beginning again

Thursday, August 6, 2009

grilled chicken Greek salad

There's a fat, full orange moon over the harbour, falling quickly and soon to disappear below the horizon across the water and on the other side. It's the usual soundtrack to our life this early morning - the birds (crows, squawking blue herons, gulls, our garden orchestra of songbirds and a loon way off in the distance), the crickets have arrived to join in and the sound of my lovely smelly Lush bath a pourin'. The coffee's been brewed, the starving beast (Gus) has been fed, Bleet's made his big, daily demanding fuss to go out before dawn so he can sit on the front porch in darkness and ponder his life, Winnie's thoughtfully licked the cat food dishes clean for me and Oliver is just warming up for some big time, flat out racin' around. Our day is beginning again.

I sparked up my little red charcoal grill the other night and impressed myself with this easy and delicious take on Greek salad. Grilled lemon oregano chicken chunks, slices of sweet grilled Vidalia onions combined with the usual suspects - tomato, black olives, feta and cucumber and dressed with a slightly sweet mint vinaigrette. Delicious. Like most foodie types I never really measure anything when cooking so this recipe (especially the dressing) is approximate - taste as you go.

grilled chicken Greek salad

1 cup of plain yogurt
zest and juice of 1 large lemon
2 tbsps. crushed dried oregano
2 fat cloves of garlic, crushed
2-3 tbsps. olive oil

Marinate 4 boneless skinless chicken breasts in a 9 x13 glass pan, turning and stirring occasionally - 30 mins. to several hours. Grill chicken and oiled thick slices of 2 large Vidalia onions and when cool slice both into chunks.

1/2 cup olive oil
2-3 tbsps cider vinegar
2-3 tbsps balsamic vinegar
1 tbsp. dried oregano
1/4 - 1/2 cup chopped fresh mint
1 tsp. sugar (or to taste)
small handful of crumbled feta cheese
blend in a blender or food processor

toss together
grilled chicken
grilled onions
sliced black olives - I love Kalamata olives
crumbled feta cheese
chunks of tomato
chunks of cucumber
drizzle of vinaigrette


  1. Delish!!Love the idea of mint in the dressing:)

  2. Hmmmm.
    Made Black cod last night. Nobu black cod. It was a happy thing.

  3. Sounds delish Susan!I haven't eaten breakfast and now I'm hungry!
    XOXO to les gang!

  4. Oh that looks amazing! I'm with Carol, I haven't eaten yet and now I want that salad. :) I wish I could bottle up your mornings and sell them on the internet. I would be rich! :) xox Pam

  5. I enjoy your description of each of your furry housemates and their morning habits! Each with such a distinct personality. Don't you just love that?

    Thanks for the recipe! It looks perfect for this hot weather we are sitting in!

  6. I am gonna have to try this sounds/LOOKS positively mouth WATERING!!!!! If you get tired of all the goings on at the TTD, you can always be someone's personal chef....LIKE MINE!!!!!

  7. OMG, this looks wonderful. I think we're having this tonight instead of stir fry. I've got all the ingredients, including lots of fresh mint.

    Thanks, friend!

  8. Mom said you are making her hungry
    Benny & Lily

  9. I had to come back and let you know your Greek salad was the best thing I've eaten all summer!!!!

    I was aleady into the process of making it, when rounding up the usual suspects, I found the cucumber to be too mushy. So, I replaced it with some fresh asparagus. It was fabulous. I'm getting more stuff to make it again over the weekend. This time with the cuc. It was great with grilled pita bread. THANK YOU!!!

  10. That salad (minus the olives!) looks delicious! Glad to hear dinner will be followed by a LUSH bath!


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