Chicken Souvlaki Greek Salad (AIP)

 One of the coolest ingredients here is our AIP Feta “Cheese”. Though not really cheese, it looks like the real thing and adds the tangy, salty aspect you expect of a greek salad. It was really cool watching the chef make it. You simply add the ingredients to a bowl, stir and almost magically before your eyes it comes together and looks like the real deal. The marinade for the chicken is a take on the classic Greek fast food souvlaki. It is simple, tasty and a good idea to cook some to have on hand when you want a quick salad. Give it a try and be sure to us know what you think.

Chicken Souvlaki Greek Salad AIP
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  1. Chicken"
  2. 4 chicken breasts
  3. 2 T. olive oil
  4. 1 tsp. dried oregano
  5. 1 tsp sea salt
  6. 1 tsp. minced garlic
  7. 1 Tbl. Lemon juice
  1. 2 heads romaine lettuce, rinsed, drained and cut into bite sized pieces
  2. 1 red onion, thinly sliced
  3. ½ cup black Kalamata olives
  4. 1 cucumber, peeled and sliced
  5. 1 can drained water packed artichoke hearts
  6. 2 medium beets, boiled until tender and peeled (you can buy these already cooked and peeled in the produce department of most grocery stores), slice them thinly
  7. 1 recipe AIP Feta Cheese Crumbles*
  1. 1/2 cup red wine vinegar
  2. 1/4 cup olive oil
  3. 2 tsp. garlic powder
  4. 2 tsp. oregano
  5. 1 tsp. basil
  6. 1 tsp. onion powder
  7. 1/4 tsp. sea salt
AIP Feta Cheese Crumbles
  1. ¼ cup coconut flour
  2. 3 T. lemon juice
  3. 2 t. minced garlic
  4. 1 t. sea salt
  5. ¼ cup of water
AIP Feta Cheese Crumbles
  1. Mix all feta ingredients together until moist and crumbly. If it doesn’t hold together in crumbles, add a little more water. Add a little more salt if you like.
  1. Whisk all the vinaigrette ingredients together in a small bowl and set aside.
  2. Heat oven to 375. Preheat an oven safe saute pan or grill. Put the chicken breast in a bowl and add all of the marinade ingredients. Turn a few times to get a good coating on the chicken. Sear the chicken until golden brown on one side, turn once and grill for 2 minutes on the other side, then transfer the chicken right in the pan to the oven for 5-7 minutes or until internal temperature of 165 is reached on a thermometer.
  3. Remove and set aside to rest.
  4. This is a composed salad. Meaning you lay out your base of greens and top with the ingredients in a uniform manner instead of tossing it all together.
  5. Lay out 4 large plates. Divide the romaine lettuce evenly amongst the plates.
  6. Top with the sliced red onions, beets, Kalamata olives, artichoke hearts, and cucumbers. Sprinkle the AIP Feta crumbles over the top of the entire salad and then drizzle with ¼ cup of dressing on each salad.
  7. Thinly slice the chicken breast across the grain.
  8. Fan out one chicken breast over each salad.
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