Mediterranean Chicken Salad

  • ¼ cup olive oil
  • 1 lemon, juiced and zested
  • 1 tbsp Italian herbs
  • 1 garlic clove, minced
  • Kosher salt and ground pepper, to taste
  • 1 lb. boneless skinless chicken breasts
  • 4 cups chopped romaine lettuce
  • 1 cucumber, halved and sliced
  • 10 oz. grape tomatoes, halved
  • ⅓ cup pitted Kalamata olives or black olives, halved
  • 6 oz. haloumi

Add the first five ingredients (olive oil through kosher salt & ground pepper) to a jar, put the lid on and shake vigorously to combine.

Place the chicken in a shallow dish and pour in half of the dressing. Turn to coat the chicken and allow it to marinate for 30 minutes in the refrigerator.

Keep the remaining half to use over the salad.

Meanwhile, combine the romaine lettuce, cucumber, tomatoes, and olives in a large serving bowl; set aside.

Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes, or until the internal temperature reaches 165F. Once the chicken is done, chop it into bite-sized pieces. Place the haloumi on the hot grill pan or grill and cook until the outside is browned. Cut the warm cheese into cubes.

Top the salad with the cooked chicken and cheese; drizzle with the remaining dressing. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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