Maple Leaf Greek Salad
What You’ll Need
For the Grilled Chicken
1 lb chicken breasts
2 tbs olive oil
2 tbs lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Grilled Zucchini
2 medium zucchinis, sliced into 1/2-inch rounds
1 tbs olive oil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
For the Pickled Red Onions
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or red wine vinegar)
1 cup hot water
1 tbs sugar
1 1/2 tsp salt
For the Turmeric Rice
1 cup basmati rice
1 3/4 cups broth
1 tbs olive oil
1/2 tsp ground turmeric
1/4 tsp cumin
1/2 tsp salt
For the Tzatziki Dressing
1 cup plain Greek yogurt
1/2 cucumber, grated
1 tbs olive oil
1 tbs lemon juice
1 clove garlic, finely grated or pressed
1 tbs fresh dill, chopped (or 1 tsp dried)
1/2 tsp salt
Black pepper to taste
Salad Base
6 cups mixed greens (romaine, arugula, spinach, or your favorite blend)
1 1/2 cups cherry tomatoes, halved
1 cucumber, chopped into half-moons
1/2 cup hummus
1/2 cup crumbled feta cheese
How to Make
First, we need to pickle the onions (ideally, ahead of time)
In a heatproof jar, combine vinegar, hot water, sugar, and salt. Stir until dissolved. Add sliced onions, submerging them completely. Let sit at room temperature for 30 minutes, then refrigerate. Best after 2+ hours (keeps up to 2 weeks).
After, we’ll get our Turmeric Rice going
Rinse rice under cold water until the water runs clear. In a saucepan, heat olive oil/butter over medium heat. Add turmeric, and cumin; cook 30 seconds until fragrant. Add rice, stirring to coat with the spices. Pour in broth and salt. Bring to a boil, then cover and reduce to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes. Fluff with a fork.
Next, it’s time to marinate & grill our chicken
Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat chicken breasts in marinade, cover, and refrigerate for at least 30 minutes (up to 6 hours). Heat grill pan to medium-high. Grill chicken 5–6 minutes per side, until cooked through (internal temp 165°F). Rest 5 minutes, then slice.
Now, it’s time to grill the Zucchini
Toss zucchini slices with olive oil, oregano, salt, and pepper. Grill 2–3 minutes per side until tender with light char marks.
After, let’s get our Tzatziki ready
Combine yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper in a bowl. Stir until smooth and creamy.
Finally, we’re ready to assemble our Salad!!
Place a generous handful of mixed greens in each bowl. Arrange grilled zucchini, cherry tomatoes, cucumber, and pickled onions on top. Add sliced grilled chicken. Sprinkle with crumbled feta. Serve with a scoop of hummus on the side and drizzle tzatziki dressing over the top.
Enjoy!
