Anti Inflammatory Mediterranean Chicken Salad with Feta and Olives

Total time35 min

Prep time20 min

Cook time15 min

Anti Inflammatory Mediterranean Chicken Salad with Feta and Olives

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the vinaigrette

3 tbsp olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp red wine vinegar
½ tsp dried oregano
½ tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

2 romaine lettuce hearts, chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1 english cucumber, halved lengthwise and sliced into half-moons
½ cup kalamata olives, pitted and halved
⅓ cup red onion, thinly sliced
¾ cup crumbled feta cheese

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, Dijon mustard, salt, and pepper until the dressing is emulsified and slightly thickened. Set aside.
2
Pat the chicken breasts dry and rub them all over with the olive oil, oregano, garlic powder, salt, and pepper.

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