Chicken Or Salmon Salad Recipe

Prepare marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp black pepper and 1 tsp salt. Whisk or shake to combine.

Marinate protein

If using chicken: trim any fat and, if thick, butterfly or pound to even thickness (about 1/2 inch). Place chicken in the marinade and refrigerate 15–30 minutes. If using salmon: pat fillets dry, brush with marinade (do not over-marinate—5–15 minutes is enough).

Cook chicken

For chicken: heat a large skillet over medium-high heat with 1 tbs olive oil. When hot, add chicken and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice into 1/2-inch strips.

Cook salmon

For salmon: heat a nonstick skillet over medium-high with 1 tbs olive oil. Place salmon skin-side down (if skin on) and cook 4–5 minutes, gently press so skin contacts pan. Flip and cook 2–4 more minutes until opaque and flakes with a fork (internal temp ~125–135°F for medium). Let rest 3 minutes and flake into large pieces.

While the protein rests, prepare vegetables: halve cherry tomatoes, slice cucumber into half-moons, thinly slice red onion, and dice avocado. Place mixed greens into a large bowl.

Add the cherry tomatoes, cucumber, red onion, avocado and capers (if using) to the greens. Toss gently to combine.

Make dressing

In a small jar or bowl combine 3 tbs olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Dress salad: pour about half the dressing over the salad and toss to coat. Taste and add more dressing if desired.

Top: arrange sliced chicken or flaked salmon over the dressed salad. Sprinkle with crumbled feta or goat cheese and toasted nuts for texture. Serve immediately.