UNITS
SCALE
INGREDIENTS
SALAD
- 8 cups Romaine lettuce , chopped
- 4 Plum tomatoes , quartered
- 1 Cucumber , sliced into chunks
- ¼ cup Red onion , thinly sliced
- 10 Kalamata olives , pitted and halved
DRESSING
- 2 tbsp Olive oil , extra virgin
- 1 tbsp Red wine vinegar
- ½ tsp Sugar , white
- 1 clove Garlic , minced
- To taste Salt
- To taste Black pepper , freshly ground
CHICKEN
- 1 lb Chicken breast , boneless and skinless
- 2 tbsp Olive oil , extra virgin
- To taste Salt
- To taste Black pepper , freshly ground
- ¼ cup Feta cheese , crumbled
- 2 tbsp Lemon juice
METHOD
- In a large bowl, add lettuce, tomatoes, cucumber, red onion, and Kalamata olives.
- In a second bowl, whisk together olive oil, red wine vinegar, sugar, garlic, salt and black pepper. Set aside.
- Butterfly the chicken breasts by cutting breasts horizontally and opening like a book. Brush breasts with dressing.
- Heat a skillet over medium heat. Add 1 tbsp of olive oil. Cook one chicken breast for 4 minutes on each side, or until chicken reaches an internal temperature of 74°C / 165°F. Cut into .635 cm / ¼” thick slices. Repeat with the second breast.
- Pour remaining dressing over salad ingredients and season with salt and black pepper. Toss. Divide the salad evenly among 4 plates. Top each serving with sliced chicken, sprinkle with feta cheese and lemon juice. Serve.
NOTES
You can use iceberg lettuce instead of romaine if you prefer
If tomatoes aren’t in season, use cherry tomatoes as they are juicy
