Greek Inspired Salad (Edit recipe)

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:

Intermediate

This is our estimate based on online research.
Calories:	1237
Fat:	106 g
Carbohydrates:	22 g
Protein:	42 g
Cholesterol:	107 g
Sodium:	2848 mg
Fiber:	4 g
Sugars:	11 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 3

Ingredients

Pickled Red Onions

.5 Red Onion, large, thinly sliced
1 cup Rice Vinegar
1 tsp Sea Salt

Creamy Garlic Dressing

Tzatziki

.5 cup Kite Hill Greek Style Yogurt -Plain Unsweetened
.5 cup Kite Hill Sour Cream Alternative
2 cloves Garlic, minced
.5 cup Cucumber, small, seeds removed, diced
1 Tbsp fresh Dill, minced
1 tsp distilled White Vinegar
.5 tsp Sea Salt

Salad

5 oz Spring Mix Salad Greens Lettuce
1.5 cup Red Cabbage, thinly sliced
.5 English Cucumber, thinly sliced
1 lb Chicken Breast
.75 cup Kalamata Olives
.333 cup Feta Cheese, crumbled (omit for Whole30)
.5 tsp Sea Salt
.25 tsp Black Pepper
.5 tsp Garlic Powder
.5 tsp Onion Powder
1 Tbsp Avocado Oil

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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

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.
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.
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.
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.
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.
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!