Mediterranean Chicken Salad
Mediterranean Chicken Salad
4 6-ounce boneless, skinless chicken breasts
1/4 cup fresh lemon juice
2 garlic cloves, crushed
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 16-ounce bag Ready Pac‘ Grand Parisian Complete Salad
1/2 cup thinly sliced red onion, cut in half
1/2 cup pitted Kalamata olives, drained and cut in half
2 teaspoons capers, drained
1 tablespoon Italian herb seasoning
2 tablespoons olive oil
Arrange chicken in a shallow glass baking dish.
In a small bowl, whisk together lemon juice, garlic, salt and pepper. Pour over the chicken.
Let stand for 1 hour at room temperature, turning once.
Meanwhile, remove the feta cheese, cranberries, frosted almonds and dressing from the salad bag and set aside. Place the salad greens in a salad bowl and add onion slices, olives and
capers. Toss lightly with salad forks. Chill.
Remove the chicken from the marinade; drain well. Generously coat the chicken with Italian herbs.
Heat oil in a skillet over medium heat. Add the chicken and saute for 3-4 minutes on each side, or until cooked through. Transfer to a platter and let rest for 1-2 minutes.
Remove the chilled salad greens mixture from the refrigerator. Add feta cheese, cranberries, frosted almonds and dressing. Toss. Serve the salad topped with diagonally sliced chicken breast strips. Makes 4 servings.
4 6-ounce boneless, skinless chicken breasts
1/4 cup fresh lemon juice
2 garlic cloves, crushed
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 16-ounce bag Ready Pac‘ Grand Parisian Complete Salad
1/2 cup thinly sliced red onion, cut in half
1/2 cup pitted Kalamata olives, drained and cut in half
2 teaspoons capers, drained
1 tablespoon Italian herb seasoning
2 tablespoons olive oil
Arrange chicken in a shallow glass baking dish.
In a small bowl, whisk together lemon juice, garlic, salt and pepper. Pour over the chicken.
Let stand for 1 hour at room temperature, turning once.
Meanwhile, remove the feta cheese, cranberries, frosted almonds and dressing from the salad bag and set aside. Place the salad greens in a salad bowl and add onion slices, olives and
capers. Toss lightly with salad forks. Chill.
Remove the chicken from the marinade; drain well. Generously coat the chicken with Italian herbs.
Heat oil in a skillet over medium heat. Add the chicken and saute for 3-4 minutes on each side, or until cooked through. Transfer to a platter and let rest for 1-2 minutes.
Remove the chilled salad greens mixture from the refrigerator. Add feta cheese, cranberries, frosted almonds and dressing. Toss. Serve the salad topped with diagonally sliced chicken breast strips. Makes 4 servings.
Mediterranean Chicken Salad
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
