17 September, 2015

Greek Marinated Chicken With Butter Leaf Lettuce Salad

Comments : 7 Posted in : Chicken, Mediterranean on September 17, 2015 by : Cook Plate Fork Tags: 12-hour clock, Acorn squash, Alexander the Great, Apple pie, Avocado, Bartlett red pears, cilantro, dried fruit, Fast casual restaurant, Goat cheese, Greek cuisine, Greek food, Greek history, herbed goat cheese, lamb, Marinated Chicken, Mediterranean cuisine, Mediterranean Sea, Olive oil, olives, pear dressing, Pork, red pears, Strained yogurt, white balsamic vinegar

Greek food or Mediterranean cuisine has a lot of splendid flavors. Such as olives and olive oil with its three primary flavors: bitterness, pungency and fruitiness. There is also lemon juice, cheese, eggplant, zucchini, yogurt, herbs, wine, fish, lamb, poultry, rabbit and pork.

Greece has a culinary tradition of some 4,000 years. Yes, 4,000 years to perfect their flavorful culinary meals and desserts.

Ancient Greek cuisine rarely included meat in their food preparations as it was not readily available.

But fish was always available, as well as today, their more common source of animal protein.

Their favorite beverages are Portokalada (orangeade) and Lemonada (lemonade). These beverages have been popular in Greece since 1971. These refreshing beverages are served everywhere, in Greek homes, cafes, taverns, and restaurants. They are made with fresh strained orange juice or lemon juice, and mixed with the choice of carbonated water or flat mineral water, and sugar is added to taste.

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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. 

Greek Marinated Chicken

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)

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.

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.

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

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.

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

Next preheat your oven to 375 degrees. If it has been 30 minutes, remove chicken from glass bowl and place 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.

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

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