What's My Class Cooking? Chopped Greek salad with poached chicken
Yield: 15 servings
1 pound boneless, skinless chicken breast
Water or chicken stock, enough to cover chicken
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon fresh dill, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 cups (1 head) romaine lettuce, washed and chopped
1 cup tomatoes, concasse, macedoine
1 cup cucumber, peeled macedoine
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, seeded and halved
1/2 cup feta cheese, crumbled
Method of Preparation
1. Poach chicken in water or stock, cooking until it reaches an internal temperature of 165 degrees. Cool and thinly slice.
2. In a large bowl, whisk vinegar, oil, dill, oregano, garlic, salt and pepper.
3. Add lettuce, tomatoes, cucumber, onion, olives and feta. Thoroughly toss vegetables with dressing.
4. Top salad with poached chicken.