High Fructose Corn Syrup Free Greek Power Salad with Herb-Lemon Dressing
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For the dressing
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 small clove garlic, finely grated
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- ½ cup pitted kalamata olives, halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped
For serving
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl, stir together the oregano, turmeric, ginger, and salt for the chicken. Pat the chicken breasts dry, then rub all over with 2 tbsp olive oil and the spice mixture.
- 2
Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
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