Greek-style Cobb salad

Ingredients

• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 teaspoon dry Greek oregano
• 1 large chicken breast
• 1 head romaine lettuce
• 2 eggs
• 1 medium tomato, cut into small dice
• 1/2 large cucumber
• 10 Kalamata olives, approximately
• 1/3 cup cubed feta cheese
• 2 tbsp finely chopped red onion
• 1/4 cup olive oil
• 1/4 cup vegetable or avocado oil
• 2 tbsp red wine vinegar
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh basil
• 1/2 teaspoon chopped fresh chives
• 1/4 teaspoon dry Greek oregano

Instructions

1. 1

   marinate: Prepare the ladolemono (olive oil and lemon marinade) for your chicken by whisking together the olive oil, lemon juice and oregano. Pour the ladolemono over the chicken and let it rest in the refrigerator for several hours or overnight.

2. 2

   cut: Remove the chicken from the marinade and pat it dry. Grill your chicken until it is cooked through and set aside. When it has cooled, cut it into cubes.

3. 3

   Boil your eggs for 10 minutes so that they are hard-boiled. When they are ready, submerge them in cold water to cool them. Peel your eggs and cut them in half, and then into quarters.

4. 4

   wash: Prepare your romaine lettuce by washing the leaves and chopping them into 1 inch strips. Dry the lettuce well.

5. 5

   arrange: Select a large shallow bowl. Arrange your lettuce in the bottom of the bowl. Now you will arrange the ingredients in sections on top of your salad. You can either follow our instructions, or arrange things as you prefer. We like to arrange the ingredients as follows:

6. 6

   Strip of chicken cubesA row of Kalamata olivesHard boiled eggsTomatoesSliced cucumberFeta cheeseRed onion

7. 7

   combine: In a mason jar combine all of the ingredients for the dressing and shake well to combine. Pour the dressing over the arranged salad and serve.

8. 8

   toss: Upon serving, toss to combine all of the ingredients.

9. 9

   Enjoy!