Chicken Greek Salad

One of my favorite salad dressings of all time is this greek salad dressing. I first had it at Zef’s Coney Island in Bay City and was instantly hooked. It took me forever to figure out what was in it. I was absolutely stumped by the pink color. I tried many times to recreate it thinking it was red wine vinegar that made it pink. It wasn’t until my beet fell into the dressing that it occurred to me that it was beet juice!

This salad is a healthy way to enjoy all of your favorite greek toppings minus the pita and fattening gyro meat (yum, but not great for the waistline). Give it a try. I’d even add chick peas, cucumbers and red onions if you have them on hand. Today, I just used what I had on hand. It’s your salad, customize it, but whatever you do, don’t pass on this dressing!

  • 2 Chicken Breasts
  • 1 T Brown Sugar
  • 1 T olive oil
  • 1/4 t Oregano
  • 1/2 t garlic powder
  • Salt & Pepper
  • 2 C Lettuce
  • 1/2 C Chopped Tomatoes
  • 1/2 C Feta Cheese
  • 1/2 C Beets
  • 1/2 Cup Mayo
  • 2 T Red Wine Vinegar
  • 1/4 C Beet Juice
  • 1 T Sugar
  • 1/2 t Oregano
  • 1/2 t Dill
  • 1/4 t garlic powder
  • 1/4 C Milk
  • 1/4 t Dill
  1. Chop chicken into large cubes. Place into a zipped bag with the first 6 ingredients and shake.
  2. Empty into a hot skillet, saute for 5-7 minutes until cooked throughout.
  3. Mix Mayo, Red Wine Vinegar, Beet Juice, and remaining seasonings to create salad dressing.
  4. Assemble by creating a bed of lettuce and creating rows of chicken, beets, feta, and tomatoes. Drizzle with dressing.

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