Tuesday, February 14, 2012

Lemon Pepper Chicken Salad with Feta and Balsamic Vinaigrette

Quick weeknight meals are a must. Especially in my household. I get home from work between 6 and 6:30, depending on what time I left the office. When I get home, it's time to feed the ravenous toddler, chase said toddler around the house, bathe her, read to her, love on her, and get her to sleep. Hopefully before 8:15pm. The hubs and I often eat after she goes to bed, which means I don't even start dinner until 8:00(ish) a lot of times.

This meal fits the bill. It even got a thumbs up from the hubs, who isn't a huge spinach/salad type of guy. Tonight, however, he liked it so much that he went back for seconds. That means it's a win.

Lemon Pepper Chicken Salad with Feta and Balsamic Vinaigrette
Note: the ingredients in this are, of course, completely customizable to what you like and have on hand. 

Chicken -
2 chicken breasts (we have plenty of leftovers - we could have gotten away with one)
2 tbsp olive oil
1 tsp kosher salt
Lemon pepper to taste

Salad -
Spinach, washed and dried
1 roma tomato, sliced
2 slices red onion, halved
2 carrots, thinly chopped
1/4 cucumber, skinned and chopped
4 tbsp fresh cilantro, chopped
Feta cheese

Balsamic Vinaigrette -
6 tbsp extra virgin olive oil
2 tsp balsamic vinegar
Pinch of kosher salt
1tsp fresh ground black pepper

Heat olive oil in a large skillet. Cut chicken into bite size pieces and put in hot skillet. Season with salt and lemon pepper. (I am pretty generous with the lemon pepper seasoning.) Cook until done.

Meanwhile, wash vegetables and prepare salad. Set aside until ready to eat.

Combine all ingredients for vinaigrette in a container. Shake vigorously to combine before serving.


To keep greens from wilting, put the warm chicken on the plate first, then pile salad over the top. Dress and serve immediately.



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