Village Salad

5 from 1 vote
Print Pin
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 719kcal

Ingredients

Watermelon

  • 1 cup Watermelon diced
  • 1/2 TBSP Fresh mint

Corn

  • 1 ear Corn on the cob
  • 2 tsp Butter

Marinade

  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 3 tsp Lemon juice to taste
  • 6 TBSP Extra-virgin olive oil to taste

Salad

  • 12 oz Chicken breast boneless skinless butterflied
  • 2 hunks Greek bread nice big hunk
  • 1 large Tomato sliced into wedges
  • 1 cup Cucumber sliced 1/2 in thick into half circles
  • 1/4 cup Red onion sliced thin
  • 1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
  • 3 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
  • 1 TBSP White vinegar to taste

Beverage

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Make the watermelon: Toss the watermelon and mint together in a bowl. Lightly drizzle with olive oil and lightly season with salt to taste. Refrigerate until ready to serve.
  • Preheat a grill or griddle pan on medium heat.
  • Prep the salad ingredients per instruction above.
  • In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
  • Make the chicken: Brush the chicken with the marinade on one side and season with salt and pepper. (set some of the marinade aside for brushing the chicken, do not place your brushing tool back into the marinade if it has touched the raw chicken).
  • Brush the bread on one side with the marinade as well.
  • Place the brushed side of the chicken on the grill or griddle pan, then use a spoon to drizzle a little more marinade over the top, once nicely marked (about 6 minutes), flip the chicken over, brush with reserved marinade for the chicken. Close the grill (or cover pan with a lid) and cook for another 6 minutes to an internal temperature of 160 degrees using a thermometer. Once cooked, set aside to rest for 5 minutes.
  • Grill the corn and bread at the same time as the chicken. Turn the corn occasionally, until nicely charred and tender. Lightly grill the bread brushed side down until golden brown. Remove from the grill.
  • Finish the corn: Lather with butter right before serving and lightly season with salt.
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, feta, with the remaining marinade. Add white vinegar to taste.
  • Serve: Enjoy the chicken with bread, corn, salad (served in a bowl with the juices), minted watermelon, and sparkling water.

Nutrition

Calories: 719kcal | Carbohydrates: 27g | Protein: 26g | Fat: 58g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 869mg | Potassium: 1059mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2215IU | Vitamin C: 38mg | Calcium: 209mg | Iron: 2mg

Village Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 719 kcal

Ingredients
 
 

Watermelon

  • 1 cup Watermelon diced
  • 1/2 TBSP Fresh mint

Corn

  • 1 ear Corn on the cob
  • 2 tsp Butter

Marinade

  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 3 tsp Lemon juice to taste
  • 6 TBSP Extra-virgin olive oil to taste

Salad

  • 12 oz Chicken breast boneless skinless butterflied
  • 2 hunks Greek bread nice big hunk
  • 1 large Tomato sliced into wedges
  • 1 cup Cucumber sliced 1/2 in thick into half circles
  • 1/4 cup Red onion sliced thin
  • 1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
  • 3 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
  • 1 TBSP White vinegar to taste

Beverage

  • 24 oz Sparkling water cold

Instructions
 

  • Make the watermelon: Toss the watermelon and mint together in a bowl. Lightly drizzle with olive oil and lightly season with salt to taste. Refrigerate until ready to serve.
  • Preheat a grill or griddle pan on medium heat.
  • Prep the salad ingredients per instruction above.
  • In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
  • Make the chicken: Brush the chicken with the marinade on one side and season with salt and pepper. (set some of the marinade aside for brushing the chicken, do not place your brushing tool back into the marinade if it has touched the raw chicken).
  • Brush the bread on one side with the marinade as well.
  • Place the brushed side of the chicken on the grill or griddle pan, then use a spoon to drizzle a little more marinade over the top, once nicely marked (about 6 minutes), flip the chicken over, brush with reserved marinade for the chicken. Close the grill (or cover pan with a lid) and cook for another 6 minutes to an internal temperature of 160 degrees using a thermometer. Once cooked, set aside to rest for 5 minutes.
  • Grill the corn and bread at the same time as the chicken. Turn the corn occasionally, until nicely charred and tender. Lightly grill the bread brushed side down until golden brown. Remove from the grill.
  • Finish the corn: Lather with butter right before serving and lightly season with salt.
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, feta, with the remaining marinade. Add white vinegar to taste.
  • Serve: Enjoy the chicken with bread, corn, salad (served in a bowl with the juices), minted watermelon, and sparkling water.

Nutrition

Calories: 719kcalCarbohydrates: 27gProtein: 26gFat: 58gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 0.2gCholesterol: 88mgSodium: 869mgPotassium: 1059mgFiber: 5gSugar: 14gVitamin A: 2215IUVitamin C: 38mgCalcium: 209mgIron: 2mg
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