Off the menu: Notable’s Rotisserie Chicken Greek Salad

Yield: Serves 4-6

Some restaurant dishes are absolute classics, like the rotisserie chicken at Notable, so we were thrilled to hear from a reader asking for the Greek salad recipe where it’s the star. Many thanks to chef Michael Noble for sharing his secrets with Culinaire!

photography by Ingrid Kuenzel.

Ingredients

2 large chicken breasts

1 bell pepper, deseeded and cut into large dice

1 large English cucumber, cut into large dice

8 cocktail tomatoes (golf ball size)

1/2 red onion, sliced into slivers

450 g mixed greens

200 g feta cheese

Provencal Dressing

100 g shallot, minced

25 g garlic, minced

20 g parley leaves

160 g Kalamata olives

150 g grainy mustard

1 lemon, zested and juiced

¾ cup (180 mL) red wine vinegar

¾ cup (180 mL) tomato juice

1¼ cups (300 mL) vegetable oil

2 cups (500 mL) olive oil

Preparation

  1. Grill chicken breast to 165º F, and once cooked allow to cool to room temperature. Pull the meat to bite size pieces.
  2. In a large bowl, add all the rest of your ingredients except the feta cheese.
  3. Mix with enough of the dressing (instructions below) to coat the salad.
  4. Place in to a serving platter or into individual bowls and garnish with crumbled feta.
  5. Provencal Dressing
  6. Mix all the ingredients apart from the two oils in a food processer until smooth.
  7. Slowly incorporate oils into puree until combined.
  8. Let food processer run for 5 minutes to completely emulsify the dressing.
http://culinairemagazine.ca/off-the-menu-notable-s-rotisserie-chicken-greek-salad/

*The good news is that you can even grab one of Notable’s free-range Happy Chickens to go –how easy is that!

If there’s a dish in a local restaurant that you’d love to know how to make, send us a message here, and we’ll do our very best to track down the recipe for you!

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