A vibrant Mediterranean salad featuring grilled chicken, crisp cucumbers, kalamata olives, crumbled feta, and fresh greens. Balanced with healthy fats, lean protein, and refreshing vegetables.
Chicken Breast (1.5 lbs) (Boneless, skinless; slice into strips)
Olive Oil (1/4 cup) (Extra virgin variety)
Dried Oregano (1 tbsp) (Substitute fresh if available)
Kalamata Olives (1/2 cup) (Pitted and halved)
Feta Cheese (1/2 cup) (Crumbled; use sheep milk variety)
Cucumber (1 large) (English variety; diced)
Cherry Tomatoes (1 cup) (Halved)
Red Onion (1/4 cup) (Thinly sliced)
Lemon Juice (1/4 cup) (For marinade)
Garlic (1 clove) (Minced)
Whisk olive oil, lemon juice, minced garlic, and oregano in a medium bowl to create the marinade
Submerge chicken strips in the mixture for at least 30 minutes in the refrigerator
Heat a large skillet or grill pan over medium-high heat until hot
Sear chicken strips for 5-6 minutes per side until the internal temperature reaches 165°F
Remove chicken from heat and let rest for five minutes
Distribute fresh romaine lettuce or mixed baby greens into four separate serving bowls
Arrange cooked chicken, diced cucumbers, tomatoes, olives, and red onion slices over the greens
Top with crumbled feta cheese before serving
Marinate chicken for at least 30 minutes
Use thick-cut English cucumbers for texture
Feta can be substituted with vegan alternative if needed
Meal prep-friendly: Store components separately until serving
Find it online: https://www.blinkitchen.com/perfect-greek-chicken-salad-bowl/