Lunch or Dinner
Lemon Mediterranean Chicken Salad
Lemon Herb Mediterranean Chicken Salad
Makes 2 servings
Each serving contains: 2 protein, 0 carb, 2 veg, 1 fat
Ingredients
Marinade/Dressing:
Makes 2 servings
Each serving contains: 2 protein, 0 carb, 2 veg, 1 fat
Ingredients
Marinade/Dressing:
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp water
- 2 tbsp red wine vinegar
- 2 tbsp fresh parsley, chopped
- 2 tsp dried basil
- 2 tsp garlic, minced
- 1 tsp dried oregano
- 1 tsp sea salt
- pepper to taste
Chicken:
- 1/2 Tbsp olive oil
- 9 oz chicken breast
- 2 cups romaine lettuce
- ½ cup cucumber
- ½ cup tomato
- ¼ cup red onion
- ¼ cup avocado
- 4 Kalamata olives
- 2 oz feta cheese
- 1/2 lemon cut into 2 wedges
- Whisk together all of the marinade/dressing ingredients in a large container. Pour half into a shallow dish and save the other half as dressing later.
- Add chicken to marinade in the shallow dish; marinade chicken for 15-30 minutes.
- While waiting for the chicken, prepare and mix all of the vegetables together except the lettuce.
- Heat 1 tbsp olive oil to grill pan over medium-high heat. Grill chicken on both sides until browned and cooked through. (Discard remaining marinade).
- Allow chicken to rest for 5 minutes.
- While chicken rests, arrange lettuce equally on 2 plates and divide vegetable mixture over the lettuce.
- Arrange chicken over salad, drizzle with remaining dressing and top with 1 oz of feta cheese on each salad. Serve with lemon wedges.