Mediterranean Chicken Salad

Ingredients

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For the chicken

• ~1lb chicken tenders, dry with paper towel and season with salt and pepper and chop

• 1 cup non-fat greek yogurt

• 1 large lemon, juiced

• 2 Tbsp olive oil

• 2 Tbsp red wine vinegar

• 3 garlic cloves, minced

• 1 Tbsp dried oregano

• 1 Tsp paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• pinch of cayenne pepper, to taste and optional

For the dressing

• 3/4 cup high quality olive oil

• 2 large lemons, juiced

• 1 handful fresh oregano, finely chopped

• 1 handful fresh mint, finely chopped

• 1 handful fresh parsley, finely chopped

• 1 large garlic clove, minced

• ~Tsp of salt and pepper, to taste

For the salad

• 2 large romaine lettuce stalks, chopped

• 1 package (10 oz) of cherry tomatoes, sliced in half

• 1 red bell, chopped

• 1 English cucumber, sliced in fourths

• 2 shallots, thinly sliced

• handful of Kalamata olives, sliced in half and add more to taste

• handful of greek feta, to taste

Helpful Tips

• I like to use alot of fresh herbs in salads! When I chop parsley, I chop them with the stem.

Instructions

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1. Dry chicken with paper towel, chop into about 1 inch pieces

2. In a large bowl, add the chopped chicken and toss with salt and pepper

3. Add all the chicken ingredients and mix. Cover bowel with plastic wrap and let marinate in the fridge for about 30 minutes

4. Make the dressing by placing all the ingredients from list above in a mason jar and shake

5. On a cast iron pan, add some olive oil (~Tbsp) and cook the marinated chicken

6. In a large bowl, mix together all the salad ingredients along with the desired amount of dressing, add the cooked chicken on top. Add more salt and pepper, lemon, or fresh herbs to taste
   

Adopted by The Mediterranean Dish