Mediterranean Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is one of my go to recipes when I want something fresh and satisfying without spending hours in the kitchen. The whole thing comes together in under 50 minutes, and honestly, most of that is just cooking the chicken. I love using feta cheese in this salad because it adds such a wonderful tangy flavor, and studies show that the probiotics in fermented cheese can support your digestive health. The beauty of this dish is how simple it really is to throw together. You just cook some chicken, chop your vegetables, toss everything with a bright lemon vinaigrette, and you've got a complete meal that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 400boneless chicken breast
- 200mixed greens
- 1red onion(thinly sliced)
- 1cucumber(sliced)
- 150feta cheese
- 100kalamata olives
- 150artichoke hearts(canned)
- 20chopped fresh parsley
- 50 mllemon juice
- 100 mlolive oil
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Season the chicken breast with salt, pepper, and a squeeze of lemon juice.
- 3
Roast the chicken in the preheated oven for 15-20 minutes, or until cooked through.
- 4
In a large bowl, combine the mixed greens, red onion, cucumber, feta cheese, olives, and artichoke hearts.
- 5
In a small bowl, whisk together the lemon juice and olive oil.
- 6
Pour the dressing over the salad and toss to combine.
- 7
Slice the roasted chicken breast into thin strips and add to the salad.
- 8
Garnish with chopped parsley and serve immediately.
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