Greek Salad

Bybeneficialbento
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Greek Salad bento

Lunch yesterday was SO delicious, I was sad when it was all gone and I licked the bowl! Yum!
I was pretty excited because this is a recipe I made up myself. I did look at a few recipes online to get some inspiration, but the final recipe was my own. Here it is:

Greek Salad
 6 boneless, skinless chicken breasts


marinate chicken in zip-lock bag with:
¼ cup olive oil
juice from 1 lemon
1 clove garlic, crushed
sea salt and coarse ground pepper


Leave overnight, if possible in the fridge. Grill or pan fry. While chicken cooks, make cucumber feta salad:


1 cucumber, peeled and diced
1 cup of cherry or grape tomatoes cut in half
about ½ cup or so crumbled feta cheese
about ¼ cup chopped fresh italian parsley


toss veggie mixture with lemon dressing:
⅓ cup olive oil
juice of 1 lemon
¼ cup rice vinegar
1 clove garlic
salt and pepper to taste
There will be lots of dressing left over to use on other salads, or as a marinade


We ate the chicken hot for dinner with the cucumber-feta salad on the side, then for lunch the next day we had a bed of salad greens tossed with the cucumber-feta salad and cold sliced chicken on top. Oh, and I tossed in a few olives as well. Yummmmm!


In my bento above, it shows a cup of rice pilaf. I didn't toss that in my salad. I heated it up separately. But the rest of the bento ingredients got all tossed together and it was delicious!

*Update: this recipe has since been included in the cookbook, Cooking with Trader Joe's - Easy Lunch Boxes by Kelly Lester. You can see it and my other 3 recipes in this post: Our New Cookbook is Now Available! And you can buy the cookbook right here:

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Greek Salad

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  • Author: beneficial bento
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Category: main dish

Ingredients

Units Scale
  • 6 boneless (skinless chicken breasts)
  • ¼ cup olive oil
  • juice from 1 lemon
  • 1 clove garlic (crushed)
  • sea salt and coarse ground pepper (to taste)
  • 1 cucumber (peeled and diced)
  • 1 cup of cherry or grape tomatoes cut in half
  • cup about ½ or so crumbled feta cheese
  • cup about ¼ chopped fresh italian parsley
  • ⅓ cup olive oil
  • juice of 1 lemon
  • ¼ cup rice vinegar
  • 1 clove garlic
  • salt and pepper to taste
  • salad greens (if desired)

Instructions

  1. Place the chicken breasts in a container with a lid or plastic bag. Add the next 4 ingredients as a marinade. turn the chicken to coat, and refrigerate for several hours, or overnight.
  2. Remove the chicken from marinade, and grill until no longer pink inside. Discard marinade.
  3. While the chicken is cooking, combine the cucumber, tomato, feta, and parsley in a medium sized bowl. Make a dressing from the last 5 ingredients, and add a little of it to the vegetable mixture. Toss and taste, adding more dressing until it is to your liking.
  4. Serve the cucumber-feta mixture over salad greens if desired, and top with sliced, grilled chicken.

Notes

There will be some of the lemon dressing left over - store it in the refrigerator, and use it to top other salads or as a marinade.