.
Place marinated chicken on a large rimmed baking sheet lined with aluminum foil; discard marinade.
Sprinkle with remaining 1/2 teaspoon Greek seasoning.
Arrange feta cubes around chicken and brush with oil.
Broil until feta is browned and chicken is cooked through, 10 to 13 minutes.
Let stand for 5 minutes.
Slice chicken into 1/4-inch-thick slices.
Toss together lettuce, cucumbers, tomatoes, and 1/4 cup tahini dressing in a large bowl.
Serve salad topped with chicken and feta and drizzled with remaining dressing.
Refrigerate undressed salad vegetables in an airtight container for up to 2 days.
The chicken can be marinated for up to 8 hours.
