This is a healthy, refreshing version of the classic chopped salad, its very easy to make and has vibrant Mediterranean flavors. This salad makes a nice alternative to a regular chopped salad.
Recipe serves 2-3
Start by tenderizing the chicken breasts. Lay the chicken on a cutting board, cover with plastic rap and pound lightly with a heavy object like a rolling pin or meat tenderizer, if you have one. Pound the thick end of the breast especially, this will even out the chicken breast. Which means it will cook more evenly and faster. Season with salt and a good squeeze of lemon juice and refrigerate until needed.
For the dressing combine the mayonnaise, yogurt, honey, a squeeze of lemon, a dash of lemon zest, oragano and the mint.
For the salad, combine the remaining ingredients except the lettuce, season with salt and pepper.
Place a cast iron skillet or saute pan on the stove. Spray with non stick pan spray and drizzle canola oil. Set the heat to medium high, when the skillet is hot and slightly smoking add the chicken breasts. Leave the chicken to brown about 5 mintues before turning over. The chicken breast will take about 5-6 minutes per side, longer for large thicker breasts. When you can see clear juice running from the breasts and the outside of the breast are very hot to touch*, they are ready. Leave them to rest after cooking for best results.
Take a few lettuce leafs and toss in a bowl with some salad dressing, lay them on the plates. Add some dressing to the salad and toss to combine, spoon the salad on to the lettuce leafs. Slice the chicken breasts and add to the plates or serve whole.
- 2 chicken breasts
- 1 cup chopped tomato
- 1 cup chopped cucumbers
- 1 cup chopped red onions
- 1 cup chick peas
- 1 cup black or green olives
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup finely chopped oregano
- 1/4 cup finely chopped mint
- 1 tsp honey
- lemon juice and lemon zest
- 1 romaine heart, sliced lenghways
- canola oil, non stick pan spray
* Always make sure chicken is cooked to an internal tempreture of 165f.