Grilled Chicken with Large Mediterranean Salad
A satisfying dinner featuring succulent grilled chicken breast served alongside a generous salad of crisp mixed greens, cucumbers, cherry tomatoes, red onion, and Kalamata olives, all dressed in a light olive oil and red wine vinegar vinaigrette, with a side of whole wheat bread.
Ingredients
- Chicken Breast230 g
- Cucumber100 g
- Cherry Tomatoes100 g
- Red Onion30 g
- Olive Oil1 tbsp
- Red Wine Vinegar1 tbsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Mixed Greens100 g
- Kalamata Olives15 g
- Whole Wheat Bread1 slice
Instructions
- 1Step 1
Pat the chicken breast dry and season generously with salt and pepper.
- 2Step 2
Heat a grill pan or non-stick pan over medium-high heat. Grill or pan-sear the chicken for 5-6 minutes per side, or until cooked through and nicely browned. Let it rest for a few minutes, then slice.
- 3Step 3
While the chicken cooks, prepare the salad: Wash and dry the mixed greens. Dice the cucumber. Halve the cherry tomatoes. Thinly slice the red onion. Halve the Kalamata olives.
- 4Step 4
In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and Kalamata olives.
- 5Step 5
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper for the dressing.
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