“Grilled” Chik’n Greek Salad
It's still salad season, I don't care that I've already had a few soirees with pumpkin spice. Dressed in my fave Le Grec & topped with gorgeously golden Gardein Supreme strips, crumbled feta, and zippy fresh dill.
PREP TIME
10 minutes
COOK TIME
10 minutes
INGREDIENTS
15
Yield: 1 - 2
Ingredients
- 1 head1 head1 head Lettuce, Romaine, cut into shreds, washed & dried
- 2 whole2 whole2 whole Mini Cucumber, cut into half moons
- 8 whole8 whole8 whole Tomato, Cherry, medley variety, halved (amount is estimated)
- 0.5 whole0.5 whole0.5 whole Red Onion, small onion, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 1 whole1 whole1 whole Greek Salad Dressing, I LOVE Le Grec Greek
- 397 grams397 grams397 grams Gardein Supreme Chik'n Strips, 1/2 the bag
- 1 whole1 whole1 whole Extra Virgin Olive Oil, for frying
- 1 tsp1 tsp1 tsp Greek Seasoning Blend, Clubhouse
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 1 whole1 whole1 whole Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
- 1 whole1 whole1 whole Feta Cheese, crumbled for garnish
- 1 whole1 whole1 whole Dill, Fresh, for garnish
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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
- Begin heating a tablespoon and a half or so of EVOO in a non-stick set to just about medium. Add the frozen strips and season with the Greek seasoning, a good pinch of red pepper flakes, salt, & pepper. Toss the strips in the oil / seasonings and then let them cook about 10 minutes or so, flipping a couple times as they brown up in the skillet.
- In the meantime, get the romaine into a medium sized mixing bowl followed by MOST of the tomatoes, onions, & cukes. Add the parsley and a good pinch of pepper flakes. Add your desired amount of dressing and toss to combine. Transfer your salad to a large serving plate / 2 smaller plates.
- Once the strips are ready, you'll nestle them in the center of the salad. Then, using the leftover tomatoes, cukes & onions, arrange them around the top of the salad followed by as much feta and dill as your heart desires.
- Serve and ENJOY!
Notes
- It's super important to make sure your romaine is dry before dressing. If the romaine hasn't dried properly, you will undoubtedly be left with either an underdressed & still wet salad, or an overdressed, wet salad. Either option isn't fun. I recommend a salad spinner followed by paper towels to really get that romaine dry for dressing.
- Recipe makes one meal sized salad or two side servings
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About This Recipe
Show nutritional information
Salads Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 567 |
| Fat: | 18 g |
| Carbohydrates: | 86 g |
| Protein: | 17 g |
| Cholesterol: | 15 g |
| Sodium: | 1041 mg |
| Fiber: | 17 g |
| Sugars: | 36 g |
| Sugar Alcohol: | 0 g |
| Calculated per 1 - 2 . | |
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