Today, I am sharing one of my favorite salads. A Meditteranean Chicken Salad that is loaded with delicious fresh vegetables, black olives, garbanzo beans, and feta cheese. I serve it with a lemon herb vinaigrette on the side. For added protein, serve it with sliced seared chicken that has been marinated and seared in a Mediterranean spiced lemon and oil marinade.
In a small bowl combine 1/4 cup olive oil, the juice from 1 freshly squeezed lemon, 1 tablespoon fresh chopped rosemary, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon dried oregano, 1/8 teaspoon ground cinnamon, 1/8 teaspoon salt.
Prepare the Chicken:
Salt and pepper 2 skinless, boneless chicken breast. Place in a Ziploc bag and cover with the Mediterranean marinade. Let sit for 30 minutes.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and place in skillet. Sear 5 minutes on each side. Turn down the heat and continue cooking until the chicken is completely cooked through. The cook time will depend on the thickness of the chicken. When no longer pink and juices run clear, transfer to a plate and cover to keep warm until ready to use.
Prepare the Veggies:
Rinse and drain 16 ounces garbanzo beans. Peel and shave one carrot. Slice 1/4 cup black olives. Chop 1/4 cup red onion. Slice one scallion. Wash and spin dry 4 cups greens.
Assemble the Salad:
In a large bowl toss the vegetables with a lemon and herb vinaigrette using just enough to lightly coat.
Arrange the salad on the plate and sprinkle with 1/8 cup of crumbled feta cheese. Add the chicken breast to the plate. Serve immediately.
I never get tired of salads. What’s your favorite? – Ella💙