Ingredients:

• Chicken:
  • 1 pound boneless, skinless chicken breasts (approximately 2 breasts)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • consider fresh/dried herbs like rosemary, basil or thyme
• Salad:
  • 4 cups mixed greens (such as romaine, spinach, or arugula)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chopped red onion (optional)
• Dressing Options:
  • Mediterranean Vinaigrette:
    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon dried oregano
    • Pinch of salt and pepper
  • Creamy Avocado Cilantro Dressing:
    • 1/2 ripe avocado
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil
    • 1/4 cup water (adjust for desired consistency)
    • Salt and pepper to taste

Cooking Instructions:

1. Prepare the chicken: Season the chicken breasts with salt, pepper, garlic powder and additional herbs if desired. Ideally it should marinate for 30 minutes or overnight (overnight without salt – add salt just before cooking).
2. Cook the chicken: Heat the olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing or shredding.
3. Assemble the salad: In a large bowl, combine the mixed greens, tomatoes, olives, feta cheese, parsley, and red onion (if using).
4. Make the dressing (choose one):
   • Mediterranean Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
   • Creamy Avocado Cilantro Dressing: In a blender or food processor, combine all ingredients and blend until smooth and creamy. Adjust consistency with water as needed.
5. Toss the salad: Add the sliced or shredded chicken to the salad bowl. Drizzle your chosen dressing over the salad and toss to combine.

Nutrition Specs (per serving, assuming 2 servings):

The nutrition information for the salad will vary slightly depending on which dressing you choose.

• With Mediterranean Vinaigrette:
  • Calories: 450
  • Fat: 20g (29% of calories)
  • Protein: 45g (62% of calories)
  • Carbs: 10g (9% of calories)
• With Creamy Avocado Cilantro Dressing:
  • Calories: 500
  • Fat: 25g (36% of calories)
  • Protein: 45g (56% of calories)
  • Carbs: 10g (8% of calories)

Please note that these are estimated values and can vary slightly depending on the specific ingredients used.

Shopping List:

• Boneless, skinless chicken breasts
• Mixed greens (romaine, spinach, arugula)
• Cherry tomatoes
• Kalamata olives
• Feta cheese
• Fresh parsley
• Red onion (optional)
• Olive oil
• Red wine vinegar
• Dijon mustard
• Dried oregano
• Salt
• Pepper
• Garlic powder
• Ripe avocado
• Fresh cilantro
• Lime juice

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