Ingredients
1chicken breast
1tbspolive oil
1tbsplemon juice
2clovesgarlic,minced
1tbspdill,fresh
salt,to taste
pepper,to taste
⅓cupGreek yogurt
2tbspolive oil
1tbspred wine vinegar
1tbsplemon juice
2tbspwater
1clovegarlic,minced
1tbspdill,fresh
salt,to taste
pepper,to taste
1romaine lettuce,head
½cupcucumber,sliced and halved
½cupolive,halved
½cupred onion,thinly sliced
½cupcherry tomato,halved
½cupfeta cheese,crumbled
Preparation
Preheat oven to 400 degrees F.
Place chicken breast on a baking sheet lined with aluminum foil or parchment paper.
Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
Bake for 35 to 40 minutes until internal temperature reaches 165 degrees F and the juices run clear.
Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
Slice thinly or cube chicken, cutting to your preference for topping the salad.
Assemble your salad, starting with a base of romaine lettuce.
Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing.
Toss to evenly incorporate ingredients
