Greek Inspired Salad

This salad is easy and flavorful. It can easily be made Whole30 compatible and dairy-free by omitting the feta cheese.
20 minutes
15 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:1331
Fat:113 g
Carbohydrates:40 g
Protein:49 g
Cholesterol:162 g
Sodium:4481 mg
Fiber:4 g
Sugars:24 g
Calculated per serving.

Serves: 3

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Ingredients

Pickled Red Onions

Creamy Garlic Dressing

Tzatziki

Salad


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. To pickle the onions: Place the sliced onion in a mason jar and add the rice vinegar and 1 teaspoon of salt. Fill the jar to the top with cold water. Place the lid on the jar and shake everything together. Place in the refrigerator for 24 hours.
  2. To make the creamy garlic dressing: Add the avocado oil, white balsamic vinegar, 3 minced garlic cloves, stone-ground mustard, coconut aminos, 1 teaspoon sea salt, 1/4 teaspoon cracked black pepper, 1 teaspoon Italian seasoning, and egg to a jar wide enough for the immersion blender to fit. Place your immersion blender on the bottom and blend for about 10 seconds. Slowly pull the wand up and mix until the dressing is fully emulsified.
  3. To make the tzatziki: add the yogurt, sour cream, 2 minced garlic cloves, ½ cup small-diced cucumber, dill, 1 teaspoon of white wine vinegar, and ½ teaspoon of sea salt until combined.
  4. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place a large sauté pan on medium heat and add 1 tablespoon of avocado oil. Season the chicken with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Sear both sides of the chicken until golden brown. After both sides are seared, place the chicken breasts on the baking sheet and put them in the oven. Bake for 12-14 minutes. The chicken should no longer be pink when done. Set the chicken aside.
  5. Assemble the salads by tossing the mixed greens with the purple cabbage and evenly dividing it between 3 bowls. Top each salad bowl with kalamata olives, cucumber slices, pickled red onion, and feta cheese.
  6. Dice the chicken breasts and evenly distribute the pieces between the three bowls. Add 1-2 scoops of the tzatziki and drizzle the dressing over the salad. Enjoy!

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