Mediterranean Grilled Chicken Salad
This awesome twist on a classic salad packs in pistachios, avocado, and chicken, tossed with a balsamic viniagrette!
Servings: 4
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
For the salad
- 4 cups mixed greens
- 1 cup artichoke hearts drained and halved
- 1 cup sliced cucumber
- 1/2 cup thinly sliced red onion
- 1 medium avocado sliced or cut into chunks
- 2 ounces feta cheese crumbled
- 1/4 cup roasted shelled pistachios
- 1/2 cup balsamic viniagrette
Instructions
- Place chicken in a shallow dish with ingredients for marinade. Use hands to mix well. Cover and refrigerate for 30 minutes to an hour.
- Heat a large grill pan over medium-high heat and grease with cooking oil. Once the pan is very hot, add the chicken, using tongs.
- Grill for 7 to 8 minutes on each side. Remove from the pan to a cutting board and let the chicken rest for a few minutes before slicing it
- Divide mixed greens among 4 meal prep containers. Top it with sliced chicken, artichoke hearts, cucumber, red onion, avocado, feta cheese, and pistachios. Divide the vinaigrette among 4 dressing cups. Store in the fridge.
