Chicken Salad with Romaine Leaves, Olives & Feta Cheese

A delicious spin on a traditional Greek salad with finely shredded crunchy romaine leaves by adding finely cubed deliciously baked chicken breast. Season chicken generously with salt and harissa spice powder. This flavor packed spice is widely used in North African and Middle Eastern cooking and has my favorite combination of spices: cumin, coriander, caraway, garlic and smoked hot chili peppers. Drizzle the chicken breast with olive oil and bake it in the oven. Meanwhile, chop all the vegetables- sweet cherry tomatoes, English cucumber and briny Kalamata olives.  Depending on personal preference you can substitute feta with goat cheese, either way it’s delightful! The simple dressing of olive oil and a pinch of cayenne pepper accentuates and ties in all the flavors. With its combination of strong flavors and crunchy texture this main course salad makes a really satisfying crowd-pleasing dish!

Ingredients: chicken breast, romaine lettuce, cherry tomatoes, cucumber, olives, parsley, shallot, quail eggs, feta cheese, olive oil, salt, harissa spice.

I love using cherry tomatoes in all my salads, they are just so much sweeter and firmer than regular vine tomatoes. If you can’t find quail eggs, substitute with 1 or 2 hard boiled chicken eggs.

Bake the chicken: Preheat the oven to 425 F. Line baking sheet with foil and place chicken breast on top. Drizzle poultry with olive oil.

Season generously with salt and harissa spice.

Bake for 15-20 minutes depending on the breasts thickness, instant thermometer should register 165 F.

Let cool slightly, then chop the breasts into small cubes.

Carefully separate romaine leaves and wash them under cold running water.  Kitchen tip:  Triple-washed romaine leaves sold in a plastic box will save tons of time if you can find those, otherwise, thoroughly drain the leaves on paper towels to avoid the salad getting mushy.

Finely chop romain leaves.

Cut cherry tomatoes in half.

And then cut each half in three pieces.

Slice cucumber and then finely dice it.

Cut Kalamata olives into small rounds. Kalamata olives are cured in either vinegar or olive oil and have a delicious meaty texture and briny taste.

Finely chop parsley.

Peel quail eggs and cut in half.

Assemble the salad: In a large bowl, place lettuce, tomatoes, cucumber, olives, shallot, parsley and cheese. Add chopped chicken, drizzle with olive oil and season with salt and freshly ground black pepper, mix to combine. Garnish with quail eggs.

Bon Appétit!

Svitlana