It takes about 15 minutes to prepare for a nice lunch salad or a salad with a Greek dinner.
Ελληνική σαλάτα κοτόπουλου
/ellinikí saláta kotópoulou/
Serves 4
Put the oven on broil.
1 pound (455 g) boneless, skinless organic chicken breasts, cut into 1-inch (2,55 cm) cubes
1 minced garlic cove
1 1/4 cups (300 ml) organic (dairy-free) yogurt
3 Tbs. (45 g) chopped mint or 3 tsp. (15 g) dry mint
1 Tbs. (15 ml) olive oil
1/2 tsp. (2,25 g) cumin
pinch or two black pepper
1 cup (200 g) cut organic cucumbers
16 organic cherry tomatoes cut in half
4 cups (800 g) torn mixed organic lettuce
wedges of warm (gluten-free) pita bread
ένας /énas/ 1. Rub the minced garlic into the chicken.
δύο /dýo/ 2. In a small bowl, whisk the yogurt, mint, olive oil, cumin, and black pepper.
τρία /tría/ 3. Pour one-third of the dressing over the chicken, stir and marinate for 5 minutes.
τέσσερα /téssera/ 4. Place the chicken on a baking sheet in a single layer.
πέντε /pénte/ 5. Broil until no longer pink in the center, about 5 minutes.
έξι /éxi/ 6. In a large bowl, toss the chicken with the lettuce, cherry tomatoes, and cucumbers.
επτά /eptá/ 7. Divide among 4 bowls and drizzle withe some of the remaining dressing.
οκτώ /októ/ 8. Serve with warmed pita bread.
Απολαύστε τη σαλάτα!
/apoláfste ti saláta/
Enjoy the salad!
