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Healthy Mediterranean Salad

by Jody Duits

Ingredients

for 2 servings

  • 1 chicken breast
  • 1 tablespoon
    olive oil
  • 1 tablespoon
    lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon
    fresh dill
  • salt, to taste
  • pepper, to taste

Dressing

  • ⅓ cup
    greek yogurt (95 g)
  • 2 tablespoons
    olive oil
  • 1 tablespoon
    red wine vinegar
  • 1 tablespoon
    lemon juice
  • 2 tablespoons
    water
  • 1 clove garlic, minced
  • 1 tablespoon
    fresh dill
  • salt, to taste
  • pepper, to taste

Toppings

  • 1 head romaine lettuce
  • ½ cup
    cucumber, sliced and halved (65 g)
  • ½ cup
    olive, halved (90 g)
  • ½ cup
    red onion, thinly sliced (75 g)
  • ½ cup
    cherry tomato, halved (100 g)
  • ½ cup
    feta cheese, crumbled (75 g)

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
  3. Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear.
  4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
  5. Slice thinly or cube chicken, cutting to your preference for topping the salad.
  6. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
  7. Enjoy!
 

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