Greek Summer Salad Bowl with Grilled Chicken

Allergens

Dairy, Soy, Nuts (optional)

Ingredients

• 4 oz chicken breast, boneless and skinless
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 cup mixed salad greens
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Season the chicken breast with salt and pepper. Grill or pan sear for about 6 8 minutes per side until fully cooked. Let it rest for a few minutes before slicing.
2. In a large bowl, combine cherry tomatoes, cucumber, salad greens, olives, feta cheese, red onion, parsley, and dill. Toss gently to mix.
3. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl for the dressing.
4. Drizzle the dressing over the salad and toss again.
5. Arrange the sliced chicken on top of the salad, and serve immediately.

Chef’s Insight

This dish is perfect for those who crave a light yet satisfying meal full of protein and nutrients.

Notes

This recipe is low in carbs and high in protein, making it ideal for a low-carb diet.