Pecan Free Mediterranean Chicken Caesar Salad with Feta and Olives
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (2 large)
- 2 tbsp olive oil
- 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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