Lemon Herb Mediterranean Salad with Grilled Chicken
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large head romaine lettuce | Washed, trimmed and torn into bite size pieces |
| 1 pound boneless, skinless Chicken breasts, grilled | |
| 1 small can pitted black olives (optional) | Drained |
| 1 green bell pepper | Washed, trimmed and diced |
| 1 red bell pepper | Washed, trimmed and diced |
| 2 large tomatoes | Washed, trimmed and sliced |
| 1 large cucumber | Washed, trimmed and sliced |
| 1/2 cup crumbled feta cheese | |
| ½ cup olive oil | |
| 1 red onion | Washed, peeled and thinly sliced |
| 1 teaspoon dried oregano | |
| 1/3 cup lemon juice | |
| ½ teaspoon garlic powder | May use fresh minced garlic. |
| ¼ teaspoon black pepper | |
| 1 large avocado | Washed, peeled, pit removed, and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook chicken according to the grilled chicken. Cut into slices | |
| In a large bowl combine romaine lettuce, onion, olives, bell peppers, tomatoes and cucumber. | ||
| 2 | In a small bowl whisk together oil, oregano, lemon zest, lemon juice, garlic powder and black pepper. | |
| 3 | To serve, pour dressing over salad and toss well. Top with chicken slices, avocado and cheese. |
Posted in Chicken Lunch Recipes, Lunch Entrée
