2 medium skinless boneless chicken breasts pounded flat
1 tablespoon olive oil
1 ⁄2 teaspoon dried oregano
1 garlic clove crushed in garlic press
salt & pepper to taste
For the salad:
2 cup romaine lettuce chopped
1 avocado peeled pitted and chopped (optional)
1 cup cucumber chopped
1 cup cherry or grape tomatoes cut in half (can use any other type of tomatoes)
1/2 red onion sliced thinly
1/4 cup Feta cheese crumbled or cubed
2 boiled eggs (optional)
For the dressing:
1/4 cup olive oil
2 tablespoons raw apple cider vinegar
juice of 1/2 lemon
1 small garlic cloves minced
1/2 teaspoon dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Pound Chicken flat with a meat tenderizer or slice chicken breasts in half to make them thinner.
In medium bowl or Ziplock bag, combine the chicken, olive oil, oregano, garlic and a sprinkle of salt and pepper. Heat a frying pan or frying dish to medium-heat and grill chicken 5-6 minutes per side until tender and cooked through.
Remove from pan, cool for 5 minutes then slice or chop.
Combine all the ingredients for the dressing in a jar and mix to combine. alternately, whisk in a small bowl.
In a large bowl, combine all the chopped ingredients for the salad. Top with chopped chicken a drizzle with generously with dressing. Serve immediately.
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