Greek Style Salad with Chicken



Salads, oh salads…I can’t think of how many recipes of those I have done.  I mean the choices of ingredients are infinite, just let your imagination go and figure out what works best for you taste buds and you’ll be able to find your perfect combination.  All of these salads are so easy to make, are pretty healthy and the best part that you can change/add/remove any ingredients from this recipe to your liking.


This chicken in this salad was prepared in advance by cooking it on the pan, first rolled on in flour then eggs and covered with basic chicken spices.  It is very similar style to Sweet Mesquite Chicken Cutlets that I have done earlier, click on the link to get the recipe if you would like.   In addition to cooking chicken I also bought some dried beef for this salad or as some of you call it Bastruma or Pastrima.

Pastırma or bastirma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin.  Pastırma is prepared by salting the meat, then washing it with water and letting it dry for 10–15 days. The blood and salt is then squeezed out of the meat which is then covered with a cumin paste called çemen (lit., ‘fenugreek’) prepared with crushed cumin,fenugreek, garlic, and hot paprika, followed by thorough air-drying.

Source: What is Pastrima?

In addition to beef I also added olives and feta cheese to give this salad a “Greek” flair.  The rest is pure delicious magic, cut it all up and enjoy!


1 Teaspoon of Freeze Dried Red Onion or some fresh Red Onion to your liking
1-2 Pieces of Cooked Chicken
1-2 Tablespoons of Feta Cheese
1/2 Can of Black Pitted Olives
1/2 of Avocado
4-6 Slices of Dried Beef or Bastruma
1 Lettuce Head
1/2 Cup of Cherry Tomatoes
1-2 Table Spoons White Balsamic Vinegar
1-2 Table Spoons of Olive Oil
Salt and Pepper to Taste


How to make Greek Style Salad with Chicken:

1.  Wash and cut up your lettuce.  You can also replace it with mixed greens, arugula…the choice is yours.


2.  Plate your lettuce and sprinkle it with some Feta Cheese.


3.  Cut up avocado.  I prefer to use avocado that is not too soft to touch.  Those who are too soft get too mushy, when they are just beginning to get soft they taste grate and hold their shape when cut.


4.  Cut up your cherry tomatoes in half and add them to the plate.  You can also use regular diced up tomatoes too.


5.  Cut up your dried Beef.


6.  Finally cut up your chicken and cut your olives in half.  Add them to your salad.


7.  Your salad is almost done.  For the dressing I used a mix of Olive Oil, Balsamic White Vinegar and Salt/Pepper to Taste.  I also sprinkled my salad with some freeze dried red onions.  You can also used fresh one if you would like, I would just recommend dicing it up very small.


Your salad is all ready, Enjoy!



Copyright © 2013 Flavor Shades