Greek-style Cobb salad

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5 from 2 votes

Greek-style Cobb salad

The Cobbopoulos; a delicious, Greek-style and inspired, Cobb salad

Prep Time40

Cook Time20

Marinating time4

Total Time5

Course: Light meal, Lunch, Main Course, Salad

Cuisine: American, Greek

Servings: servings

Calories: 610kcal

Author: Mia Kouppa

Ingredients

Ladolemono (olive oil and lemon marinade)

1/3 cup olive oil
3 tbsp fresh lemon juice
1 teaspoon dry Greek oregano

For the salad:

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

Salad dressing:

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

US Customary - Metric

Instructions

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.
1/3 cup olive oil, 3 tbsp fresh lemon juice, 1 teaspoon dry Greek oregano
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.
1 large chicken breast
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.
2 eggs
Prepare your romaine lettuce by washing the leaves and chopping them into 1 inch strips. Dry the lettuce well.
1 head romaine lettuce
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:
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
Strip of chicken cubes
A row of Kalamata olives
Hard boiled eggs
Tomatoes
Sliced cucumber
Feta cheese
Red onion
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.
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
Upon serving, toss to combine all of the ingredients.
Enjoy!

Nutrition