i’m going to admit that i’m not usually a “lets eat salad by itself” for dinner really…
and i’m not even going to say this stands on it’s own…
you still might miss carbs unless you are a salad person at heart… which i’m not.

it was cc’s idea to make a greek salad, so i whipped out my recipe for gyros that we love and made up some yummy greek chicken and threw this bad boy together.

quick, easy, yummy, and actually filling.
though it might want a bread-type product on the side if you’re like me…

i had seen somewhere about packing salad the next day in a mason jar, so i packed cc his lunch,
shoved in as much greenery as would fit, and sealed it with a kiss.
he said that was the best way to travel with salad! and it looks deceiving in the small jar.
apparently we packed a lot in that little thing!
fun idea. thanks again, pinterest world.

greek chicken salad
inspired by this chicken gyro recipe

marinade:

2 medium lemons cut in wedges {or juice of 2}

1/2 cup vegetable oil

8 garlic cloves minced

2 tsp oregano

2 tsp. salt

1/2 tsp. pepper

– 3 lbs boneless, skinless chicken boobs, cubed 1in thick
– mixed greens
– cherry tomato, red onion, black olives, feta cheese
– olive oil & balsamic vinegar {for dressing}

what to do:
1. mix all ingredients in a small bowl, then place in a plastic bag with the chicken. coat well, zip shut, and let marinade for at least 4 hours in the refrigerator.
2. drop chicken onto a skillet med-hi heat until browned. once browned, turn down to med-low until cooked through.
3. half the cherry tomatoes and olives, and serve with red onion, crumbled feta and sprinkle balsamic and olive oil over for a light dressing.