Sunrise Mediterranean Salad with Lemon-Garlic Chicken

Allergens

Egg, Soy, Dairy (optional)

Ingredients

• 4 boneless, skinless chicken breasts 1/4 cup freshly squeezed lemon juice (2 lemons) 6 cloves garlic, minced 3 tablespoons olive oil, divided Salt and pepper, to taste 8 cups mixed salad greens 1 cup cherry tomatoes, halved 1 cucumber, sliced 1/2 cup Kalamata olives, pitted 1/4 cup red onion, thinly sliced 1/2 cup feta cheese, crumbled (optional)

Instructions

1. In a large ziplock bag or shallow dish, combine chicken breasts, lemon juice, minced garlic, and 2 tablespoons of olive oil. Season with salt and pepper. Marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Heat a grill or grill pan over medium high heat. Grill chicken until cooked through and golden brown, about 5 6 minutes per side. Let rest for 5 minutes, then slice into strips.
3. In a large salad bowl, toss together mixed greens, cherry tomatoes, cucumber, olives, red onion, and feta cheese (if using). Add chicken and toss again to combine.
4. Drizzle with remaining olive oil and serve immediately.

Chef’s Insight

Use fresh lemon juice and high-quality olive oil to enhance the flavors of this dish.