How To Make Healthy Mediterranean Salad
A simple scrumptious bowl of delectable goodness drizzled with honey yogurt vinaigrette, you can assemble this Mediterranean salad without a hitch.
Serves:
Ingredients
- 1chicken breast
- 1tbspolive oil
- 1tbsplemon juice
- 2clovesgarlic,minced
- 1tbspdill,fresh
- salt,to taste
- pepper,to taste
For Dressing:
- ⅓cupGreek yogurt
- 2tbspolive oil
- 1tbspred wine vinegar
- 1tbsplemon juice
- 2tbspwater
- 1clovegarlic,minced
- 1tbspdill,fresh
- salt,to taste
- pepper,to taste
For Toppings:
- 1romaine lettuce,head
- ½cupcucumber,sliced and halved
- ½cupolive,halved
- ½cupred onion,thinly sliced
- ½cupcherry tomato,halved
- ½cupfeta cheese,crumbled
Instructions
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Preheat oven to 400 degrees F.
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Place chicken breast on a baking sheet lined with aluminum foil or parchment paper.
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Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
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Bake for 35 to 40 minutes until internal temperature reaches 165 degrees F and the juices run clear.
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Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
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Slice thinly or cube chicken, cutting to your preference for topping the salad.
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Assemble your salad, starting with a base of romaine lettuce.
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Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing.
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Toss to evenly incorporate ingredients
Nutrition
- Calories: 589.85kcal
- Fat: 43.34g
- Saturated Fat: 12.94g
- Trans Fat: 0.09g
- Monounsaturated Fat: 22.55g
- Polyunsaturated Fat: 4.71g
- Carbohydrates: 23.11g
- Fiber: 7.07g
- Sugar: 8.71g
- Protein: 31.47g
- Cholesterol: 95.44mg
- Sodium: 1257.88mg
- Calcium: 405.49mg
- Potassium: 986.60mg
- Iron: 5.86mg
- Vitamin A: 786.44µg
- Vitamin C: 25.14mg
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