Mediterranean Recipe

Prepare and cook chicken

If using chicken, pat 1 chicken breast dry and, if thick, butterfly or pound to even thickness (about 1/2 inch). Rub with 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Heat a skillet over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side, until internal temperature reaches 74°C (165°F) and juices run clear. Remove from pan and let rest 5 minutes, then slice thinly across the grain. Reserve juices in pan for a quick drizzle if desired.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey or maple syrup, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning or acidity (add a little water if too sharp).

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/2 cup thinly sliced red bell pepper, 1/4 cup thinly sliced red onion and 1/2 cup halved Kalamata olives. Toss gently to mix.

Just before serving, pour about two-thirds of the dressing over the salad (reserve remainder to taste) and toss gently to coat evenly.

Top the dressed salad with 3/4 cup crumbled feta cheese and the sliced cooked chicken (if using). Sprinkle with 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint (optional) and 2 tbsp toasted pine nuts or chopped walnuts (optional). Serve with lemon wedges on the side for extra brightness.

Taste and adjust: add additional salt, pepper or a squeeze of lemon as desired. Serve immediately so greens stay crisp. Leftover dressing keeps refrigerated up to 5 days; salad best assembled just before eating.