recipe of the day. Easy Mediterranean chicken salad

Easy Mediterranean Chicken Salad <?XML:NAMESPACE PREFIX = “O” />

Cuisine: Mediterranean

Serves: 4


Marinade and Dressing

2 tbsp. light olive oil

2 tbsp. balsamic vinegar

Juice of one lemon (about ¼ cup)

2 tbsp. of water

2 cloves of finely minced garlic

2 tbsp. of chopped fresh parsley

1 tbsp. of chopped fresh oregano

1½ tbsp. of chopped fresh basil

Dash of sea salt and cracked black pepper

4 boneless, skinless chicken breasts (about 1 pound)

1 tbsp. of olive oil


2 cups of Romaine lettuce leaves

1 medium cucumber, diced

2 small bell peppers, diced

2 tomatoes, diced

1 red onion, sliced

1 avocado, sliced

4 oz. Feta cheese (omit for Paleo and Whole30)

⅓ Cup black olives, sliced (optional)

To Garnish:

Lemon slices


Place all of the ingredients for the marinade in a Mason jar and shake well. Place the chicken breasts in a large bowl and pour out half of the marinade over them. Place the bowl in the fridge for 30 minutes. (If you have time, let it marinade up to two hours so the flavors will combine even more.) Place the left over marinade in the fridge to use later as a dressing for the salad. Remove the chicken and add 1 tbsp. of olive oil to a nonstick pan over medium high heat. Cook the chicken on both sides until it is lightly browned and cooked through – about 10-15 minutes depending on the thickness of your chicken breasts. Allow it to rest for 5 minutes while you prepare the salad. Place all of the salad ingredients except for the avocado and Feta cheese in a bowl. Add the reserved dressing and toss the salad. Slice the chicken breasts on the diagonal and arrange the chicken and avocado over the salad and sprinkle with the Feta cheese. Enjoy!


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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