Mediterranean Chicken Salad


Prep time: 35 minutes

Cook time: 28 minutes

Serves: 4


  • grill pan
  • oven
  • measuring spoons
  • salad dressing container
  • tupperware for marinating


  • 4 chicken breasts
  • 8 Tbsp olive oil
  • 7 Tbsp honey balsamic vinegar
  • 3 Tbsp dried oregano
  • 1 tsp minced garlic
  • 2 pinches of salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 lemons
  • 4 romaine lettuce hearts
  • 2 cups grape tomatoes
  • 4 Persian cucumbers
  • 1 sliced red onion
  • 1 cup halved kalamata olives
  • 3/4 cup fat-free feta cheese


  1. Marinate chicken breasts in the following marinade for at least 30 minutes. 4 Tbsp olive oil, 4 Tbsp honey balsamic vinegar, 2 Tbsp dried oregano, 1 tsp minced garlic, 1 juiced lemon, 1/4 tsp garlic powder, and pinch of salt.
  2. In the meantime, halve and deseed grape tomatoes. Slice Persian cucumbers, thinly slice red onion, and halve olives. Put to the side.
  3. Prepare dressing with 3 Tbsp olive oil, 3 Tbsp honey balsamic vinegar, 1 Tbsp dried oregano, 1 juiced lemon, and salt and pepper to taste. Shake well.
  4. Preheat oven to 350F.
  5. After chicken in marinated, heat 1 tbsp olive oil in grill pan over medium high heat. when pan is hot, cook chicken for 4 minutes on each side.
  6. Transfer pan to oven. Cook for an additional 20 minutes.
  7. Chop romaine lettuce, assemble salad, add dressing, and top with slice chicken breast.
  8. If you’re meal prepping for the week, don’t add dressing until ready to eat. Enjoy!

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