Greek Salad with Lemon Mustard Dressing

This weekend was FANTASTIC.

 

I’ll break it down for you.

My husband’s brother is getting married this coming weekend. This last weekend was the bachelor party. Which meant I was home alone Friday through Sunday. What did I do with the alone time? Pretty much anything I wanted.

Friday night I went to yoga, made a smoothie for dinner, watched Grey’s Anatomy while sitting in my candlelit bath, and read my new favorite book before bed (more on that in the future).

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Saturday I rose early for coffee and went to the farmer’s market to buy some beautiful produce for juicing. I came home, walked to yoga, came back and made lunch for a dear friend (who happened to be my yoga teacher). Some more girlfriends came over and we lounged by the pool for hours. Once they left I went on another walk to the store to get chicken for dinner. I prepared a delicious and refreshing Grilled Chicken Greek Salad right in time for my best buddy to cruise on over. A bit later, her friend came over and we had a SLEEPOVER!

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Sunday, we rose REALLY early to go work a booth for Disney over at a 5K/10K race in Downtown LA. We handed out bananas and water to the runners and then had a leisurely lunch at a local cafe. Then I went on a GREAT sunny hike out in the hills of Pasadena before my man returned. Like I said, it was a fantastic weekend.

I made this salad TWICE IN A ROW. I had it for dinner on two consecutive nights. This never happens because I always have new things I want to make. So, that should really speak to the deliciousness of this meal. Go make it. now.

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Greek Salad with Lemon Mustard Dressing

2 chicken breasts
red pepper flakes
oregano
black pepper
salt
onion powder

romaine, chopped into ribbons
1 cucumber, peeled and chopped
1 c. small organic tomatoes, chopped
1 roasted red bell pepper, chopped
1/4 c. olive tapenade (trader joes’ is yum!)
2 spring onions, sliced thin

1 lemon
1/4 c. water
2 Tbsp. dijon mustard
1/4 c. olive oil
salt to taste

  1. Heat up your BBQ or grill pan. Season the chicken and grill on medium for about 5 mins each side. Once cooked, set aside. (If your chicken is really cold, it may take longer to cook all the way through, so check for done-ness.)
  2. In a blender, mix mustard, water, and lemon.
  3. With blender running, slowly add olive oil.
  4. Finish with salt.
  5. Top lettuce with tomatoes, red pepper, cucumbers, and spring onions.
  6. Slice chicken thinly and spread onto salad.
  7. Top chicken with olive tapenade and drizzle dressing over the top.
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