Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon lemon zest
1/2 cup freshly chopped herbs (parsley, dill, oregano)
1 tablespoon Dijon mustard
1 teaspoon garlic, minced
Salt and pepper to taste
4 cups mixed greens
1/2 cup pitted green or Kalamata olives
1/4 red onion, thinly sliced
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon honey (optional)
Instructions
Marinate chicken: In a bowl, combine chicken breasts with 1 tablespoon olive oil, lemon zest, 1/4 cup herbs, Dijon mustard, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cover and refrigerate 15 minutes.
Cook chicken: Grill over medium heat or bake at 400°F (200°C) for 15-20 minutes, until cooked through. Let rest 5 minutes, then slice.
Prepare dressing: Whisk 1/4 cup olive oil, lemon juice, honey (if using), remaining herbs, red onion, 1/2 tsp salt, and 1/4 tsp pepper.
Assemble salad: Toss greens with dressing. Top with sliced chicken, olives, and remaining dressing.
Notes
Use a mix of fresh herbs like parsley, dill, and oregano for authenticity.
Replace lemon juice with white wine vinegar if desired.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Baking/Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg