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This salad boasts such beautiful and vibrant colors plus it’s packed and loaded with so much nutrition. Clean Eating Approved!
❤Rachel
Vibrant Mediterranean Chicken Salad
DELICIOUS Salad idea for your Clean Eating lifestyle!
This salad boasts such beautiful and vibrant colors plus it’s packed and loaded with so much nutrition. Clean Eating Approved!Makes 4 servings
Makes 4 servingsIngredients:
Marinade/Dressing:
- 2 Tbsps olive oil
- juice of 1 fresh lemon
- 2 Tbsps red wine vinegar
- 2 Tbsps fresh chopped parsley
- 2 tsps dried basil
- 2 tsps fresh garlic, minced
- 1 tsp dried oregano
- 1 tsp sea salt
- pepper, to taste
- 1 lb. chicken breasts
Salad:
Salad:- 6 cups Romaine leaves, chopped
- 1 large cucumber, diced
- 2 tomatoes, diced
- 1 red onion, sliced thin
- 1 avocado, sliced
- ⅓ cup Kalamata olives
- Fresh lemon wedges, to serve
Instructions:
Whisk all of the marinade/dressing ingredients in a glass mixing bowl. Pour out/separate half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). Meanwhile, prep all the veggies for the salad and place them on a large platter or bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing and mix well. Serve with lemon wedges.
Enjoy!
❤Rachel
Ingredients
Marinade/Dressing:
- 2 Tbsps olive oil
- juice of 1 fresh lemon
- 2 Tbsps red wine vinegar
- 2 Tbsps fresh chopped parsley
- 2 tsps dried basil
- 2 tsps fresh garlic, minced
- 1 tsp dried oregano
- 1 tsp sea salt
- pepper, to taste
- 1 lb. chicken breasts
Salad:
- 6 cups Romaine leaves, chopped
- 1 large cucumber, diced
- 2 tomatoes, diced
- 1 red onion, sliced thin
- 1 avocado, sliced
- ⅓ cup Kalamata olives
- Fresh lemon wedges, to serve
Instructions
- Whisk all of the marinade/dressing ingredients in a glass mixing bowl. Pour out/separate half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
- Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). Meanwhile, prep all the veggies for the salad and place them on a large platter or bowl.
- Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing and mix well. Serve with lemon wedges.
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