©2022
Authoradmin"a Griffin's Greek Gourmet exclusive, and not your typical Greek Salad"
4 boneless skinless chicken thighsdiced into 3/4
EATIES
10 slices pomegranate pickled red onion,broke into rings
⅓ cup peperoncini rings
¼ cup candied jalapeño slicesany seeds removed
¼ cup caperberrieslarger ones, sliced longways
3 medium artichoke bottomschunked large
8 pickled okra spearssliced in half on the diagonal
1 medium roasted red bell pepperdiced large
END OF EATIES
½ cup feta cheese crumblesmore for garnish
2 handfuls arugula
1 handful romaine heartssliced
2 cups Gardetto's Rye Chips
1
Mix marinade well, place in gallon ziploc container with cubed chicken. Marinate 3 hours; turning the bag every hour.
2
Mix salad dressing well. Set aside.
3
On a med-high heat griddle coat with fat of choice. Sear chicken until done and crusted well. Finish with last bit of marinade. Remove and keep warm.
4
Place eaties, greens and feta in a large bowl, dress salad with 1/2-2/3 of the dressings.
5
Plate on welled chilled plate, top with rye chips, then warmed chicken, garnish with more feta if desired.
6
Serve with fresh crusty French bread.
Ingredients
4 boneless skinless chicken thighsdiced into 3/4
EATIES
10 slices pomegranate pickled red onion,broke into rings
⅓ cup peperoncini rings
¼ cup candied jalapeño slicesany seeds removed
¼ cup caperberrieslarger ones, sliced longways
3 medium artichoke bottomschunked large
8 pickled okra spearssliced in half on the diagonal
1 medium roasted red bell pepperdiced large
END OF EATIES
½ cup feta cheese crumblesmore for garnish
2 handfuls arugula
1 handful romaine heartssliced
2 cups Gardetto's Rye Chips