Chicken and Olive Salad
A fresh and satisfying salad with juicy chicken, briny olives, ripe tomatoes, and crisp lettuce, tossed in a simple herb dressing. Perfect for a quick weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 medium chicken breast
- 3 tbsp olive oil
- 4 cups mixed lettuce
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- 1 pinch salt and pepper
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest for 5 minutes, then slice.
- 2
In a large bowl, combine the 4 cups mixed lettuce, 1 cup cherry tomatoes (halved), and 0.5 cup kalamata olives.
- 3
In a small bowl, whisk together the remaining 2 tbsp olive oil, 1 tbsp red wine vinegar, and 0.5 tsp dried oregano. Season with salt and pepper to taste.
- 4
Add the sliced chicken to the salad bowl, pour the dressing over, and toss gently to coat everything evenly.
- 5
Serve immediately, garnished with extra oregano if desired.
Tools you’ll need
- skillet
- large bowl
- small bowl
- whisk
- knife
- cutting board
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