Mediterranean Recipe

Wash and spin dry the mixed salad greens. Place the greens in a large salad bowl.

Add the halved cherry tomatoes, sliced cucumber, sliced red bell pepper, sliced red onion, and halved Kalamata olives to the bowl and toss gently to combine.

Crumble the feta cheese over the top and set the bowl aside while you prepare the chicken and dressing.

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound them to an even thickness (about 1/2 inch) for even cooking.

In a small bowl, combine 2 tbs olive oil, 1 tsp dried oregano, 1 tsp lemon zest, 3/4 tsp salt and 1/2 tsp black pepper. Rub this mixture evenly over both sides of the chicken breasts.

Heat a large skillet over medium-high heat. When hot, add a light coating of olive oil or nonstick spray. Add the chicken breasts and cook 4–6 minutes per side, until an internal temperature of 165°F (74°C) is reached and juices run clear (time will vary with thickness).

Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips. Reserve any resting juices and add a small splash to the dressing if desired.

In a medium bowl or a jar with a lid, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey (if using), 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Toss the salad base lightly with about two-thirds of the dressing, reserving the remainder to drizzle over plated portions.

Arrange the sliced chicken over the dressed salad. Drizzle remaining dressing over the chicken and salad for extra flavor.

Sprinkle chopped parsley and extra crumbled feta if desired. Serve with lemon wedges and toasted pita or crusty bread on the side.

Optional: squeeze a lemon wedge over the chicken and salad right before eating for a brighter finish.