Prep: 20 minutes
Cook: 4 minutes
Stand: 5 minutes
Makes 4 servings
Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
Olive oil cooking spray
12 ounces skinless, boneless chicken breast
1 1/2 pounds plum tomatoes, halved, seeded, and quartered (about 6–8 tomatoes)
1/2 large seedless cucumber, halved lengthwise and thinly sliced
1/2 small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 tablespoons chopped fresh mint, divided
4 cups torn romaine lettuce
Instructions:
1. Whisk together the olive oil, lemon juice, and honey. Add 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper; set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes.
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette. Slice chicken into 1⁄2-inch strips, add to salad, and toss gently. Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint. (Serving size: 1 1/4 cup salad and 3 ounces chicken)
Nutrition:
Calories 312; Fat 20g (sat 6g, mono 12g, poly 2g); Cholesterol 66mg; Protein 22g; Carbohydrate 11g; Sugars 7g; Fiber 2g; Iron 1mg; Sodium 568mg; Calcium 141mg
