Greek Salad with Grilled Chicken Breast and Lemon-Herb Dressing

Allergens

None

Ingredients

• 4 oz boneless, skinless chicken breast 1 cup cherry tomatoes, halved 1/2 English cucumber, thinly sliced 1/2 red onion, thinly sliced 1/2 cup kalamata olives, pitted 1/4 cup crumbled feta cheese (optional) 2 cups mixed baby greens 2 tbsp extra
• virgin olive oil 2 tbsp fresh lemon juice 1 clove garlic, minced 1 tsp dried oregano Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing. Set aside.
2. Season the chicken breast with salt and pepper, then grill or pan fry over medium heat for 6 8 minutes per side, until cooked through. Allow to rest for a few minutes, then slice into thin strips.
3. In a separate bowl, combine the cherry tomatoes, cucumber, red onion, kalamata olives, and mixed greens. Add the chicken strips and optional feta cheese, and toss with the dressing to evenly coat.
4. Serve immediately, garnishing with additional fresh herbs or a sprinkle of feta cheese if desired.

Chef’s Insight

Use fresh herbs like dill, parsley, or basil to enhance the flavors of this Greek-inspired dish.

Notes

You can replace cherry tomatoes with larger tomatoes and cut them into wedges if preferred.