Herb Baked Chicken Salad
This salad is a harmonious blend of herb-marinated chicken, crisp vegetables, and Mediterranean-inspired ingredients, creating a dish that's as delicious as it is wholesome.
At the heart of this salad is the succulent herb-marinated chicken breast. In a small mixing bowl I combine olive oil with garlic powder, oregano, basil, and thyme to create a fragrant herb marinade for the boneless, skinless chicken breasts. Then I place on a baking tray and cook until golden.
This salad features a colorful array of Mediterranean-inspired ingredients that add layers of flavor and texture. Crisp cucumbers, juicy tomatoes, red onions, and Kalamata olives contribute freshness and a burst of color. Feta cheese crumbles add a creamy and tangy note that complements the other ingredients perfectly.
I top the salad with a zesty lemon herb vinaigrette that ties all the elements of this salad together. Freshly squeezed lemon juice, extra-virgin olive oil, red wine vinegar, grated garlic and a blend of Mediterranean herbs create a dressing that's light yet tangy in flavor.
This dish is perfect for lunch or dinner and should leave you refreshed and satisfied!
Herb Baked Chicken Salad
Ingredients
- 2 chicken breasts
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp basil
- ½ tsp thyme
- salt and pepper to taste
- 1 large heart of romain, chopped (or whatever salad green you prefer)
- 2 persian cucumbers, thinly sliced
- ⅓ cup red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese
- 6 kalamata olives, chopped
- fresh parsley
- 1 tbsp olive oil
- ½ lemon, juiced
- 1 tsp red wine vinegar
- 1 clove of garlic, grated
- ¼ tsp oregano
- ¼ tsp basil
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, combine 2 tbsp of olive oil, garlic powder, oregano, basil, thyme, salt, and pepper.
- Place the chicken breasts on a baking tray and coat them evenly with the herb mixture.
- Bake the chicken in the preheated oven for 20 minutes, or until cooked to an internal temperature of 165°F.
- While the chicken is baking, prepare the salad by tossing the romain lettuce, cucumber, red onion, cherry tomatoes, feta cheese, and olives in a salad bowl.
- For the dressing, in a small mixing bowl combine olive oil, lemon juice, red wine vinegar, grated garlic, oregano, basil, and salt and pepper to taste.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing into strips.
- Add the dressing to the salad and toss well. Serve the herb-baked chicken with the salad, garnished with fresh parsley. Enjoy!
