This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.
2/3cupKalamata olive pitted, or black olives, sliced
2lemoncut into wedges
Instructions
In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
Reheating Instructions
Heat chicken in a small sauté pan over medium, or until heated through.