Fresh Spring/Summer Meals
A vibrant and healthy salad featuring tender grilled chicken, crisp greens, fresh vegetables, and a bright lemon-herb vinaigrette, perfect for a light spring or summer meal.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 6 cups mixed greens
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 2 tablespoons fresh lemon juice for dressing
- 3 tablespoons extra virgin olive oil for dressing
- 1 tablespoon chopped fresh parsley for dressing
- 1/2 teaspoon Dijon mustard for dressing
Instructions
- Season chicken breasts with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Grill or pan-fry for 6-8 minutes per side, or until cooked through. Let rest, then slice.
- In a large bowl, combine mixed greens, cherry tomatoes, diced cucumber, and sliced red onion.
- In a small bowl, whisk together lemon juice, 3 tablespoons extra virgin olive oil, fresh parsley, Dijon mustard, salt, and pepper to make the vinaigrette.
- Arrange sliced chicken over the salad. Drizzle with the lemon-herb vinaigrette and serve immediately.
Notes
For a vegetarian option, use grilled halloumi or chickpeas. Add toasted nuts for extra crunch. This dressing is also great on fish!