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Texas Greek Salad

Yields6 Servings

 4 boneless skinless chicken thighsdiced into 3/4
 1 batch Texas Greek Marinade
 1 recipe Greek Salad dressingyou may not use it all
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.

Nutrition Facts

Servings 0