I got this idea for warm chicken salad from Katerina at Culinary Flavors. I don’t know if you remember, Katerina is a dear blogger friend that when we were in Greece she and her husband received us so graciously, hosting us to a wonderful dinner at the local Greek restaurant, and we learned so much about the culture and life in Greece. Anyway, when I saw this recipe on her blog I thought, yes…I can use this recipe for chicken and make it into a meal by layering Katerina’s Mediterranean Chicken Stir-Fry on a bed of greens. No need to mention (although I just did it), my husband was giving me compliments throughout the dinner…I had to acknowledge that the tasty chicken recipe came from Katerina, which was nice, because during dinner we could again share memories of our trips to Turkey and Greece…
Since the weather is getting warm here in Southern California and the days longer, I love this kind of meal, simple, quick, easy and tasty so we have time to walk at the beach after dinner before gets dark.
I adapted the recipe since I am cooking for 2 people, and please hop Katerina’s site Culinary Flavors for more details. So here is the simple recipe for this tasty chicken
2 chicken breasts, boneless, skinless cut in small cubes
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon brown sugar
1 garlic clove, finely chopped
1 pinch of dried oregano
1 pinch of dried basil
1 pinch of thyme
1 pinch of rosemary
Parsley chopped to taste
Salt and pepper to your taste
Greens of your preference
Place all the ingredients together, mix the chicken with the herbs, and let it marinated for 30 minutes to 1 hour.
In a wok or frying pan over medium-high heat and stir-fry the chicken until cooked and golden brown. Set aside.
On a plate spread the greens, tomatoes and Kalamata olives, and top with the stir-fried chicken. Serve immediately.
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