Healthy Mediterranean Salad

• 1 chicken breast
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill
• salt, to taste
• pepper, to taste

Dressing

• ⅓ cup greek yogurt(95 g)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1 tablespoon fresh dill
• salt, to taste
• pepper, to taste

Toppings

• 1 head romaine lettuce
• ½ cup cucumber(65 g), sliced and halved
• ½ cup olive(90 g), halved
• ½ cup red onion(75 g), thinly sliced
• ½ cup cherry tomato(100 g), halved
• ½ cup feta cheese(75 g), crumbled

• Preparation

  1. Preheat oven to 400°F (200°C).
  2. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
  3. Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear.
  4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
  5. Slice thinly or cube chicken, cutting to your preference for topping the salad.
  6. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
  7. Enjoy!