👩🍳 Instructions
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1
Pat chicken breasts dry with paper towels. Rub with 1 tbsp olive oil, season with salt and pepper. Cook chicken by pan-frying, grilling, or baking until internal temperature reaches 165°F (74°C). Let rest 5-10 minutes, then dice.
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2
While chicken cooks, prepare dressing: whisk together extra virgin olive oil, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
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3
In a large bowl, combine diced chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, and chopped parsley.
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4
Pour dressing over salad ingredients and toss gently to coat. Serve immediately on its own or over mixed greens.
💡 Notes
For meal prepping, store dressing and salad components separately. Add dressing just before serving to maintain freshness. Feel free to add other Mediterranean favorites like bell peppers or artichoke hearts. Adjust saltiness based on your feta and olives.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
30g
Total Fat
28g
Saturated Fat
7g
Carbs
15g
Fiber
4g
Sugar
5g
Sodium
750mg
Cholesterol
90mg
