Oregano Chicken Greek Salad

Oregano Chicken Greek Salad 

Oregano Chicken Greek Salad

- 1 chicken breast

- 1/3 cup jarred artichoke hearts, cut in half

- 1 cup grape tomatoes

- 1/2 cup cucumber slices

- 3 Tbs. kalamata olives, sliced

- 1/4 cup red onion, thinly sliced

- 1/3 cup garbanzo beans

- 3 Tbs. feta cheese, crumbled

- 1 medium handful spring mix

- 3 Tbs. pine nuts (or sliced almonds)

- 1 Tbs. dried oregano

- 1 large clove garlic, zested/microplaned (or chop very finely)

- 1/2 Tbs. fresh mint, chopped

- 1 Tbs. fresh dill, chopped

- 1 Tbs. fresh parsley, chopped

- olive oil

- salt

- black pepper

- lemon juice

- balsamic vinegar

Rinse and pat dry chicken breast. Heat skillet to medium-high. On a plate, coat with olive oil, salt, pepper, dried oregano and dill on both sides. Cook in skillet on first side for 5-7 minutes, until it is caramel-golden brown. Flip and cook 5 minutes, squeeze 1/4 of a lemon over the top, add to garlic to bottom of pan and cook until fragrant, place chicken on top of garlic, rub into chicken, then cover, turn off heat and let steam at least 10 minutes while you prepare your other ingredients. When cool enough to handle, shred and soak up the pan "sauce" that forms.

 Meanwhile, in a small saucepan, heat about 1/2 Tbs. olive oil on high heat. When starting to smoke, add grape tomatoes and shield your hand with a lid to avoid oil splash. Cook about 30 seconds, swirl tomatoes, add a pinch of salt, cook another 30 seconds, remove into a separate small bowl