Description
A vibrant and refreshing salad featuring juicy seasoned chicken, crisp vegetables, olives, and feta cheese tossed in a bright lemon dressing inspired by Mediterranean flavors.
Ingredients
2 large boneless skinless chicken breasts (about 450 g / 1 lb)
2 tablespoons olive oil (30 ml)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon black pepper
¾ teaspoon salt
Juice of ½ lemon (15 ml)
4 cups chopped romaine lettuce (160 g)
1 cup cherry tomatoes, halved (150 g)
1 medium cucumber, diced (200 g)
¼ cup sliced red onion (30 g)
½ cup kalamata olives, sliced (80 g)
½ cup crumbled feta cheese (75 g)
¼ cup chopped parsley (15 g)
3 tablespoons olive oil (45 ml)
2 tablespoons lemon juice (30 ml)
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Pat the chicken breasts dry and rub them with olive oil, paprika, oregano, garlic powder, salt, pepper, and lemon juice. Let marinate for 15–20 minutes.
Heat a grill pan over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. Rest for 5 minutes, then slice.
In a large bowl combine romaine lettuce, tomatoes, cucumber, red onion, olives, and parsley.
In a small bowl whisk olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until combined.
Add sliced chicken to the salad, drizzle with dressing, and toss gently. Sprinkle feta cheese on top before serving.
Notes
For extra flavor, marinate the chicken for up to 2 hours.
Add cooked quinoa or couscous for a more filling meal.
Store dressing separately if preparing the salad ahead of time.
Fresh herbs like mint or basil can also be added for a brighter flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes