Postworkout salad. Prep: 20 minutes; Cook: 4 minutes; Stand: 5 minutes.


Credit: Yunhee Kim

Recipe Summary test

Makes 4 servings (serving size: 1 1/4 cups salad and 3 ounces chicken)


Ingredient Checklist


Instructions Checklist
  • Whisk together the olive oil, lemon juice, and honey. Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.

  • 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.

  • 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.

Nutrition Facts

312 calories; fat 20g; saturated fat 6g; mono fat 12g; poly fat 2g; protein 22g; carbohydrates 11g; fiber 2g; cholesterol 66mg; iron 1mg; sodium 568mg; calcium 141mg.