Greek Marinated Chicken With Butter Leaf Lettuce Salad

Bring all the classic Greek flavors to your kitchen table with this Greek Marinated Chicken which includes a Butter Leaf Lettuce Salad to liven up the plated food.

Made with lemon, garlic, and herbs, like oregano and cilantro. This chicken marinade takes just minutes to prepare.

This Greek Marinated Chicken is a perfect recipe for summer grilling, but also for year-round indoor cooking. You can bake it in the oven or cook it on the stove. However you choose to make it, it will always be delicious.

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Read More Here About Healthy Ways To Cook Chicken with Marinades

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Greek Marinated Chicken with Butter Leaf Lettuce Salad

First prepare the marinade for the chicken, then set it aside to prepare the salad dressing.

Preheat oven to 375 degrees.

Greek Marinated Chicken

Chicken Marinade

1 cup Greek strained yogurt, plain

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ tablespoon dried oregano

1 medium lemon

½ teaspoon Himalayan salt

Freshly cracked pepper corns

¼ bunch fresh cilantro

3½ to 4 pounds chicken (mix of drumsticks and thighs)

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For the marinade, mix together in a large bowl the yogurt, olive oil, minced garlic, oregano, salt, and freshly crushed pepper corns. After mixing ingredients thoroughly, add lemon zest and lemon juice, and mix in.

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Chop a big handful of cilantro, or about ¼ bunch, and stir it into the marinade. You can use parsley, if cilantro doesn’t agree with your palate.

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Add the chicken pieces and marinade to a large glass bowl, making sure all chicken parts are covered with marinade. Cover the bowl with plastic wrap or aluminum foil, and place in refrigerator for a least 30 minutes.

While the chicken is marinading, make the Herbed Goat Cheese and Pear Dressing for the salad. Here is what you will need.

Herbed Goat Cheese and Pear Dressing

1/3 cup extra-virgin olive oil

3 tablespoons pear nectar

1 1/2 tablespoons white balsamic vinegar

1/2 tablespoon fresh lemon juice

1/4 teaspoon sweet garlic Dijon mustard

One half of a 6-ounce ripe red Bartlett pear, cored and diced, do not peel

1/2 cup crumbled goat cheese, with herbs

1/4 teaspoon Himalayan salt

1/4 teaspoon freshly crushed pepper corns

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Blend together in a blender, or food processor the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.

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Pour into your favorite dressing server, or a jar and set aside in the refrigerator.

Cooking The Chicken

If it has been 30 minutes, place marinated chicken into a 9 X 13 glass baking dish.

Bake chicken for 45 to 60 minutes or until chicken is cooked (about 165 degrees internal temperature) and golden brown on top. Set aside to cool about 5 minutes.

Butter Leaf Lettuce Salad

1 head butter leaf lettuce, cut into 4 wedges

1 avocado, halved, pitted, peeled and sliced

1/2 half of a 6 ounce ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced

1/3 cup pecan pieces

1/3 cup dried fruit mix, such as blueberries, cherries, cranberries, and raisins

Place the Butter leaf lettuce wedges on 4 salad plates or one side of a dinner plate. Arrange the avocado slices, pear slices, pecan pieces, and dried fruit over the lettuce. Drizzle with the dressing.

Next add to each plate two pieces of cooked Greek Marinated Chicken and serve.

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Enjoy these Greek inspired dishes as well:

• Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread
• Greek Cucumber Yogurt Sauce for Gyros
• Greek Grilled Chicken
• Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce

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