Ingredients:
1 whole boneless, skinless chicken breast, cut into bite-sized chunks
5 garlic cloves, minced
2 lemons, juiced
1 medium tomato, chopped
1/4 extra virgin olive oil
1 1/2 cup Romaine lettuce
1 1/2 cup baby greens
1/2 cup olive oil
1/2 cup Feta cheese, crumbled
1/4 cup chopped red onion
1/4 cup chopped English cucumber
1/4 cup kalamata olives, pitted and sliced
1/4 cup pistachios, shelled and chopped
2 tbsps fresh lemon juice
1 tbsp red wine vinegar
2 tsps dried Mediterranean oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
Zest of 1 lemon
How To Make:
1. Place chicken in a plastic zip top bag.
2. In a small bowl, whisk together oil, juice, zest, a half of minced garlic, rosemary, thyme and a half of oregano. Pour over chicken and marinate 30 minutes.
3. In a skillet over medium-high heat, cook the chicken for 5 to 7 minutes, until juices run clear. Discard unused marinade.
4. In a small bowl whisk together the 1/4 cup oil, lemon juice, vinegar, the remain of garlic, basil, and the remain of oregano. Set aside.
5. In a large bowl add the lettuce, greens, cheese, onion, cucumber, tomato, olives, and pistachios. Pour dressing over the top of the salad and toss. Place cooked chicken on top.
[Source: fast-food-diets.com]
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