Mediterranean Chicken Salad
Ingredients
Dressing
-
⅓
cup
olive oil
-
¼
cup
red wine vinegar
-
¼
cup
parmesan cheese (optional - omit for Whole30)
-
2
tsp
Italian seasoning
-
½
tsp
sea salt
-
½
tsp
ground pepper
-
½
tsp
garlic powder
Salad
-
1.5
lbs
boneless skinless chicken thighs
-
1
tbsp
avocado oil
-
2
heads
red leaf lettuce, chopped
-
1
head
romaine lettuce, chopped
-
¼
red onion, thinly sliced
-
1
cup
kalamata olives, halved
-
1
can
artichoke hearts, drained and quartered (14.5 oz can)
-
1
jar
roasted peppers (12 oz jar)
-
½
cup
parmesan cheese (optional - omit for Whole30)
Instructions
- Preheat the oven to broil and prepare the dressing by whisking together the dressing ingredients.
- Grease a baking pan with avocado oil and place the chicken in the pan, seasoning with Italian seasoning.
- Broil the chicken for 6 minutes, flip it, and broil for an additional 6 minutes or until cooked through.
- While the chicken is cooking, chop the lettuce, onion, olives, and artichoke hearts, and combine them in a large bowl.
- Add the roasted peppers to the salad mixture and toss to combine.
- Once the chicken is done, cut it into bite-sized pieces and add it to the salad.
- Toss the salad with the dressing and top with parmesan cheese if desired, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
22g
Total carbohydrates
12g
Total protein
28g
Sodium
600mg
Cholesterol
100mg
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