This Greek salad is inspired by the classic chop, but even before peak tomato season, you can still enjoy a pop of color. To round it out, serve with warm pita bread and hummus.
What You Get
Lemon-garlic marinated chicken breast
Marinated Chioggia beets (see note below)
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 400°F. Remove the chicken from the marinade, and season on both sides with salt. In an ovenproof frying pan over medium heat, warm 1 tablespoon olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken, transfer the pan to the oven, and bake until no longer pink at the center, 10 minutes. Let the chicken rest for at least 5 minutes before slicing across the grain.
Meanwhile, slice the romaine. Cut the beets into bite-size pieces. Drain and roughly chop the olives.
In a large bowl, combine the romaine, beets, and olives. Season with a pinch of salt, drizzle with some of the vinaigrette, and toss to coat. Season to taste with more dressing or salt.
Heap the salad on plates, place the chicken on top or on the side, and crumble some of the feta over. Grind with pepper and serve.
Note: Due to seasonal availability, you may receive another variety of beets.