Ingredients
Units
Scale
Dressing
- 2 tbsp. olive oil
- 3 tbsp. red wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. kosher salt
- freshly ground black pepper
Salad
- 2 boneless, skinless chicken breasts
- 1 tbsp. olive oil
- kosher salt
- freshly ground black pepper
- dried oregano
- 10 ounces salad greens (My favorite is a mix of spinach and butter lettuce, but whatever greens you like will be great.)
- 1 bunch of green onions chopped
- 2 medium tomatoes chopped (or 3–4 roma tomatoes)
- 1 English cucumber diced
- 12 kalamata olives finely chopped
- 3 ounces reduced-fat feta cheese
Instructions
- Combine all dressing ingredients in an airtight container. Shake well to combine. Set aside.
- Drizzle chicken breasts with olive oil and sprinkle with salt, pepper, and oregano. Cook chicken with your favorite method, either sauteing on the stovetop, baking in the oven, or grilling. I typically saute in my iron skillet or bake in an aluminum foil packet at 350 degrees F for 15-20 minutes. (Make sure chicken is cooked completely, whatever method you choose.) Dice cooked chicken into bite-sized pieces. Allow to cool slightly to avoid wilting greens.
- Toss together salad greens, green onions, tomatoes, cucumber, olives, feta cheese, diced chicken, and salad dressing. Serve and enjoy.
- Prep Time: 15
- Cook Time: 15
- Category: Main