Delicious, simple meal salad made with romaine lettuce, mixed greens, chicken, tomatoes, kalamata olives, red onions, cucumbers, hummus, and feta cheese. Topped with a homemade Greek vinaigrette dressing.
- 4 Chicken Breasts, raw cut into 1-inch cubs
- 3 tbsp Lemon juice
- 3 tbsp Olive Oil
- 1 tsp Parsley, dried
- 1 tsp Oregano, dried
- 1 tsp Salt
- 1/2 tsp Black pepper
- 8 cups Romaine Lettuce, chopped (3 heads)
- 4 cups Mixed greens
- 1 cup Fresh tomatoes, chopped
- 1/2 Red onion, thinly sliced
- 2/3 cup Kalamata Olives, or less, depending on your preference
- 1 Cucumber, medium sliced into thin rounds
- 1/2 cup Hummus
- 1/2 cup Feta, crumbled
- 1 cup Artichoke hearts, quartered (not pictured)
- 1/2 cup Olive oil
- 1-2 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tbsp Lemon juice
- 2 cloves Garlic, minced
- 1/2 tsp Parsley, dried
- 1/4 tsp Oregano, dried
- 1/2 tsp Salt, to taste, may need to add a little more
- 1/4 tsp Black pepper
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Place raw, chopped chicken breasts in a large bowl with olive oil, lemon juice, parsley, oregano, salt, and pepper. Toss to coat the chicken breasts.
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Heat olive oil in a large skillet over medium -high heat. (It's helpful to use a skillet with a lid, if you have one). Once pan is hot, add the marinated chicken breast. Reduce heat to medium and cook until chicken is slightly browned. Make sure to occasionally stir the chicken for even cooking. It will take about 15-20 minutes to cook.
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While the chicken is cooking, arrange the romaine and mixed greens on a large platter. Evenly distribute the tomatoes, sliced red onion, kalamata olives, cucumber, feta, artichoke hearts, and hummus. Add the chicken when it is done cooking. Drizzle with salad dressing.
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Place all ingredients in a mason jar, secure with lid, and shake. You could also place all ingredients in a bowl and whisk to combine.
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Drizzle salad with dressing as desired.