Mediterranean Diet Friendly Mediterranean Chicken Caesar Salad with Feta and Olives

Total time35 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Mediterranean Chicken Caesar Salad with Feta and Olives

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the dressing

2 pasteurized egg yolks
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp dijon mustard
4 anchovy fillets, finely minced
1 small garlic clove, finely grated
½ cup olive oil
⅓ cup finely grated parmesan cheese
salt and pepper to taste

For the salad

2 large romaine lettuce hearts, chopped into 1-inch pieces
½ cup kalamata olives, pitted and halved
½ cup crumbled feta cheese
⅓ cup sun-dried tomatoes, drained and roughly chopped
1 cup croutons

For serving

¼ cup shaved parmesan cheese
lemon wedges (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the olive oil, dried oregano, garlic powder, salt, and black pepper, then rub the mixture evenly over both sides of the chicken.
2
Heat a large skillet or grill pan over medium-high heat until a drop of water evaporates on contact. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep 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 let rest for 5 minutes, then slice crosswise into 1/2-inch strips.

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