- Servings: 8
|2 lb||Skinless, boneless chicken breasts, cut into large cubes|
|Juice of 2 Limes or Lemons, about 6 tablespoons|
|3 Tbsp||Orange Juice|
|2 Tbsp||Reduced-sodium Soy Sauce|
|1 tsp||Ground Turmeric, optional|
|1 Tbsp||Snipped Fresh Oregano|
|4 cloves||Garlic, minced|
|1– 2 Tbsp||Olive Oil, or as needed|
|6 cups||Torn Mixed Salad Greens|
|½ cup||Cucumber Slices|
|¼ cup sliced||Pitted Ripe Olives|
|1||Tomato, halved and thinly sliced|
|1||Small Red Onion, thinly sliced|
|½ cup||Crumbled Feta Cheese, optional|
Place the chicken in a large glass bowl. Combine the lime or lemon juice, orange juice, soy sauce, turmeric, if using, oregano, and garlic. Cover the chicken and marinate overnight in the refrigerator. Drain chicken, discarding marinade. Place 1/4 cup all-purpose flour in a sturdy, clean plastic bag. Add chicken pieces, a few at a time, and shake to coat each piece of chicken with flour. Heat oil in a very large skillet over medium heat. Add the pieces, half at a time, and cook, stirring occasionally, until cooked through and tender. Keep warm. For salad, toss greens with cucumber, olives, tomato, onion, and vinaigrette in a large salad bowl.
Serve chicken with salad and sprinkle with cheese, if desired.
Note: Marinated chicken chunks can be skewered and grilled as for a shish kebab. Use high heat, about 400 degrees F, for about 10 to 15 minutes (check frequently) or place skewers on a grill and cook about 10 to 20 minutes, turning frequently to prevent burning but long enough to cook through.