Mediterranean chicken salad
Mediterranean chicken salad
This is a super filling and delicious salad. You can eat this salad as a full meal!
Ingredients
For marinade/dressing:
- 1/2 cup extra virgin olive oil
- Juice from 1 lemon or about 1/3 cup
- 1 1/2 teaspoon Dijon mustard
- 2 tablespoon chopped parsley
- Salt and pepper to taste
For salad:
- 2-3 chicken breasts filleted and cut in half (each breast makes 4 thin pieces)
- 2 Persian cucumbers or 1/3 English cucumber diced
- 1 head romaine washes and chopped
- 1 – 5oz package baby spinach washed and chopped
- 1/2 -1 cup cooked red quinoa
- 1 cup diced feta or feta crumbles
- 10-12 mini San Marzano or cherry tomatoes
- 1/2 cup sliced almonds or whatever you have on hand for extra crunch
- Crushed dried mint for garnish or just add more fresh chopped parsley to your liking
Instructions
- – Combine all ingredients for marinade, mix well and add 1/3 of marinade to chicken. – Set aside in fridge for 1 hour
- – In a medium pan set to medium heat, add half of your chicken in one even layer, making sure not to overcrowd the pan. Once chicken is fully cooked and browned on both sides, remove and set aside on plate.Do the same for the remaining chicken breasts and set aside and allow to cool slightly
- – Add chopped romaine and spinach to a bowl. Lay the quinoa, tomatoes, cucumber, feta and almonds in separate rows on top
- – Slice the chicken breasts to your liking and add as another row on top of the salad
- – Top salad with remaining dressing (mix first to be sure oil and lemon juice has not separated), dried mint and a squeeze of fresh lemon juice and enjoy!
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