My Greek salad with chicken is so delicious and satisfying, and it is inspired by Zoe's Kitchen. Tomatoes, cucumbers, kalamata olives, feta cheese, bell pepper rings, caramelized onion.
Make the Greek Red Wine Vinaigrette, and set aside.
Cook the Instant Pot chicken breasts, and add sliced red potatoes (optional)
While the chicken is cooking, make your caramelized onion.
Start with a bed of greens, and on the tomato, cucumber, bell pepper, olives and feta.
Let the chicken rest for a few minutes (uncovered) while the onions are still cooking, and then slice when you are ready to serve.
Add the chicken and caramelized onion on top.
Top with dressing (and more feta, if you wish).
Optional: I put my potatoes on the side (as not to wilt the lettuce with their warmth), add salt and pepper and pour dressing on them. If you already have the potato salad made ahead, you can add a scoop to the bottom before you add your mixed greens to the plate.
Serve and enjoy.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.