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Core Knowledge
Recipes
Contents
Mediterranean Chicken Salad
- Cook Time
- 20 minutes
- Serves
- 2
- Calories
- 450
- Protein
- 39g
- Total Fat
- 23g
- Saturated Fat
- 6g
- Carbohydrates
- 19g
- Dietary Fiber
- 6g
Ingredients
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp canola oil
- 1 tbsp water
- 1 tbsp dried herbs (oregano, thyme, basil)
- 1 tsp minced garlic
- 8 cups baby lettuce
- 6 oz boneless, skinless chicken breast
- 1/4 cup edamame
- 16 sun-dried tomatoes
- 2 oz feta cheese
- 20 broccoli florets
- 1/2 cup sliced cucumbers
Preparation
- In a medium bowl, whisk 1 tablespoon of balsamic vinegar, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of canola oil. Mix in 1 tablespoon of water.
- Season oil and water mixture with 1 tablespoon of dried herbs (to taste) and 1 teaspoon of minced garlic.
- Place sauce in a container and refrigerate.
- Slice chicken into small pieces and saute in a skillet or for use the Baked Chicken with Montreal Seasoning recipe.
- Once chicken is cooked, toss it with 20 sliced broccoli florets, 16 sliced sun-dried tomatoes, 1/2 cup of sliced cucumbers, 8 cups of baby lettuce, and 2 ounces of crumbled feta cheese.
- Toss with the previously made dressing.
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