You may also like
Categories:
Salad halves salt oregano spinach grape tomatoes cucumbers red onion black olives Feta cheese olive oil apple cider vinegar lemon honey garlic oregano Dijon mustard salt
Viewed: 59 - Published at: 3 years agoIngredients
- FOR THE SALAD:
- 2 Halves (about 7 Oz. Size) Chicken Breasts
- Sea Salt And Freshly-ground Black Pepper, To Taste
- 1 teaspoon Dried Oregano
- 1-1/2 cup Baby Spinach
- 1 cup Grape Tomatoes, Halved
- 4 Small Cucumbers, Or 1/2 English Cucumber, Chopped
- 1/2 Red Onion, Thinly Sliced
- 1/3 cups Pitted Black Olives, Sliced
- 1/2 cups Crumbled Feta Cheese
- FOR THE GREEK DRESSING:
- 2 Tablespoons Olive Oil, Extra Virgin
- 3 Tablespoons Apple Cider Vinegar
- 1/2 Lemon, Juiced
- 1 Tablespoon Raw Honey
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Dried Oregano
- 1 teaspoon Dijon Mustard
- 1/2 teaspoons Sea Salt
- 1/4 teaspoons Freshly Ground Black Pepper
Method
- In a small bowl, whisk dressing ingredients together. Then pour dressing into a jar or bottle and refrigerate until ready to use.
- Place chicken on a plate and season with sea salt, freshly ground black pepper and oregano. Rub well to coat on both sides.
- Heat a grill pan or an outdoor grill on medium-high heat. Cook chicken for 5-7 minutes on each side or until cooked through and no longer pink on the inside. (If using a meat thermometer, the internal temperature has to reach 75°C or 165°F).
- Once chicken is cooked, remove from grill and let rest for 5 minutes before slicing.
- In a large bowl or platter, add baby spinach, tomatoes, cucumbers, onions, and olives. Place the sliced chicken over the veggies and top with crumbled feta cheese. Pour dressing over and gently toss to coat.
