Healthy Mediterranean Salad

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Here’s what you need!

Serves 2


1 chicken breast
1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon fresh dill
salt and pepper, to taste

1/3 cup greek yogurt
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon water ← just noticed vid says 2, will change in next cut!
1 clove garlic, minced
1 tablespoon fresh dill
salt and pepper, to taste

1 head romaine lettuce, chopped
1/2 cup cucumber, sliced and halved
1/2 cup olives, halved
1/2 cup red onion, thinly sliced
1/2 cup cherry or grape tomatoes, halved
1/2 cup feta, crumbled


Preheat oven to 400°F/200°C. 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 35-40 minutes until internal temperature reaches 165°F/75°C and the juices run clear.
Slice thinly or cube chicken, cutting to your preference for topping the salad.
Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
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


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