Mediterranean Crispy Chicken Salad

Instructions

1. 1

   Preheat the oven to 200°C. Season the chicken breast with salt and black pepper. Bake for 15 minutes, then let it rest for 5 minutes.

   Tip: For crispy skin, pat the chicken dry with paper towels before baking.

2. 2

   In a large bowl, combine the mixed greens, cucumber, red onion, and red bell pepper.

   Tip: Use a large enough bowl to allow for easy salad-making.

3. 3

   Cut the cooked chicken into bite-sized pieces and add it to the bowl.

   Tip: Use two forks to shred the chicken into tender strips.

4. 4

   In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, salt, and black pepper.

   Tip: This dressing is the perfect balance of tangy and creamy.

5. 5

   Toss the salad with the dressing until everything is well coated.

   Tip: Don't over-dress the salad – you want to be able to taste the individual ingredients.

6. 6

   Top the salad with crumbled feta cheese, chopped parsley, and Kalamata olives.

   Tip: These ingredients add a salty, savory flavor to the dish.

7. 7

   Serve immediately and enjoy!

   Tip: This salad is best served fresh, but it can be refrigerated for up to 24 hours.

8. 8

   Garnish with additional parsley, if desired.

   Tip: This adds a pop of color to the dish and a fresh flavor.