Preparation Info

Greek Garlic Chicken Salad with Charred Tomato Vinaigrette

Made With Our

Roasted Garlic Oil

Item: 551004


    Chicken Salad:
  • 2 whole chicken breasts, skinless and pounded
  • 2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
  • Salt and pepper
  • 1/2 cup black olives, chopped
  • 1 cucumber, peeled and seeded
  • 1/2 cup Feta cheese, crumbled
  • 1/2 head Romaine lettuce, cleaned and chopped

  • Charred Tomato Vinaigrette:
  • 1 egg
  • 1 1/2 cup Stonewall Kitchen California Extra Virgin Olive Oil
  • 4 sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1 large tomato, sliced and charred on the grill
  • Salt and pepper
  • 1 teaspoon fresh garlic, minced
  • 1/2 cup white wine vinegar
  • 1/2 cup lemon juice


  1. For the chicken salad, rub whole breast of chicken with Roasted Garlic Oil, salt and pepper.
  2. Grill until done, about 10 minutes. Remove chicken from grill and let cool.
  3. Combine all other ingredients for the salad in a bowl and cut chicken into strips. Prepare the dressing.
  4. For the dressing, puree charred tomato and set aside. Beat egg and slowly beat in oil until it is emulsified. Add the remaining ingredients. Whisk together and chill.