Mediterranean Salad

By Peggie

Ingredients

• 1 chicken breast
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill
• salt and pepper, to taste
• Dressing
• 1/3 cup greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 clove garlic, minced
• 1 tablespoon fresh dill
• salt and pepper, to taste
• Toppings
• 1 head romaine lettuce, chopped
• 1/2 cup cucumber, sliced and halved
• 1/2 cup olives, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry or grape tomatoes, halved
• 1/2 cup feta, crumbled

Preparation

Step 1

1. Preheat oven to 400°F/200°C. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
2. Bake for 35-40 minutes until internal temperature reaches 165°F/75°C and the juices run clear.
3. Slice thinly or cube chicken, cutting to your preference for topping the salad.
4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
5. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
6. Enjoy!