Greek · Lunch
Lemon Chicken Salad
Poached chicken breast tossed with romaine, cucumber, cherry tomatoes and shaved fennel in a lemon-oregano dressing sharpened with garlic and finished with crumbled feta and kalamata olives. Bright, herbaceous and citrus-forward, this Greek-style salad is served chilled as a light, protein-forward lunch or dinner plate.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
438Calories
49.2gProtein
21.8gFat
12.1gCarbs
5.3gSugar
3.6gFiber
1029mgSodium
180mgChol
6.4gSat Fat
1180mgPotassium
230mgCalcium
2.6mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken dry and season with salt and pepper. Mince garlic and chop fennel into thin slices.
2
Poach
Lower chicken into gently simmering water over medium heat for 10–12 minutes until it reaches 165°F internally.
3
Rest
Transfer chicken to a plate and let rest 5 minutes, then slice across the grain into strips.
4
Plate
Whisk olive oil, lemon juice, garlic, oregano, salt and pepper together. Toss salad greens with half the dressing, top with chicken, scatter feta and olives, drizzle remaining dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 2 cup60g romaine lettuce
- 2/3 cup80g cucumber
- 2/3 cup100g cherry tomatoes
- 2 oz56g feta
- 1212 kalamata olives, pitted
