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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Greek Chicken Salad w/ Roasted Red Pepper Dressing

Greek Chicken Salad w/ Roasted Red Pepper Dressing

The Breakdown: 

Serving Size (4 servings)

For the Salad:

  • Romaine Hearts - 3, washed and chopped
  • Red Onion - 1/2, sliced in strips
  • Grape Tomatoes - 1 cup, washed and sliced
  • Cucumber - 1, diced
  • Chickpeas - 1/3 cup, drained and washed
  • Capers - 2 tbsp. 
  • Kalamata Olives - 1/2 cup
  • Peperoncino Peppers - 1/2 cup, chopped
  • Black Pepper

For the Chicken:

  • Boneless Skinless Chicken Breast - 1 breast, butterflied
  • Sherry Vinegar - 2 tbsp.
  • Dijon Mustard - 1 tbsp.
  • Oregano - 1/2 tbsp.
  • S&P

For the Roasted Red Pepper Dressing:

  • Red Bell Pepper - 1, roasted and peeled
  • Chickpeas - 1/3 cup, drained and washed
  • Basil - 1 bunch
  • Low Fat Feta Cheese - 1/3 cup
  • Lemon - Juice of 1/2
  • Sherry Vinegar - 1/4 cup
  • EVOO - 1/4 cup
  • Garlic - 1 clove
  • S&P


How to:

For the Chicken:

1. Mix Sherry vinegar, dijon and oregano

2. Season both sides of butterflied chicken with salt and pepper

3. Pour marinade over chicken, add to plastic bag or dish and refrigerate for 30 minutes

4. Move on to dressing


For the Dressing: 

1. Preheat oven to broil

2. Once oven has reached desired heat, add pepper and roast until outside has charred and softened

3. Remove from heat and add to paper bag and close or add to bowl and cover completely for 10 minutes

4. Lower heat to 425 degrees (for the chicken)

5. After 10 minutes, slice stem off pepper and deseed carefully. Add pepper to food processor/blender

6. Add drained and washed chickpeas, feta cheese, basil, garlic, lemon juice, salt and pepper and mix

7. Include the EVOO and Sherry vinegar and mix again until a smooth consistency

8. Set aside and let cool


For the Chicken (part 2):

9. Place chicken in the oven and cook at 425 degrees

10. Move on to salad prep and remove chicken after 22-24 minutes or until chicken is cooked thru



For the Salad:

11. Add all ingredients to a large bowl

12. Top with sliced cook chicken, mix with chicken and enjoy


Tips & Tricks:

  • After roasting the pepper and removing from the oven, spread the chickpeas reserved for the salad across the same pan. Drizzle with olive oil, salt and pepper and roast for 10 minutes. The chickpeas will become crispy and add a nice texture to the bite of the salad. 


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