Meditanean Chicken Salad

Instructions

1. Step 1

   Whisk 3 tbsp of the olive oil with the lemon juice and garlic until combined. Set the dressing aside.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 6.0 gr Garlic, 45.0 ml Lemon Juice

   Cookware: small bowl, whisk

2. Step 2

   Place the chicken on a plate and coat it with the remaining 1 tbsp (15 ml) olive oil, oregano, salt, and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Chicken Breast, 2.0 gr Dried Oregano, 15.0 ml Extra Virgin Olive Oil, 5.0 gr Salt

   Cookware: plate

3. Step 3

   Heat the skillet over medium heat. Cook the chicken, turning once, until browned and the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

4. Step 4

   Transfer the cooked chicken to a clean cutting board and let it rest before slicing.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

5. Step 5

   Combine the romaine, cucumber, cherry tomatoes, red onion, and Kalamata olives in the large bowl.

   Ingredients used: 250.0 gr Cherry Tomato, 250.0 gr Cucumber, 100.0 gr Kalamata Olive, 80.0 gr Red Onion, 300.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board, large bowl

6. Step 6

   Add the feta and parsley, pour over the prepared dressing, and toss gently. Divide among plates and arrange the sliced chicken on top.

   Ingredients used: 120.0 gr Feta Cheese, 15.0 gr Parsley

   Cookware: large bowl